茎用芥菜及其腌制品的挥发性成分分析与感官分析
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摘要
本研究以茎用芥菜(Brassica juncea coss,var tumida tsenee lee)及其腌制品(即榨菜和腌菜)为研究对象,供试样品采用自然发酵工艺进行榨菜和腌菜的腌渍。定期采样,采用水蒸汽同时蒸馏萃取(SDE)提取、气相色谱-质谱分析(GC/MS),对榨菜和腌菜腌渍过程中的挥发性化合物进行分析鉴定,考察腌渍过程中挥发性化合物的变化。
本研究采用感官分析方法对榨菜和腌菜腌渍过程中的感官品质进行分析,同时采用质构仪对样品质地特征进行测定,得出以下结论:
(1)对芥菜头(榨菜原料)和芥菜头腌制(榨菜腌制)过程中每月定期随机提取的样品进行香气提取浓缩和GC/MS香气成分分析,根据质谱数据、相对保留时间和有关参考文献,鉴定出挥发性化合物成分分别主要有:27个、28个、62个、56个、59个、47个、34个、43个、35个、36个、40个。
(2)榨菜各样品的香气成分中含有异硫氰酸烯丙酯、苯甲醛、苯丙腈,是榨菜风味物质的重要组成成分;除样品2外其他样品都有含量较高的十六酸乙酯;除样品1和样品2外,(E,E)-2,4-癸二烯醛、苯乙醇在其它样品中都存在;除榨菜原料未检出外,其余各样品都有苯乙醛。
(3)榨菜各样品的酯类和醇类化合物相对百分含量是成上升趋势,而碳氢类化合物相对百分含量和酮类化合物相对百分含量有下降趋势,醛类化合物相对百分含量和酸类化合物相对百分含量呈先增加后减小变化;小分子的酸类(如2,6-壬二烯酸、辛酸)、酯类(如辛酸乙酯、十六酸乙酯)、醇类(如苯乙醇)等化合物含量逐步增加;含硫类化合物(如异硫氰酸酯类)含量逐步增高,在榨菜风味中起重要作用。
(4)对芥菜叶(腌菜原料)和芥菜叶腌制(腌菜腌制)过程中每月定期随机提取的样品进行香气提取浓缩和GC/MS香气成分分析,根据质谱数据、相对保留时间和有关参考文献,鉴定出挥发性化合物成分分别主要有:36个、32个、56个、62个、54个、52个、48个、56个、51个、49个、52个。
(5)腌菜各样品的香气成分中都有十六酸乙酯、异硫氰酸烯丙酯、苯丙腈、苄基苯、苯甲醛、苯乙醛,且含量较高,为腌菜风味物质的重要化合物;十六酸甲酯、7,10,13-十六三烯酸甲酯、在大多数样品中都存在相对百分含量也较高。小分子的酸类、酯类、醇类、酮类等化合物的种类数逐步增加,吲哚类(如1-甲氧基-1H吲哚)化合物的含量也呈上升趋势。
(6)腌菜各样品的醇类、酸类化合物相对百分含量呈上升趋势,酮类、碳氢类化合物相对百分含量呈下降趋势,醛类化合物相对百分含量有先增大再减小的变化趋势,而酯类化合物相对百分含量变化不明显。含硫类化合物(如异硫氰酸酯类)、含氮类化合物(如腈类)含量呈增长趋势,对腌菜的风味起重要作用。
(7)榨菜的香气成分和腌菜的香气成分中都含有异硫氰酸烯丙酯、苯丙腈,为构成榨菜和腌菜香气成分的重要部分;多数样品中含有苯甲酸、苯乙酸、十六酸甲酯、十六酸乙酯等;两类样品的酯类化合物的相对含量都呈增才的趋势,感官评定中香气的分值都呈增长的趋势。
(8)榨菜的香气成分中酮类化合物的相对百分含量的平均水平低于酯类、醇类、酸类、醛类化合物的相对百分含量的平均水平,而腌菜的香气成分中酮类化合物的相对百分含量的平均水平低于酯类、酸类、醛类化合物的相对百分含量的平均水平,高于醇类相对百分含量的平均水平。
(9)榨菜、腌菜样品的香气、综合口感的分值和榨菜的酯类、腌菜的酸味呈上升状态,但上升的趋势逐渐变弱;样品的苦味、脆度、硬度、水分和色泽的评定分值呈递减状态,递减的速度逐渐减慢。
Mustard and its pickled products were studied in this paper.The tested samples are tuber mustard and pickle using natural fermentation process. Regular samples were evaluated using SDE、GC/MS to analysis and identify the chance of volatile compounds during mustard pickling.
To evaluate the sensory quality of uber mustards and pickles in pickling the sensory evaluation method was invovled and to analysis the textur characteristics in the same time the texture samples were used. The following cinclusions can be drawn from our research.:
(1) Volatile compounds rang from 27 to 59 were detected by SED and GC/MS from pickled and unpickled mustard tuber samples which were randomly selected each month during pickling.
