不同发酵方式萝卜泡菜中有机酸的变化分析-《中国调味品》

文章信息/Info

Title:: Analysis thehange of Organic Acids in Pickled Radish with Different Fermentation Methods

摘要:: 以萝卜为原料，采用自然、老泡菜水和乳酸菌制剂三种发酵方式制作泡菜，通过高效液相色谱法对发酵第0-10 d的7种有机酸进行研究。结果表明：随着发酵时间的延长，三种发酵方式的7种有机酸总量和草酸含量均呈下降趋势，乳酸、乙酸含量均呈上升趋势，酒石酸含量均呈先下降后上升趋势，琥珀酸均呈先上升后下降趋势；柠檬酸含量在自然、乳酸菌制剂发酵中呈先下降后上升趋势；草酸、乙酸含量在乳酸菌制剂发酵中均显著高于其他两种方式；在整个发酵过程中，乳酸菌制剂发酵的有机酸总量始终高于其他两种发酵方式。

Abstract:: The paper taked radish as the main raw material, and a high-performance liquid chromatographic (HPLC) method was adopted to research seven organic acids for pickles made by natural, old pickle water and lactobacillus preparation fermentation methods at the 0-10th day. The results showed that: with the increase of fermentation time, the total amount of seven organic acids and oxalic acid content of three fermentation methods all showed a downward trend. The contents of lactic acid and acetic acid were increased. The contents of tartaric acid decreased first and then increased. The contents of succinic acid increased first and then decreased. Citric acid decreased first and then increased in natural fermentation and Lactobacillus preparation fermentation. The contents of oxalic acid and acetic acid in the fermentation of Lactobacillus preparation were significantly higher than the other two methods. In the whole fermentation process, the total amount of organic acids by lactobacillus preparation fermentation, which is always higher than the other two kinds of fermentation