陈露,马良,谭红霞,朱文优,曾鹏,尹礼国

• 1:固态发酵资源利用四川省重点实验室
• 2:宜宾学院农林与食品工程学部
• 3:西南大学食品科学学院

摘要(Abstract)：

旨在分析自然发酵下，不同发酵时间、温度和盐浓度的萝卜泡菜中生物胺含量变化规律以及不同发酵时间下泡菜感官品质的变化情况。采用家庭自制泡菜的制作工艺，在不同发酵条件下进行泡菜制作。对萝卜泡菜样品进行捣碎、研磨、提取、衍生等处理后，采用高效液相色谱法测定生物胺含量。结果表明，随着发酵时间的增加，萝卜泡菜中总生物胺含量先增加再缓慢减少。其中，在第11天时，含量最高(281.28 mg/kg)。在相同发酵时间下，腐胺的含量最高。当发酵温度为20℃时，泡菜中总生物胺含量最高(105.58 mg/kg),25℃时总生物胺含量最低(81.32 mg/kg)。随着盐浓度的增加，生物胺含量逐渐降低。此外，发酵7 d的泡菜感官品质最好。通过研究，可为不同发酵条件下泡菜中生物胺变化规律的研究以及品质调控提供参考。

关键词(KeyWords)： 萝卜泡菜;生物胺;发酵时间;发酵温度;盐浓度

Abstract:

Keywords:

基金项目(Foundation): 固态发酵资源利用四川省重点实验室2020年度开放基金项目(2020GTJ007);; 川菜发展研究中心2021年度科研项目(CC21Z12);; 宜宾学院2021年校级科研项目(2021PY06)

作者(Author): 陈露,马良,谭红霞,朱文优,曾鹏,尹礼国

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