不同发酵方式萝卜泡菜中有机酸的变化分析

Analysis of the Changes of Organic Acids in Pickled Radish with Different Fermentation Methods

以萝卜为原料,采用自然、老泡菜水和乳酸菌制剂3种发酵方式制作泡菜,通过高效液相色谱法对发酵第0~10 d的7种有机酸进行研究。结果表明:随着发酵时间的延长,3种发酵方式的7种有机酸总量和草酸含量均呈下降趋势,乳酸、乙酸含量均呈上升趋势,酒石酸含量均呈先下降后上升趋势,琥珀酸均呈先上升后下降趋势;柠檬酸含量在自然、乳酸菌制剂发酵中呈先下降后上升趋势;草酸、乙酸含量在乳酸菌制剂发酵中均显著高于其他两种方式;在整个发酵过程中,乳酸菌制剂发酵的有机酸总量始终高于其他两种发酵方式。

With radish as the raw material,pickles are prepared by three kinds of fermentation methods such as natural fermentation,old pickle water and lactic acid bacteria preparation.Seven kinds of organic acids are studied by HPLC during the 0~10th days of fermentation.The results show that with the increase of fermentation time,the total amount of seven organic acids and oxalic acid content of the three fermentation methods all show a decreasing trend,the content of lactic acid and acetic acid increases,the content of tartaric acid decreases firstly and then increases,the content of succinic acid increases firstly and subsequently decreases;citric acid decreases firstly and then increases in natural fermentation and lactic acid bacteria preparation fermentation;the content of oxalic acid and acetic acid is remarkably higher than the other two methods in the fermentation of lactic acid bacteria preparation.In the entire fermentation process,the total amount of organic acids by lactic acid bacteria preparation fermentation is always higher than that of the other two fermentation methods.