(2) The aroma components of the tested samples include Allyl isothiocyanate ,Benzaldehyde and styrene-acrylic nitrile were indentified as three main aroma chemicals. All samples with exception of sample 2 have higher levels of hexadecanoic acid ethyl ester. (E, E) -2,4 - Decadiene, Phenylethyl alcohol exist in all samples except sample 1 and 2. all pickled mustard tube contain phenylacetaldehyde but the raw materials don't..
(3)The relative percentage of Ester compounds and alcohols increased and the relative percentage of Hydrocarbon compounds and Ketonesdecreased during pickling time. The relative percentage of aldehyde compounds and acids increased at beginning then deareased at the end.. acid Compounds with small molecules (such as 2,6 - nonadiendioic acid, octanoic acid) ,sters (such as bitterness Ethyl, 16 Ethyl) and alcohols (such as benzene) gradually increased. Other compounds such as lactam, indole category and furans changes into a parabola.
(4) Volatile compounds rang from 32 to 62 were detected from pickled and unpickled leaces by SED GC/MS method.
(5) The aroma components in the tested samples include hexadecanoic acid ethyl ester, allyl isothiocyanate, benzaldehyde, benzene acetaldehyde,and their contents are in higher level. The relative percentage of Hexadecanoic acid methyl ester,7,10,13- Hexadecen acid methylester in most samples is much highier too. The compounds with small molecules(acids,sters and alcohols )gradually increase.The compound of indole category (such as 1 - methoxy-1 H -indole) is in a rising trend also.
(6) The relative percentage of alcohol derivatives and acid compounds in pickled vegetable samples shows an upward trend. The relative percentage of ketones and aldehyde compounds changes into a parabola. The relative percentage of ester compounds does not change significantly. Sulfur compounds (Isothiocyanates) and nitrogen compounds (nitries) are important in the flavor ofpickles.
(7) The aroma components in tuber mustard and pickles were identified as allyl isothiocyanate and benzaldehyde,and they are important to the flavor of pickles. Most of the samples contain benzoic acid, Phenyl Acttic Acid, Hexadecanoic acid methyl ester sand Hexadecanoic acid ethyl ester and so on. Their relative Contents in two types of samples shows an upward trend. The score of aroma in sensory evaluation shows an upward trend too.
(8) In the aroma components of the mustard, the Average level of the relative percentage of ketones is lower than the esters, alcohols, acids and aldehydes compounds. In the aroma components of pickled vegetabl, ketones is lower than Esters, acids and aldehydes compounds and higher than the alcohol.
(9) The score of aroma, and the Composite taste in both unpickled and pickled tuber mustard shows an upward trend. The acidity of pickles shows an upward trend too. But their trends all become gradually weakened. The score of the bitter, fracturability, hardness, water content and color in the samples declined. The rate of decline is gradually slow.
本研究采用感官分析方法对榨菜和腌菜腌渍过程中的感官品质进行分析,同时采用质构仪对样品质地特征进行测定,得出以下结论:
(1)对芥菜头(榨菜原料)和芥菜头腌制(榨菜腌制)过程中每月定期随机提取的样品进行香气提取浓缩和GC/MS香气成分分析,根据质谱数据、相对保留时间和有关参考文献,鉴定出挥发性化合物成分分别主要有:27个、28个、62个、56个、59个、47个、34个、43个、35个、36个、40个。
(2)榨菜各样品的香气成分中含有异硫氰酸烯丙酯、苯甲醛、苯丙腈,是榨菜风味物质的重要组成成分;除样品2外其他样品都有含量较高的十六酸乙酯;除样品1和样品2外,(E,E)-2,4-癸二烯醛、苯乙醇在其它样品中都存在;除榨菜原料未检出外,其余各样品都有苯乙醛。
(3)榨菜各样品的酯类和醇类化合物相对百分含量是成上升趋势,而碳氢类化合物相对百分含量和酮类化合物相对百分含量有下降趋势,醛类化合物相对百分含量和酸类化合物相对百分含量呈先增加后减小变化;小分子的酸类(如2,6-壬二烯酸、辛酸)、酯类(如辛酸乙酯、十六酸乙酯)、醇类(如苯乙醇)等化合物含量逐步增加;含硫类化合物(如异硫氰酸酯类)含量逐步增高,在榨菜风味中起重要作用。
(4)对芥菜叶(腌菜原料)和芥菜叶腌制(腌菜腌制)过程中每月定期随机提取的样品进行香气提取浓缩和GC/MS香气成分分析,根据质谱数据、相对保留时间和有关参考文献,鉴定出挥发性化合物成分分别主要有:36个、32个、56个、62个、54个、52个、48个、56个、51个、49个、52个。
(5)腌菜各样品的香气成分中都有十六酸乙酯、异硫氰酸烯丙酯、苯丙腈、苄基苯、苯甲醛、苯乙醛,且含量较高,为腌菜风味物质的重要化合物;十六酸甲酯、7,10,13-十六三烯酸甲酯、在大多数样品中都存在相对百分含量也较高。小分子的酸类、酯类、醇类、酮类等化合物的种类数逐步增加,吲哚类(如1-甲氧基-1H吲哚)化合物的含量也呈上升趋势。
(6)腌菜各样品的醇类、酸类化合物相对百分含量呈上升趋势,酮类、碳氢类化合物相对百分含量呈下降趋势,醛类化合物相对百分含量有先增大再减小的变化趋势,而酯类化合物相对百分含量变化不明显。含硫类化合物(如异硫氰酸酯类)、含氮类化合物(如腈类)含量呈增长趋势,对腌菜的风味起重要作用。
(7)榨菜的香气成分和腌菜的香气成分中都含有异硫氰酸烯丙酯、苯丙腈,为构成榨菜和腌菜香气成分的重要部分;多数样品中含有苯甲酸、苯乙酸、十六酸甲酯、十六酸乙酯等;两类样品的酯类化合物的相对含量都呈增才的趋势,感官评定中香气的分值都呈增长的趋势。
