陈露,杨阳,张超,王玉霞,黄嘉诚,尹礼国

• 1:宜宾学院农林与食品工程学部
• 2:固态发酵资源利用四川省重点实验室

摘要(Abstract)：

采用传统自然发酵泡菜制作工艺，通过添加不同浓度的绿茶茶多酚或红茶茶多酚进行泡菜发酵，对泡菜亚硝酸盐、pH、色泽、香味、口感、硬度等指标和感官品质进行检测和分析。结果表明，与未添加茶多酚的对照组相比，添加茶多酚之后，泡菜中亚硝酸盐含量降低，当绿茶或红茶茶多酚添加量为0.002%时，两种茶多酚对亚硝酸盐的抑制率均达到最大值，分别为93.37%和80.16%。在相同发酵时间下，绿茶茶多酚能引起泡菜pH值显著降低，而当红茶茶多酚浓度≥0.004%时，才能引起泡菜pH值的显著降低。当茶多酚添加量为0.004%、发酵时间为7 d时，泡菜的感官品质和质构最佳，泡菜香味浓郁，酸味和咸味适宜，硬度适中，随着发酵时间继续增加，泡菜的硬度逐渐降低，酸味越发明显。该研究可为泡菜的安全性和品质调控提供参考。

关键词(KeyWords)： 萝卜泡菜;茶多酚;亚硝酸盐;感官品质

Abstract:

Keywords:

基金项目(Foundation): 川菜发展研究中心2021年度科研项目(CC21Z12)

