芥菜加工过程冲味形成机制及其芥子苷酶特性研究
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摘要
为了解根用芥菜腌制过程主要风味物质尤其是冲味形成机制及其变化,为企业大规模生产腌制冲菜提供理论支持。通过对根用芥菜腌制过程中前体物质硫代葡萄糖苷含量、内源芥子苷酶特性在腌制过程中变化研究,GC-MS分离鉴定芥菜腌制加工过程主要风味物质、采用半内标定量法测定冲味物质异硫氰酸烯丙酯含量变化,来分析芥菜在腌制过程中主要风味物质尤其是冲味的形成及其变化。其结果表明:硫代葡萄糖苷在内源水解酶芥子苷酶作用下水解产生的异硫氰酸烯丙酯是芥菜首要辛辣味的来源;加工过程中内源水解酶活性不断下降,其最适温度为50℃,最适pH为6左右,0.5%的食盐就会抑制酶活,一定浓度的Vc会激活内源酶活性,Vc最适浓度为10 mg/mL,酶活力到达34.12 U;脱水、食醋的添加二次腌制对芥菜独特冲味有明显的影响。
The content of glucosinolates, a precursor of spicy flavor, was studied during the processing of root mustard, For the mass production of the company to improve the theoretical support of pickled mustard. The extraction and separation of volatile flavor compounds from pickled mustard root duringthe pickling process were studied, In this paper, GC-MS was used to isolate and identify the main flavor compounds during the processing of mustard, and the content of isopropyl isothiocyanate was determined by semi internal standard quantitative method, the formation and change mechanism of AITC in the process of mustard processing were discussed. The results showed that glucosinolates produced by hydrolysis of glucosinolates in the presence of endogenous hydrolases were the source of the first pungent flavor of Brassica juncea. The activity of endogenous hydrolase decreased continuously duing the process, and the optimum temperature was 50 ℃, and the optimum pH was about 6, and the enzyme activity was inhibited by 0.5% salt. A certain concentration of Vc could activate the activity of endogenous enzymes, the optimum concentration of Vc was 10 mg/mL, and the enzyme activity reached 34.12 U.Dehydration, addition of auxiliary materials, two times of curing and post fermentation stage have a distinct influence on the unique and pungent flavor of mustard.
The content of glucosinolates, a precursor of spicy flavor, was studied during the processing of root mustard, For the mass production of the company to improve the theoretical support of pickled mustard. The extraction and separation of volatile flavor compounds from pickled mustard root duringthe pickling process were studied, In this paper, GC-MS was used to isolate and identify the main flavor compounds during the processing of mustard, and the content of isopropyl isothiocyanate was determined by semi internal standard quantitative method, the formation and change mechanism of AITC in the process of mustard processing were discussed. The results showed that glucosinolates produced by hydrolysis of glucosinolates in the presence of endogenous hydrolases were the source of the first pungent flavor of Brassica juncea. The activity of endogenous hydrolase decreased continuously duing the process, and the optimum temperature was 50 ℃, and the optimum pH was about 6, and the enzyme activity was inhibited by 0.5% salt. A certain concentration of Vc could activate the activity of endogenous enzymes, the optimum concentration of Vc was 10 mg/mL, and the enzyme activity reached 34.12 U.Dehydration, addition of auxiliary materials, two times of curing and post fermentation stage have a distinct influence on the unique and pungent flavor of mustard.
引文
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[2]王萌.根用芥菜(Brassica juncea var megarrhiza Tsen et Lee)花药培养与游离小孢子培养技术体系研究[D].武汉:华中农业大学,2011
[3]丁绍东,丁占生,刘绘,等.基于产品风味和色泽的青芥辣工艺的优化[J].安徽农业科学,2016,44(20):81-82
[4]肖华志.食用辛辣风味物质异硫氰酸烯丙酯(AITC)的研究[D].北京:中国农业大学,2004
[5]徐伟丽,赵国华,李洪军,等.茎用芥菜芥子苷酶的特性研究[J].中国食品学报,2006,(02):41-45
[6]林旭辉,李荣,姜子涛.辣根挥发油化学成分的研究[J].食品科学,2001,(03):73-75
[7]黄明深.山葵调味品原料中异硫氰酸酯的含量及影响因素研究[J].中国调味品,2005,(06):21-23
[8]任文彬,陈聪宇.一种即食芥菜加工技术的研究[J].安徽农业科学,2013,15:6864-6866
[9]李洁,王清章,周琦.萝卜中芥子苷酶的特性研究[J].食品科学,2008,29(11):451-455
[10]杨洪升,靖桂云,王长宝,等.荠菜中硫代葡萄糖苷含量的测定[J].中国科技信息,2017,(Z1):93-94
[11]罗北照,谭贵良,赵天珍,等.超声波辅助萃取气相色谱法测定食品中风味成分异硫氰酸烯丙酯[J].食品研究与开发,2010,31(04):92-94
[12]易健民,冯新港,等.油菜籽中硫营的提取、结构鉴定及杀钉螺试验[J].岳阳师范学院学报(自然科学版),2001,14(1):21-23
[13]徐伟丽,陈宗道,赵国华.芥子普酶研究进展[J].粮食与油脂,2003,(7):16-18
[14]M1 then Retal[J].Entomol ExPAPPI,1996,80:202
[15]涂宗财,郭逍遥,刘成梅.芥菜中硫代葡萄糖苷提取工艺条件的优化[J].食品与生物技术学报,2007,(6):9-12
[16]刘明春.榨菜加工过程中挥发性风味物质的形成及变化研究[D].重庆:重庆大学,2009
[17]陈弦,张雁,陈于陇,等.发酵蔬菜风味形成机制及其分析技术的研究进展[J].中国食品学报,2014,14(02):217-224