【摘要】 采用顶空固相微萃取和气相色谱-质谱联用技术(HS-SPME-GC-MS)对大叶芥菜发酵过程中挥发性成分进行测定。试验表明:从新鲜大叶芥菜和发酵30、60、90 d的大叶芥菜中共检测出69种挥发性风味物质,包括酯类、酸类、醇类、醛类、酮类、烃类、腈类、杂环类、硫化物和其他10类化合物。其中,发酵30、60、90d的大叶芥菜分别检测出45种(10类)、42种(9类)、30种(8类)挥发性成分;酯类在发酵后期逐渐减少,而醇类和酸类含量则逐渐增加;异硫氰酸烯丙酯相对含量随发酵时间的增加而减少。对10类挥发性组分进行主成分分析,通过主成分载荷图以及主成分得分图,得出发酵90 d大叶芥菜的风味最好,优于发酵30、60 d大叶芥菜,新鲜大叶芥菜的风味最差。更多还原

【Abstract】 The volatile components in the process of leaf mustard fermentation were determined by head space solid-phase microextraction combined with gas chromatography mass spectrometry technology(HS-SPME-GC-MS). It showed that there were total 69 volatile components in the leaf mustard fermented 0 d, 30 d, 60 d and 90 d, including esters, acids, alcohols, aldehydes, ketones, hydrocarbons, nitriles, hicyclic classes, sulphides and others. There were 45 volatile components(10 kinds), 42 volatile components(9 kinds), 30 volatile components(8 kinds) in leaf mustard fermented 30 d, 60 d and 90 d. The relative content of esters gradually reduced during the late fermentation, while the relative content of alcohols and acids gradually increased. The relative content of allyl isothiocyanate decreased with the increase of fermentation time. According to loading matrix of principal components and standardized principal component scores, PCA analysis results of 10 kinds of volatile components showed that the flavor of leaf mustard fermented 90 d was the best, the better was leaf mustard fermented 30 d and 60 d, the worst was the fresh leaf mustard.更多还原