Microsoft Word 姜雪晶-二校 出2757、2758、2759、2760、2761

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1 6 7 Vol. 6 No Journal of Food Safety and Quality Jul., 2015 姜雪晶, 孙庆申, 吴 * 桐, 韩德权 (,, ) 摘要 : 目的,, 方法 ; L- ; Vc ; 结果, 7.6, L ; 1, Vc 1.45,, 1 结论, 关键词 : ; ; L- ; ; Comparison and analysis of the quality of several commercially available sauerkraut JIANG Xue-Jing, SUN Qing-Shen, WU Tong, HAN De-Quan * (Key Laboratory of Microbiology at Heilongjiang University, The Ministry of Education Technology Research Center of Agricultural Microbiology, Harbin , China) ABSTRACT: Objective To comparative analysis of the market sauerkraut and to provide a theoretical basis for quality for Harbin market sales major brands of sauerkraut. Methods samples of sensory analysis was studied by using food professionals according to sensory quality evaluation index system of pickled cabbage scoring; L-lactic acid content was detected by using a bio sensing analyzer; Vc and nitrite content and amino acid by using UV analysis method and the automatic amino acid analyzer, respectively. Results In the random selection of commercially available pickled cabbage, Zhongtai sauerkraut sensory evaluation score was 7.6 points, compared with Cifeng sauerkraut L-lactic acid content more than 3.15 times, than the great northern wilderness sauerkraut nearly 1 times; comparing with Cifeng and Cuihua sauerkraut, Vc content was more than 1.45 times, compared with the great northern wilderness slightly lower, the nitrite content was less than the market sales of Cifeng and Cuihua sauerkraut nearly 1 times. Conclusion compared with commercially available pickled cabbage, Zhongtai sauerkraut are superior to that of commercially available pickled cabbage no matter in sensory quality, nutrient quality and nitrite content. KEY WORDS: sauerkraut; sensory quality; L-lactic acid; nitrite; amino acid 基金项目 : (GA07B401) Fund: Supported by Study on the Application of Biotechnology in Traditional Food Processing (GA07B401) * 通讯作者 :,, handequan2003@163.com *Corresponding author: HAN De-Quan, Professor, Heilongjiang University, Harbin , China. handequan2003@163.com

2 引言, 3000,,,, [1], [2],,,,,, [3],,,,,,,, L- [4],,,,,,,,,, [5],,,,,,,,,,, L- [6],, [7],,, [8],,,, 5, ( L- C ),,, 2 材料与方法 2.1 材料与试剂 L- : 50 mg/100 ml, ; C Cu(NO 3 ) 2 ;, 2.2 溶液配制 0.01 : 13.3 ml, 500 ml; C : g C, 10 ml 0.1, 500 ml; Cu(NO 3 ) 2 : Cu(NO 3 ) g, 500 ml, Cu μg/ml; (5 mg/l): 100 mg,, 100 ml; 0.5 ml 100 ml, ; (4 g/l): 0.4 g, 10 ml,, 100 ml,, ; (2 g/l): 0.2 g, 100 ml, ;, 2.3 仪器设备 : ; L-8800 : ; 725 : ; S-24 : ; KQ-100DE : ; DS-1 : ; SBA-40C : ;

3 7, : 方法 感官品质评价方法 3 ( 300 g), 20 ( 10, 8, 12 ) 理化品质检测 (1) L μm, L- (2) C Vc 2.0 ml C 50 ml,, 220~260 nm, Vc C ml 50 ml,,, C,,,, 5.00 g, 15 ml 0.01, r/min 10 min 3 ml, 10 ml ml, 3 ml, 10 ml ml, 0.5 ml Cu(NO 3 ) 2, 70, 30 min,, Cu, C C C C 5 C C (mg/100 g) C 1 C (mg/l) (3) GB ,, 2 mol/l, (4) 2 ml, 10 ml, 1.0 ml,, 5 min; 0.5 ml,, 10 ml, 15 min, 520~550 nm, 8 10 ml, ml 1.0 ml,, 5 min; 0.5 ml,, 10 ml, 15 min,,, 100 g,, 100 ml 10 min, 7000 r/min 15 min 2 ml 10 ml, Table 1 表 1 发酵酸菜感官品质评价标准 The evaluation standard on pickled cabbage sensory quality ,,,,,,,,,,,,,,

4 ml,, 5 min; 0.5 ml,, 10 ml, 15 min 2 ml 10 ml,, C=5 C 1 C (mg/kg) C 1 (mg/l) 3 结果与讨论 种酸菜的感官品质评价 , ,, 4, (P 0.05),, [9],,,,,,,,,, 理化品质分析 L- 乳酸的含量 3, L-, 2~3 1 Vc 243.5nm Fig. 1 The standard curve of Vc at nm 表 2 不同品牌白菜感官品质评价得分 Table 2 The result of sensory quality 表 3 不同品牌酸菜 L- 乳酸含量 Table 3 The result of L-lactic acid (mg/ml)

5 7, : 维生素 C 含量 220~260 nm, nm Vc 4, Vc Vc, 亚硝酸盐含量 520~550 nm, 532 nm 5, 4, 氨基酸含量 6,,, 78.76%,,, 4 表 4 不同品牌 Vc 含量 Table 4 The result of V C content (mg/kg) 表 5 不同品牌亚硝酸盐含量 Table 5 The result of nitrite content (mg/100g) 表 6 各种品牌酸菜氨基酸含量 Table 6 The result of amino acid content (mg/100 g) Asp Thr Ser Glu Gly Cys Val Tyr Ala Trp Phe Lys Arg Pro

6 讨论,, [10], 1.6 mg/kg mg/kg mg/kg 30.4% 54.4%, mg/kg 5.3% 3,,, ph ph 4,, [11], [12], ; mg/100 g 4, 11, 10, 9, 3,,, [13],,, ( ),,,, C C,, C [14] Vc mg/100 g, mg/100 g mg/100 g , mg/100 g 19%,, C, C,,, C, C, C, C, L-,,,, [15] L mg/ml, 2.73 mg/ml L mg/ml 1.07 mg/ml, L- ; D-,, L-,, 5,,,,,,,, 4 结论, 7.6, ;, L ;, Vc 1.45,,,,

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