袁海彬,董平,唐万婷,王天杨,易宇文,邓静,吴华昌

• 1:成都大学食品与生物工程学院
• 2:四川旅游学院烹饪科学四川省高等学校重点实验室

摘要(Abstract)：

文章采用传统工艺制作凉山彝族芫根酸菜，通过GC-MS、HPLC、高通量测序和Spearman相关性分析研究了芫根酸菜发酵过程中挥发性有机物、理化性质和微生物群落的变化特征。结果表明，酸菜中主要的有机酸为苹果酸、乳酸和丁二酸；酸菜叶的质构特性整体大致呈下降趋势；采用GC-MS技术从6个发酵时间下共鉴定出100种挥发性风味物质，包括醇类13种、酯类21种、酮类8种、醛类14种、酸类6种、烃类12种和其他类26种。16S rRNA高通量测序结果表明，厚壁菌门和变形菌门为酸菜中的优势菌门，而魏斯氏菌属、乳杆菌属、假单胞菌属、不动杆菌属、明串珠菌属和莱略特氏菌属为酸菜中的优势菌属。发酵过程中细菌多样性水平呈先上升后下降的趋势。相关性分析结果表明挥发性风味物质主要分为两部分，发酵前期和后期与中期呈相反相关性变化，这些差异可能是形成酸菜最终风味的关键因素。

关键词(KeyWords)： 芫根;挥发性风味物质;发酵过程;微生物群落

Abstract:

Keywords:

基金项目(Foundation): 四川省自然科学基金项目(2024NSFSC0360);; 四川省科技厅项目(2023ZHCG0078);; 四川旅游学院校级科研项目(19SCTUZZ07)

作者(Author): 袁海彬,董平,唐万婷,王天杨,易宇文,邓静,吴华昌

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