中国酿造2026，Vol.45Issue(1)：79-86,8.DOI:10.11882/j.issn.0254-5071.2026.01.011
盐渍池深度对酸菜盐渍过程中理化特性及风味的影响
Effects of salting pool depth on physicochemical properties and flavor of Suancai during salting process
摘要
Abstract
To investigate the differences in physicochemical properties and flavor of Suancai in different salting pool depth during salting process,the physicochemical indexes,organic acids and volatile flavor compounds were determined by conventional detection methods,HPLC and GC-MS,the principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)were carried out based on volatile flavor compounds,and differential volatile flavor compounds were screened based on the variable importance in projection(VIP)values.The results indicated that as fermentation progressed,the differences in sodium chloride,total acid,lactic acid and citric acid contents between the upper and lower layers of Suancai initially increased and then decreased.After six months of salting,the total acid and lactic acid contents in the upper layer were significantly higher than those in the lower layer(P＜0.05),while the sodium chloride content in the lower layer was significantly higher than that in the upper layer(P＜0.05).A total of 84 volatile compounds were detected in upper and lower layers of Suancai during salting process,among which alcohols,alde-hydes/ketones,and esters were the major volatile components.The results of PCA and OPLS-DA indicated that the differences in volatile compounds between the upper and the lower layers of Suancai gradually decreased as fermentation progressed,with little significant difference after salting for six months.17 differential volatile flavor compounds(VIP＞1)were identified between the upper and the lower layers of Suancai,including 2-buteneni-trile,2-methylbutyl isothiocyanate,acetic acid,and lactic acid.The salting pool depth had a significant impact on the physicochemical properties and volatile flavors of salted Suancai.However,as the fermentation time increased,the differences gradually diminish.关键词
酸菜/盐渍池深度/气相色谱-质谱联用/理化特性/有机酸/挥发性风味物质Key words
Suancai/salting pool depth/GC-MS/physicochemical property/organic acid/volatile flavor compound分类
轻工纺织引用本文复制引用
赖海梅,王雅利,杨梦露,梅源,黄玉立,曾雪晴,赵楠..盐渍池深度对酸菜盐渍过程中理化特性及风味的影响[J].中国酿造,2026,45(1):79-86,8.基金项目
四川省农业科学院"原始创新2023"项目(YSCX2035-008) （YSCX2035-008）
四川省农业科学院"1+9"揭榜挂帅项目(1+9KJGG007) （1+9KJGG007）
四川省杰出青年科学基金(2024NSFJQ0032) （2024NSFJQ0032）
