温度对甘蓝泡菜发酵过程中风味的影响

Effect of temperature on the flavor of cabbage Paocai during fermentation

为研究温度对甘蓝泡菜发酵过程中风味的影响,采用高效液相色谱法和顶空固相微萃取-气相色谱质谱联用法分析10、15、25、35℃发酵泡菜液的有机酸、氨基酸和挥发性成分,结合主成分分析确定泡菜液重要挥发性成分。结果表明,在10~35℃,提高温度有利于泡菜快速产酸,缩短成熟期。温度与乳酸和乙酸呈正相关,与柠檬酸、苹果酸和游离氨基酸呈负相关。10℃发酵泡菜液以甘氨酸、苏氨酸和脯氨酸为主,其余温度组以丙氨酸和精氨酸为主。高温发酵泡菜液挥发性成分更多,10、15、25、35℃发酵泡菜液重要挥发性成分分别为1-戊醇、1-己醛;异硫氰酸烯丙酯、柏木醇、2,4-二叔丁基苯酚;柏木醇、3,5-辛二烯-2-酮、2,4-庚二烯醛、1-己醛;异硫氰酸苯乙酯和柏木醇。低温有利于防止泡菜酸败,高温长时间发酵容易出现腐败,产生大量乙酸。研究结果为泡菜生产加工提供数据支撑。

To study the effect of temperature on the flavor of cabbage Paocai(Chinese pickle)during fermentation,the organic acids,amino acids,and volatile components of Paocai at 10℃,15℃,25℃,and 35℃were analyzed by high performance liquid chromatography and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry.Principal component analysis was used to determine the important volatile components of Paocai liquid.The results showed that in the range of 10-35℃,increasing the fermentation temperature was conducive to the rapid acid production of Paocai and shortened the maturation period.Temperature was positively correlated with lactic acid and acetic acid,and negatively correlated with citric acid,malic acid and amino acids.Glycine,threonine,and proline was dominant in Paocai liquid fermented at 10℃.Alanine and arginine were dominant in the remaining Paocai.The high temperature fermented Paocai liquid had more volatile components.The important volatile components of the fermented Paocai liquid at 10℃,15℃,25℃and 35℃were 1-pentanol,hexanal;allyl isothiocyanate,cedrol,2,4-di-tert-butylphenol;cedrol,3,5-octadien-2-one,2,4-heptadienal,hexanal;phenethyl isothiocyanate and cedrol.Low temperature was good for preventing rancidity of Paocai,and high temperature prolonged fermentation was prone to spoilage,which produced a lot of acetic acid.The results provide data support for the production and processing of Paocai.