(8)榨菜的香气成分中酮类化合物的相对百分含量的平均水平低于酯类、醇类、酸类、醛类化合物的相对百分含量的平均水平,而腌菜的香气成分中酮类化合物的相对百分含量的平均水平低于酯类、酸类、醛类化合物的相对百分含量的平均水平,高于醇类相对百分含量的平均水平。
(9)榨菜、腌菜样品的香气、综合口感的分值和榨菜的酯类、腌菜的酸味呈上升状态,但上升的趋势逐渐变弱;样品的苦味、脆度、硬度、水分和色泽的评定分值呈递减状态,递减的速度逐渐减慢。
Mustard and its pickled products were studied in this paper.The tested samples are tuber mustard and pickle using natural fermentation process. Regular samples were evaluated using SDE、GC/MS to analysis and identify the chance of volatile compounds during mustard pickling.
To evaluate the sensory quality of uber mustards and pickles in pickling the sensory evaluation method was invovled and to analysis the textur characteristics in the same time the texture samples were used. The following cinclusions can be drawn from our research.:
(1) Volatile compounds rang from 27 to 59 were detected by SED and GC/MS from pickled and unpickled mustard tuber samples which were randomly selected each month during pickling.
(2) The aroma components of the tested samples include Allyl isothiocyanate ,Benzaldehyde and styrene-acrylic nitrile were indentified as three main aroma chemicals. All samples with exception of sample 2 have higher levels of hexadecanoic acid ethyl ester. (E, E) -2,4 - Decadiene, Phenylethyl alcohol exist in all samples except sample 1 and 2. all pickled mustard tube contain phenylacetaldehyde but the raw materials don't..
(3)The relative percentage of Ester compounds and alcohols increased and the relative percentage of Hydrocarbon compounds and Ketonesdecreased during pickling time. The relative percentage of aldehyde compounds and acids increased at beginning then deareased at the end.. acid Compounds with small molecules (such as 2,6 - nonadiendioic acid, octanoic acid) ,sters (such as bitterness Ethyl, 16 Ethyl) and alcohols (such as benzene) gradually increased. Other compounds such as lactam, indole category and furans changes into a parabola.
(4) Volatile compounds rang from 32 to 62 were detected from pickled and unpickled leaces by SED GC/MS method.
(5) The aroma components in the tested samples include hexadecanoic acid ethyl ester, allyl isothiocyanate, benzaldehyde, benzene acetaldehyde,and their contents are in higher level. The relative percentage of Hexadecanoic acid methyl ester,7,10,13- Hexadecen acid methylester in most samples is much highier too. The compounds with small molecules(acids,sters and alcohols )gradually increase.The compound of indole category (such as 1 - methoxy-1 H -indole) is in a rising trend also.
(6) The relative percentage of alcohol derivatives and acid compounds in pickled vegetable samples shows an upward trend. The relative percentage of ketones and aldehyde compounds changes into a parabola. The relative percentage of ester compounds does not change significantly. Sulfur compounds (Isothiocyanates) and nitrogen compounds (nitries) are important in the flavor ofpickles.
(7) The aroma components in tuber mustard and pickles were identified as allyl isothiocyanate and benzaldehyde,and they are important to the flavor of pickles. Most of the samples contain benzoic acid, Phenyl Acttic Acid, Hexadecanoic acid methyl ester sand Hexadecanoic acid ethyl ester and so on. Their relative Contents in two types of samples shows an upward trend. The score of aroma in sensory evaluation shows an upward trend too.
(8) In the aroma components of the mustard, the Average level of the relative percentage of ketones is lower than the esters, alcohols, acids and aldehydes compounds. In the aroma components of pickled vegetabl, ketones is lower than Esters, acids and aldehydes compounds and higher than the alcohol.
(9) The score of aroma, and the Composite taste in both unpickled and pickled tuber mustard shows an upward trend. The acidity of pickles shows an upward trend too. But their trends all become gradually weakened. The score of the bitter, fracturability, hardness, water content and color in the samples declined. The rate of decline is gradually slow.
引文
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