Comparison of volatiles produced from turnips of inoculated and natural fermentation
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摘要: 对大头菜分别进行接种发酵和自然发酵,运用同时蒸馏萃取和气相色谱-质谱联用技术对发酵大头菜挥发性成分进行分析。接种发酵和自然发酵大头菜中挥发性成分有酯类、醇类、酸类、腈类、酮类、醛类、硫化物、杂环化合物等,其中酯类比例最高。2种发酵的大头菜中共检测出挥发性成分48种,接种发酵和自然发酵大头菜中分别检测出47、35种挥发性成分,其中相同的成分有34种。与自然发酵相比,接种发酵产生的挥发性物质种类更多。
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关键词:
- 接种发酵 /
- 自然发酵 /
- 大头菜 /
- 同时蒸馏萃取(SDE) /
- 气相色谱-质谱（GC-MS） /
- 挥发性成分
Abstract: The turnips were exerted inoculated fermentation and natural fermentation respectively,and its volatiles were analyzed by using simultaneous distillation-extraction(SDE) and gas chromatography-mass spectrometry(GC-MS). Volatiles in turnips of the inoculated fermentation and natural fermentation include esters which take the highest percentage,alcohols,acids,nitriles,aldehydes,ketones,sulfide,heterocyclic compounds,etc. 48 kinds of volatiles in the two types of fermentation turnips were identified,there were 47,35 kinds of volatiles in the turnip of inoculated fermentation and natural fermentation respectively, 34 species among them were found in the two different turnips. Compared with natural fermentation,more volatiles were identified in turnips of inoculated fermentation.
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