4种酸菜呈味成分的分析
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摘要
为对比分析了4种酸菜中游离氨基酸、有机酸、核苷酸的含量及呈味特性,采用高效液相色谱仪对其进行分离鉴定,通过计算味道强度值确定了各呈味成分对酸菜滋味的贡献。结果表明:4种酸菜中呈鲜味的门冬氨酸含量最高,占总游离氨基酸含量的46.00%～53.21%,其次为呈苦味的精氨酸和呈甜味的丙氨酸;酸菜样品1、3和4中的乳酸含量最高,分别占总有机酸含量的41.69%、30.96%和38.76%,其次为乙酸、草酸;样品2中有机酸含量排名前3位的分别为草酸、乳酸和乙酸。样品1中核苷酸含量最高为0.0556 mg/g,其次为样品2中核苷酸含量0.0516 mg/g。味道强度值分析发现,4种酸菜中门冬氨酸、草酸、甲酸、乳酸、乙酸、柠檬酸、琥珀酸的味道强度值均大于1,对酸菜滋味的贡献较大。
In order to compare and analyze the content and flavor characteristics of free amino acids,organic acids and nucleotides in 4 kinds of Suancai, high performance liquid chromatography(HPLC) was used to separate and identify. Taste active values(TAVs) were calculated and used to determine the contribution of each flavor component to the taste of Suancai. The results showed that the content of aspartic acid was the highest in four kinds of pickles, accounting for 46.00%～53.21% of total free amino acid content, followed by bitter arginine and sweet alanine. The lactic acid content in Suancai samples 1, 3 and 4 was the highest, accounting for 41.69%, 30.96% and 38.76% of total organic acid content, followed by acetic acid and oxalic acid. The top three organic acids were oxalic acid, lactic acid and acetic acid in sample 2. The nucleotide content in sample 1 was the highest, 0.0556 mg/g, followed by sample 2 was0.0516 mg/g. The analysis of TAVs showed that the TAVs of aspartic acid, oxalic acid, formic acid, lactic acid, acetic acid, citric acid and succinic acid in 4 kinds of pickles were all more than 1, which contributed greatly to the taste of Suancai.
In order to compare and analyze the content and flavor characteristics of free amino acids,organic acids and nucleotides in 4 kinds of Suancai, high performance liquid chromatography(HPLC) was used to separate and identify. Taste active values(TAVs) were calculated and used to determine the contribution of each flavor component to the taste of Suancai. The results showed that the content of aspartic acid was the highest in four kinds of pickles, accounting for 46.00%～53.21% of total free amino acid content, followed by bitter arginine and sweet alanine. The lactic acid content in Suancai samples 1, 3 and 4 was the highest, accounting for 41.69%, 30.96% and 38.76% of total organic acid content, followed by acetic acid and oxalic acid. The top three organic acids were oxalic acid, lactic acid and acetic acid in sample 2. The nucleotide content in sample 1 was the highest, 0.0556 mg/g, followed by sample 2 was0.0516 mg/g. The analysis of TAVs showed that the TAVs of aspartic acid, oxalic acid, formic acid, lactic acid, acetic acid, citric acid and succinic acid in 4 kinds of pickles were all more than 1, which contributed greatly to the taste of Suancai.
引文
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[3]Lu Xiaoli(卢晓黎),Ni Haifeng(尼海峰).The research and application process on functionalstrains for fermented vegetables[J].Journal of Chinese Institute of Food Science and Technology(中国食品学报),2012,12(2):1-6.
[4]Li Baoshu(李宝树),Yang Wenduo(杨文铎).Several issues on the northeast sauerkraut(one of the acid pickling cabbage)[J].Jilin Vegetables(吉林蔬菜),2012,(7):45-48.
[5]Zhang Yulong(张玉龙),Hu Ping(胡萍),Zhan Jianlong(湛剑龙),et al.Research of fermented sauerkraut and its advancement[J].Journal of Food Safety&Quality(食品安全质量检测学报),2014,5(12):3998-4001.
[6]Cao Jialu(曹佳璐).Diversity of lactic acid bacteria in brine of traditional Sichuan paocai[D].Beijing:China Agricultural University(中国农业大学),2017.
[7]Wang Ran(王冉),Li Xiaolin(李小林),Li Min(李敏),et al.Analysis of organic acids in pickled radish by reverse phase high performance liquid chromatography[J].Science and Technology of Food Industry(食品工业科技),2014,35(13):283-287.
[8]Zhou Xiangling(周相玲),Hu Ansheng(胡安胜),Wang Bin(王彬),et al.Comparison analysis of flavor compounds in pickles produced by inoculated fermentation and natural fermentation[J].China Brewing(中国酿造),2011,(1):159-160.
[9]Tomita S,Nakamura T,Okada S.NMR-and GC/MS-based metabolomic characterization of sunki,an unsalted fermented pickle of turnip leaves[J].Food Chemistry,2018,258:25-34.
[10]Xiong Tao,Li Junbo,Liang Fan,et al.Effects of salt concentration on Chinese sauerkraut fermentation[J].LWT-Food Science and Technology,2016,69:169-174.
[11]Xiong T,Li X,Guan Q Q,et al.Starter culture fermentation of Chinese sauerkraut:Growth,acidification and metabolic analyses[J].Food Control,2014,41:122-127.
[12]Zhao D Y,Ding X L.Studies on the low-salt Chinese potherb mustard(Brassica juncea,Coss.)pickle.I-The effect of a homofermentative L(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation[J].LWT-Food Science and Technology,2008,41:474-482.
[13]Zhao N,Zhang C C,Yang Q,et al.Selection of taste markers related to lactic acid bacteria microflora metabolism for Chinese traditional paocai:a gas chromatography-mass spectrometry-based metabolomics approach[J].Journal of Agricultural and Food Chemistry,2016,64:2415-2422.
[14]Wu R N,Yu M L,Liu X Y,et al.Changes in flavor and microbial diversity during natural fermentation of suan-cai,a traditional food made in Northeast China[J].International Journal of Food Microbiology,2015,211:23-31.
[15]Xiao Y S,Xiong T,Peng Z,et al.Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai[J].Food Research International,2018,114:123-132.
[16]Kong Y,Yang X,Ding Q,et al.Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate[J].Food Research International,2017,102:559-566.
[17]Phat C,Moon B K,Lee C.Evaluation of umami taste in mushroom extracts by chemical analysis,sensory evaluation,and an electronic tongue system[J].Food Chemistry,2016,192:1068-1077.
[18]Schlichtherle-Cerny H,Grosch W.Evaluation of taste compounds of stewed beef juice[J].Zeitschrift für Lebensmitteluntersuchung undForschung A,1998,207(5):369-376.
[19]Kato H,Rhue MR,Nishimura T.Role of free amino acids and peptides in food taste[M].ACS Symposium Series,American Chemical Society:Warhington D C,1989:158-174.
[20]Van Gemert L J.Flavour thresholds compilations of flavour threshold values in water and other media(second enlarged and revised edition)[M].Beijing:Science Press,2015.
[21]Engel E,Nicklaus S,Salles C,et al.Relevance of omission tests to determine flavour-active compounds in food:application to cheese taste[J].Food Quality&Preference,2002,13:505-513.