4种酸菜呈味成分的分析

Analysis of Flavor Components in 4 Kinds of Suancai

摘要:

为对比分析4种酸菜中游离氨基酸、有机酸、核苷酸的含量及呈味特性，采用高效液相色谱仪进行分离鉴定，通过计算味道强度值确定各呈味成分对酸菜滋味的贡献。结果表明：4种酸菜中呈鲜味的门冬氨酸含量最高，占总游离氨基酸含量的46%~53.21%，其次为呈苦味的精氨酸和呈甜味的丙氨酸；酸菜样品1、3和4中的乳酸含量最高，分别占总有机酸含量的41.69%、30.96%和38.76%，其次为乙酸、草酸；样品2中有机酸含量排名前3位的分别为草酸、乳酸和乙酸。样品1中核苷酸含量最高为0.0556 mg/g，其次为样品2为0.0516 mg/g。味道强度值分析发现4种酸菜中门冬氨酸、草酸、甲酸、乳酸、乙酸、柠檬酸、琥珀酸的味道强度值均大于1，对酸菜滋味的贡献较大。

Abstract:

In order to compare and analyze the content and flavor characteristics of free amino acids, organic acids and nucleotides in 4 kinds of Suancai, high performance liquid chromatography (HPLC) was used to separate and identify. The taste active value (TAV) was calculated and used to determine the contribution of each flavor component to the taste of Suancai. The results showed that the content of asparagus amino acid was the highest in four kinds of pickles, accounting for 46%~53.21% of total free amino acid content, followed by bitter arginine and sweet alanine; the lactic acid content in Suancai samples 1, 3 and 4 was the highest, accounting for 41.69%, 30.96% and 38.76% of total organic acid content, followed by acetic acid and oxalic acid; The top three organic acids were oxalic acid, lactic acid and acetic acid in sample 2. The nucleotide content in sample 1 was the highest, 0.0556 mg/g, followed by sample 2 was 0.0516 mg/g. The analysis of TAV showed that the TAV of aspartic acid, oxalic acid, formic acid, lactic acid, acetic acid, citric acid and succinic acid in 4 kinds of pickles were all more than 1, which contributed greatly to the taste of Suancai.