榨菜腌制过程中有机酸变化.pdf

1822012.Vbl33.No.19
品学
※基仙研究
榨菜腌制过程中有机酸变化
杨君,贺云川原,何家林,蒋和体
(1.西南大学食品科学学院,重庆400716:2.币庆市涪陵榨菜集团股份有限公司,重庆408000
摘要:以青菜头、各腌制时期盐菜块以及榨菜腌制水为研究对象,采用反相高效液相色谱法对其有机酸的变化进
行分析和研究。色柱: Agilent T,C-C1:(4.6mnX250mm,5um),色普条件:将体积分数3り%甲醇-0.5%KH2PO4,并
用H、PO4调制pH2.8的溶液作为流动相,流速.8ml./min;检测波长215nm:温渇17℃。结果表:8种有机酸能有效
地分离,回收率均在95.73%6~100.55%,相对标准偏差2.04%~3.12%,现出良好的线性相关性和较高的准确度
水浴、醇提法、超声波3种不同提取方法中,超声波提取法提取榨菜中有机酸的效果最好。在各腌制过程中榨菜以
及榨菜腌制水中总有机酸的増长为次腌制>二次腌制>三次崦制,其中乳酸含量最高,次腌制及二次腌制过程
中乳酸占总有机酸29.94%和38.59%,3次腌制后期乳酸占总有机酸73.50%:在所有的加工榉菜的工序中,淘洗过程
对有机酸的影响最大,人工调配工序其次。
关键词:榨菜;腌制;有机酸;变化
/ariations in Organic Acids in Mustard during Pickling
YANG Jun!, HE Yun-chuan, HE Jia-in, JIANG He-ti, i
(1. College of l ood Seicnce, Southwest University, Chongqing 400716, China;
2. Chongging Fuling Zhacai Croup Co I, ld, Chongqing 400800, China)
Abstract: In this study, raw mustard and pickled mustards al dilterent pickling slages as well as pickle juice were analy/ed
by RP-IIPLC [or their variations in organic acid contents. In the RP-IIPLC analysis, the chromatographic column used was
an Agilent TC type Cis column. The separation of organic acids was performed by using a mobile phase made up of 39
methanol and 0.5% KH P which adjusted to PH 2.8 with Ha]( at a flow rate of 0.8 ml min. The detection wavelength
was set as 215 nm, and the column tcmpcrature was controlled al 17 C. I ight organic acids were separaled cftcctively under
these conditions. The organic acids exhibited a recovery rate varying between 95.73% and 100.55% and a relative standard
deviation ranging from 2.04% to 3.12%. The RP-HPLC method had a good linear correlation and was accurate. Sonication
was found to be better for extraction of organic acids than water bath heating and ethanol extraction. The contents of organ
acids in pickled mustards and pickle juicc icreased as the picking number increased from 1 to 3. The most pre
acid was lactic acid, which accounted for 29. 4%o and 38.55% of total organic acids in once pickled and twice pickled
samples, respectively. The relative content of lactic acid was 73. 50 during the late part of the third pickling cycle. Among
all processing slages o! mustard. rinsing had the largest impact on organie acids followed by manual acidity adjustment
Key words: mustard: pickling; organic acids: changcs
中图分类号:TS255.5
文标识码
文草编号:1002-6630(2012)19-0182-06
青菜头(茎瘤芥)属被子植物」、双子叶植物纲科
素、膳食纤维、们物质等营养物质。
叶用芥菜类,多栽种于中国的西南部。悴菜是以青菜头
悴菜以鲜香嫩脆而闻名海内外,其中与榨菜中有机
为原料,利用食盐的高渗压作用、微生物的发酵作用、酸的存在密不可分,且榨菜作为一种发酵类食品,其有
白质的分解以及其他一系列的化学作用,并辅以香?机酸含量的变化是评价发酵工艺的重要指标,也是榨菜
料腌制而成的产品?。优质的榨莱外表呈青色,有光泽,
产过程中重要的质量管理指标。食品中广泛存在的有
菜体脆爽,气味浓郁鲜香,且含有丰富的蛋自质、胡萝机酸大多为低分子羧酸,主要的有机酸イ乙酸、乳酸
收稿日期:2011-09-26
作者简介:杨君(1986一),女,士研究生,研究方向为农产品贮藏与加工。E-mai: autumn2049 wahoo. cn
準通信作者:将和体(1963-),規,教授,博士,研究方向为农产品加工。E-mail:gheti(a126.com
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