榨菜“三腌三榨”过程中品质形成研究

Research on Quality Formation of Pickled Mustard during The Process of“Three-Time Pickling and Three-Time Pressing”

青菜头经过“三腌三榨”过程制成了受广大消费者青睐的榨菜.为探究该过程中榨菜品质形成规律,利用HPLC,GC-MS及常规理化分析方法,系统分析榨菜“三腌三榨”过程中总酸、有机酸、氨基酸、亚硝酸盐、糖类及异硫氰酸酯类物质的变化.研究结果表明:随着腌期延长,总酸质量分数逐渐上升,从(3.4±0.1)mg/g逐渐上升至(6.1±0.1)mg/g(p<0.05).有机酸在一腌阶段主要由草酸和乙酸组成,随后有机酸种类逐渐丰富,到三腌结束时乳酸质量分数为“三腌三榨”过程中的最高阶段(5.2±0.1)mg/g.共检测到17种氨基酸,甜味和鲜味氨基酸的占比在腌制过程中逐渐增加.在“三腌三榨”过程中,亚硝酸盐质量分数逐渐降低,并且始终保持在国标限量范围之内.同时,在一腌过程中未发现葡萄糖、蔗糖等单双糖,但随着腌期延长,出现了少量的葡萄糖和蔗糖.腌制过程中异硫氰酸酯类物质质量分数逐渐降低,三腌阶段质量分数显著下降至(0.41±0.02)mg/g(p<0.05).

After the process of“three-time pickling and three-time pressing”,the mustard has become the pickled mustard favored by consumers.In order to explore the regularity of quality formation in the process,the changes of total acids,organic acids,amino acids,nitrite,sugars,and isothiocyanates in the process of“three-time pickling and three-time pressing”of pickled mustard were systematically analyzed by HPLC,GC-MS and conventional physical and chemical analysis methods.The results showed that the total acid content significantly increased from(3.4±0.1)mg/g to(6.1±0.1)mg/g(p<0.05).The organic acid was mainly composed of oxalic acid and acetic acid in the first-time picking.The types of organic acids were gradually enriched with the prolongation of the curing period.The lactic acid content reached to the highest(5.2±0.1)mg/g at the end of“three-time pickling and three-time pressing”process.Seventeen kinds of amino acids were detected,and the proportion of sweet and delicious amino acids increased gradually with the prolongation of the curing period.In addition,glucose,sucrose and other monosaccharides and disaccharides were not found in the first-time picking,but a small amount of glucose and sucrose appeared with the prolongation of the curing period.The content of isothiocyanates decreased gradually during the curing process,and significantly decreased to(0.41±0.02)mg/g(p<0.05)during the three curing stages.