摘要
采用高效液相色谱(HPLC)法对自然发酵、纯种发酵、自制泡菜菌发酵和老泡菜水发酵四种不同发酵方式制作的甘蓝泡菜中的9种有机酸进行测定,并对其总酸和pH值进行比较分析。结果表明,以自然发酵与纯种发酵方式制作的泡菜中9种有机酸均被检出,老泡菜水发酵的泡菜检出8种有机酸,自制泡菜菌发酵制作的泡菜检出7种有机酸,四种不同发酵方式制作的泡菜共有的有机酸为草酸、酒石酸、DL-苹果酸、抗坏血酸、乳酸、乙酸、丙酸;主要有机酸含量由大到小顺序为:草酸>乳酸>抗坏血酸>酒石酸>DL-苹果酸;四种不同发酵方式的泡菜总酸(以乳酸计)含量在(0.76~0.92)g/100 mL,pH值范围在3.95~4.73。
The 9 kinds of organic acids in cabbage pickles made by natural fermentation,pure-culture fermentation,homemade pickles fermentation and aged pickles water fermentation were determined by HPLC.And the total acids and pH value of cabbage pickles were analyzed.The results showed that 9 kinds of organic acids were detected in the pickles made by natural fermentation and pure-culture fermentation.8 kinds of organic acids were detected in the pickles made by aged pickles water fermentation.7 kinds of organic acids were detected in the pickles made by homemade pickles fermentation.The common organic acids in the pickles made by four different fermentation methods were oxalic acid,tartaric acid,DL-malic acid,ascorbic acid,lactic acid,acetic acid,and propionic acid.And the content of main organic acid in order was as follows:oxalic acid>lactic acid>ascorbic acid>tartaric acid>DL-malic acid.The total acids of the pickles made by four kinds of different fermentation methods were between 0.76 g/100 ml and 0.92 g/100 ml,and pH were between 3.95 and 4.73.
作者
王芮东
卫博慧
李楠
杨金菊
WANG Ruidong;WEI Bohui;LI Nan;YANG Jinju(Science Experiments Center,Yuncheng University,Yuncheng 044000,China;Department of Life Science,Yuncheng University,Yuncheng 044000,China)
出处
《中国酿造》
CAS
北大核心
2018年第9期175-180,共6页
China Brewing
基金
山西省"1331"工程重点学科项目(098-091704)
作者简介
王芮东(1969-),男,高级实验师,本科,研究方向为农产品加工。