作者(Author): 陈露,杨阳,张超,王玉霞,黄嘉诚,尹礼国

参考文献(References)：

• [1]陈露，尹礼国，朱文优，等.泡菜中生物胺污染及控制方法研究进展[J].食品与发酵工业，2022,48(11):303-309,323.
• [2]XIANG W L,ZHANG N D,LU Y,et al.Effect of Weissella cibaria co-inoculation on the quality of Sichuan pickle fermented by Lactobacillus plantarum[J].LWT-Food Science and Technology,2020,121:108975-108981.
• [3]张楠笛，祝林，许琴，等.食窦魏斯氏菌协同植物乳杆菌改善四川泡菜风味[J].食品科学，2020,41(14):102-108.
• [4]CHEN A J,LUO W,PENG Y T,et al.Quality and microbial flora changes of radish paocai during multiple fermentation rounds[J].Food Control,2019,106:106733-106745.
• [5]PARK Y K,LEE J H,MAH J H.Occurrence and reduction of biogenic amines in kimchi and Korean fermented seafood products[J].Foods,2019,8(11):547-551.
• [6]RAO Y,QIAN Y,TAO Y F,et al.Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles[J].Food Control,2020,113:107174-107183.
• [7]SANLIER N,GOKCEN B B,SEZGIN A C.Health benefits of fermented foods[J].Critical Reviews in Food Science and Nutrition,2019,59(3):506-527.
• [8]KIM S Y,KIM H E,KIM Y S.The potentials of Bacillus licheniformis strains for inhibition of B.cereus growth and reduction of biogenic amines in cheonggukjang (Korean fermented unsalted soybean paste)[J].Food Control,2017,79:87-93.
• [9]王晓婧.多酚提取物与维生素C对泡菜发酵的影响[J].中国调味品，2019,44(10):105-107,111.
• [10]LUCA S V,MACOVEI I,BUJOR A,et al.Bioactivity of dietary polyphenols:the role of metabolites[J].Critical Reviews in Food Science and Nutrition,2020,60(4):626-659.
• [11]TANG G Y,MENG X,GAN R Y,et al.Health functions and related molecular mechanisms of tea components:an update review[J].International Journal of Molecular Sciences,2019,20(24):6196-6237.
• [12]ZHANG Z H,QIU C,LI X J,et al.Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols[J].Trends in Food Science and Technology,2021,116:492-500.
• [13]BAG S,MONDAL A,MAJUMDER A,et al.Tea and its phytochemicals:hidden health benefits & modulation of signaling cascade by phytochemicals[J].Food Chemistry,2022,371:131098-131110.
• [14]HE H F,WEI K,YIN J F,et al.Insight into tea flavonoids:composition and chemistry[J].Food Reviews International,2021,37(8):812-823.
• [15]MA Y B,ZHANG J X,ZHOU X Q,et al.Effect of tea polyphenols on flavour,healthcare components,physicochemical properties,and mechanisms of collagen synthesis in growing grass carp (Ctenopharyngodon idella) muscle[J].Aquaculture,2021,534:736237-736246.
• [16]WANG R F,HU X Y,AGYEKUMWAA A K,et al.Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets[J].LWT-Food Science and Technology,2021,137:110452-110461.
• [17]GAO M R,XU Q D,ZENG W C.Effect of tea polyphenols on the tenderness of yak meat[J].Journal of Food Processing and Preservation,2020,44(5):14433.
• [18]ZHAO L,ZHOU T,YAN F F,et al.Synergistic inhibitory effects of procyanidin B2 and catechin on acrylamide in food matrix[J].Food Chemistry,2019,296:94-99.
• [19]ROMERO M L M,VON STASZEWSKI M,MARTINEZ M J.The effect of green tea polyphenols addition on the physicochemical,microbiological and bioactive characteristics of yogurt[J].British Food Journal,2021,123(7):2380-2397.
• [20]TENG J,HU X Q,TAO N P,et al.Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food[J].Frontiers of Agricultural Science and Engineering,2018,5(3):321-329.
• [21]陈露，尹礼国，张超，等.茶多酚在发酵食品中的应用研究进展[J].食品与发酵工业，2023,49(2):339-346.
• [22]LI F F,ZHAO H T,XU R R,et al.Simultaneous optimization of the acidified water extraction for total anthocyanin content,total phenolic content,and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L.) using response surface methodology[J].Food Science and Nutrition,2019,7(9):2968-2976.
• [23]LUIS P,FILIPA C,JOAO F M.Nitrite-free implications on consumer acceptance and the behavior of pathogens in cured pork loins[J].Foods,2022,11(6):796-809.
• [24]朴永革，张贾宝，崔成哲，等.烟草非挥发性有机酸、pH测定及其相关性分析[J].食品与机械，2022,38(2):32-39.
• [25]DIMIDI E,COX S R,ROSSI M,et al.Fermented foods:definitions and characteristics,impact on the gut microbiota and effects on gastrointestinal health and disease[J].Nutrients,2019,11(8):1806-1831.
• [26]REZAC S,KOK C R,HEERMANN M,et al.Fermented foods as a dietary source of live organisms[J].Frontiers in Microbiology,2018,9:1785-1803.
• [27]WU Q,ZHOU J.The application of polyphenols in food preservation[J].Advances in Food and Nutrition Research,2021,98:35-99.
• [28]SONG H S,WHON T W,KIM J,et al.Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation[J].Food Chemistry,2020,318:126481-126490.
• [29]史巧，刘毕琴，汤回花，等.发酵蔬菜菌种应用及菌群调控研究进展[J].食品与发酵工业，2021,47(5):273-281.
• [30]迟雪梅，张庆芳，迟乃玉，等.发酵蔬菜安全性的研究进展[J].中国酿造，2018,37(8):5-8.
• [31]YANG X Z,HU W Z,XIU Z L,et al.Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations[J].Food Research International,2020,130:108926-108937.
• [32]GUAN Q Q,ZHENG W D,HUANG T,et al.Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables[J].Food Research International,2020,128:108755-108766.
• [33]汪冬冬，唐垚，伍亚龙，等.泡菜细菌多样性和风味成分研究进展[J].食品与发酵工业，2021,47(21):296-302.
• [34]麦馨允，刁云春，黄江奇，等.不同发酵方式对木瓜泡菜品质的影响[J].食品研究与开发，2020,41(14):117-123.
• [35]汪莉莎，陈光静，郑炯，等.大叶麻竹笋腌制过程中品质变化规律[J].食品与发酵工业，2013,39(10):73-77.
• [36]龚川杰，胡容，吕远平，等.竹笋壳提取物对膜璞毕赤酵母及其生物膜的抑制作用[J].中国调味品，2021,46(11):27-30.
• [37]ZHANG F,TANG Y,REN Y,et al.Microbial composition of spoiled industrial-scale Sichuan paocai and characteristics of the microorganisms responsible for paocai spoilage[J].International Journal of Food Microbiology,2018,275:32-38.
• [38]曾竟蓝，马胤鹏，秦丹，等.柑橘酒发酵过程中总黄酮、柠檬苦素和诺米林含量变化[J].中国酿造，2019,38(4):80-83.