Pederson C S, Mattick L R, Lee F A, Butts R M
New York State Agricultural Experiment Station, Cornell University, Geneva, New York.
Appl Microbiol. 1964 Nov;12(6):513-6. doi: 10.1128/am.12.6.513-516.1964.
Analyses of various lipid fractions of sections of cucumbers and of good and bloated dill pickles showed that marked changes occur in all lipid fractions during fermentation. The most striking difference noted was the decrease in the phospholipid fraction. A nearly fourfold increase in free fatty acid, as well as a marked increase in the neutral fat fatty acids and unsaponifiables, occurred. Gas chromatographic analyses of the methyl esters of fatty acids from the various lipid fractions yielded further interesting data. From the analyses, 41 esters were identified; however, 16 of the esters accounted for at least 95% of the acids. Among the marked changes were the increases in linoleic and linolenic acids in good pickles, in contrast to the increase in oleic acid in the bloated pickles. The presence of tridecenoic acid in cucumbers, and its absence in pickles; and the absence of caproic, caprylic, and capric acids in cucumbers, and its presence in pickles, were interesting. The data demonstrated that the lipid alterations that occur during fermentation of cucumbers are analogous to those previously reported for the sauerkraut fermentation.
对黄瓜切片以及优质和膨胀的莳萝泡菜的各种脂质成分进行分析后发现，发酵过程中所有脂质成分都发生了显著变化。最显著的差异是磷脂成分的减少。游离脂肪酸增加了近四倍，中性脂肪脂肪酸和不可皂化物也显著增加。对各种脂质成分的脂肪酸甲酯进行气相色谱分析得出了更多有趣的数据。通过分析，鉴定出了41种酯；然而，其中16种酯至少占酸总量的95%。显著的变化包括优质泡菜中亚油酸和亚麻酸的增加，与之形成对比的是膨胀泡菜中油酸的增加。黄瓜中存在十三碳烯酸，而泡菜中没有；黄瓜中不存在己酸、辛酸和癸酸，而泡菜中存在，这些都很有趣。数据表明，黄瓜发酵过程中发生的脂质变化与之前报道的酸菜发酵中的脂质变化类似。
