Zhang Sijie, Li Congcong, Wu Junling, Peng Simin, Wu Weiguo, Liao Luyan
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Food Chem X. 2023 Jun 10;18:100746. doi: 10.1016/j.fochx.2023.100746. eCollection 2023 Jun 30.
In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that there were abundant kinds of free amino acids (FAAs) in all samples, mainly presenting sweet, umami and bitter taste. Through taste activity value (TAV), His, Glu, and Ala contributed significantly to the taste of the sample. 51 volatile components were identified, of which the relative contents of ketones and alcohols were high. By the relative odor activity value (ROAV) analysis, the main components that had a great impact on the flavor were phenylacetaldehyde, β-Ionone, ethyl palmitate and furanone. Adjusting the appropriate salt concentration for fermentation could improve the comprehensive quality of fermented rape stalks and promote the development and utilization of rape products.
为探究盐浓度对发酵油菜秸秆的影响，采用高效液相色谱法（HPLC）和顶空固相微萃取气相色谱 - 质谱联用法（HS - SPME - GC - MS）对其理化品质和挥发性成分进行了研究。结果表明，所有样品中均含有丰富的游离氨基酸（FAA），主要呈现出甜味、鲜味和苦味。通过味活性值（TAV）分析，组氨酸、谷氨酸和丙氨酸对样品的味道贡献显著。共鉴定出51种挥发性成分，其中酮类和醇类的相对含量较高。通过相对气味活性值（ROAV）分析，对风味有较大影响的主要成分是苯乙醛、β - 紫罗兰酮、棕榈酸乙酯和呋喃酮。调整合适的盐浓度进行发酵可提高发酵油菜秸秆的综合品质，促进油菜产品的开发利用。
