3种白菜腌制酸菜贮期非酶褐变的比较

Comparison of Non-enzymatic Browning of Suerkrauts during Storage Pickled by Three Varieties of Cabbages

为了研究不同白菜品种腌制酸菜在贮藏期间非酶褐变的差异,以3个白菜品种(韩国大黄心、新北京3号和天津青麻叶)为研究对象,通过人工接种腌制成酸菜,分析比较了贮藏期间褐变度、色泽、Vc含量、多酚含量、还原糖含量、氨基态氮含量和5-HMF含量的变化情况,结果显示,韩国大黄心腌制的酸菜在贮藏期间最易发生Vc氧化和美拉德反应,其色泽和褐变度下降得最快;新北京3号腌制的酸菜中VC含量和多酚含量在贮藏期间损失率最低,其色泽和褐变度下降最缓慢;天津青麻叶腌制的酸菜受自身颜色的影响,其褐变度和色泽变化始终处于较高的水平,且与多酚的氧化聚合有关。因此,腌制酸菜最适宜的白菜品种为新北京3号,其更有利于保护酸菜的颜色,实现长期贮藏的目的。

In order to study the difference of non-enzymatic browning of sauerkrauts pickled by different cabbage varieties,In this paper,three different types of Chinese cabbage(Korean rhubarb-heart,new Beijing No.3 and tianjin hemp-leaf)were pikled into sauerkraut by manual inoculations,and the changes of browning degree,color and lustre,and the contents of Vc,polyphenol,reducing sugar,amino nitrogen and 5-HMF during storage were analyzed and compared.The results showed that Vc oxidation and maillard reaction were the most likely to occur in the sauerkraut pickled by Korean rhubarb-heart,which browning degree and color both droped fastest during storage;the contents of Vc and polyphenols in the sauerkraut pickled by new Beijing No.3 had the lowest loss rate during storage,and its color and browning declined the most slowly;due to the influence of its own color,browning degree and color-lustre in the sauerkraut pickled by tianjin hemp-leaf changed at a high level,which was related to the oxidation polymerization of polyphenols.Therefore,the most suitable cabbage variety for pickling sauerkraut was new Beijing No.3,which was more conducive to protecting the color of sauerkraut and realizing the purpose of long-term storage.