芋头叶柄泡菜泡制工艺优化及其香气物质研究

Optimization of pickling process and study on aroma substances of taro petiole kimchi

以芋头[Colocasia esculenta(L.)Schott]叶柄为原料,用防腐剂调节芋头泡菜中的菌落总数和pH,用酸度指标来筛选、复配防腐剂,选出最佳防腐剂浓度;以感官评分为标准,优化芋头叶柄泡菜的泡制工艺;采用顶空-固相微萃取与气相色谱质谱联用法(SPME-GC-MS)分析芋头叶柄泡菜中的香气物质成分,研究增味剂对芋头叶柄泡菜香气物质成分的影响。结果表明,常温条件下最佳防腐剂浓度为山梨酸钾0.63 g/kg、脱氢乙酸钠0.36 g/kg;低温条件下最佳防腐剂浓度为山梨酸钾0.30 g/kg、脱氢乙酸钠0.50 g/kg、焦亚硫酸钠0.02 g/kg;最佳增香效果条件为增味剂0.03 g/kg,山梨酸钾0.60 g/kg,泡菜不做前处理。一定量的增味剂对芋头叶柄泡菜有提鲜、增进风味的作用,0.03 g/kg增味剂浓度中含有较多的酯类、醇类物质,且酸类物质适中,口感相对较好。

Petiole of taro was used as raw material,the colony count and pH in taro pickles were adjusted by preservative,acidity were used as indexes,preservative screening and compound experiment of various preservatives were used to select the best preserva⁃tive concentration;sensory score was used as the standard,experiment was used to optimize the technology of taro petiole kimchi.The aroma components in taro petiole kimchi were analyzed by headspace solid phase microextraction and gas chromatography/mass spec⁃trometry(SPME-GC-MS).The effect of flavor enhancer on the aroma components of taro petiole kimchi was studied.The results showed that the optimum preservative concentration at room temperature was potassium sorbate 0.63 g/kg,sodium dehydroacetate 0.36 g/kg;at low temperature,the optimum preservative concentration was potassium sorbate 0.30 g/kg,sodium dehydroacetate 0.50 g/kg and sodium pyrosulfite 0.02 g/kg;The best flavoring conditions were 0.03 g/kg flavoring agent and 0.60 g/kg potassium sorbate,and the kimchi was not pretreated.A certain amount of flavor enhancer can improve the freshness and flavor of taro petiole pickle.0.03 g/kg of flavor enhancer contains more esters and alcohols,and the acids are moderate,and the taste is relatively good.