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Article(id=1153433635333070891, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241231006, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1735574400000, receivedDateStr=2024-12-31, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752929608423, onlineDateStr=2025-07-19, pubDate=1742832000000, pubDateStr=2025-03-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752929608423, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752929608423, creator=13701087609, updateTime=1752929608423, updator=13701087609, issue=Issue{id=1153433633999282214, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='6', pageStart='1', pageEnd='322', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752929608105, creator=13701087609, updateTime=1758086445549, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1175062977960096080, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1175062977960096081, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=316, endPage=322, ext={EN=ArticleExt(id=1153433635739918382, articleId=1153433635333070891, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Correlation analysis between taste quality and physicochemical indexes of 22 kinds of preserved mustards on the market, columnId=1151895321388347923, journalTitle=Journal of Food Safety & Quality, columnName=Food Analysis and Detection, runingTitle=null, highlight=null, articleAbstract=

Objective To compare the taste characteristics, physical and chemical indicators of preserved mustards samples in market, and statistically analyze the correlation between taste quality and physical and chemical indicators. Methods The 22 samples of preserved mustards from Zhejiang, Sichuan and Hunan were collected, and the taste characteristics of preserved mustards were analyzed by artificial sensory evaluation and electronic tongue, the physical and chemical indicators such as moisture content, total acid, amino acid nitrogen, trichloroacetic acid (TCA) soluble peptides, nitrite, and reducing sugar content were analyzed. Results The saltiness and umami of preserved mustards were prominent, and the acidity intensity of different preserved mustards varied greatly. Umami was significantly negatively correlated with sourness and saltiness (P<0.01), and significantly negatively correlated with bitter aftertaste (P<0.05). Water content had a great influence on the taste quality of preserved mustards, and was significantly positively correlated with the taste (P<0.05). The salt content was significantly negatively correlated with the total acid content (P<0.01). Conclusion The taste characteristics and physical and chemical indexes of different preserved mustards samples are very different, and some preserved mustards have high salt content, so it is necessary to establish quality standards; the taste quality and physical and chemical indexes of preserved mustards from different origins does not show obvious regional characteristics; there is a negative correlation between the indexes of carbohydrate fermentation products and protein fermentation products in preserved mustards.

, correspAuthors=Yan-Ju XIANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Qiu-Song YUAN, Yu ZHANG, Xiang-Jin FU, Yan-Ju XIANG), CN=ArticleExt(id=1153433661182567193, articleId=1153433635333070891, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=市售22种梅干菜滋味品质与理化指标相关性分析, columnId=1151895321958773274, journalTitle=食品安全质量检测学报, columnName=食品分析与检测, runingTitle=null, highlight=null, articleAbstract=

目的 比较市售梅干菜样品的呈味特性、理化指标, 统计分析梅干菜样品滋味品质与理化指标相关性。方法 收集了产自浙江、四川和湖南的22个梅干菜样品, 采用人工感官评价、电子舌对梅干菜的呈味特征进行了分析, 采用国标方法分析了水分含量、总酸、氨基酸态氮、三氯乙酸(trichloroacetic acid, TCA)-可溶性肽、亚硝酸盐、还原糖含量等理化指标。结果 梅干菜的咸味、鲜味突出, 不同梅干菜的酸味强度差异很大。鲜味与酸味、咸味极显著(P<0.01)负相关, 与苦味回味显著(P<0.05)负相关。水分含量对梅干菜滋味品质影响较大, 与鲜味显著正相关(P<0.05)。盐含量与总酸含量极显著负相关(P<0.01)。结论 不同梅干菜样品的滋味特性、理化指标差异很大, 部分梅干菜盐含量很高, 有必要构建生产规范与品质标准; 不同产地梅干菜滋味品质、理化指标没有呈现出明显的地区特色; 梅干菜中糖类发酵产物指标与蛋白质发酵产物指标存在负相关关系。

, correspAuthors=向延菊, authorNote=null, correspAuthorsNote=
* 向延菊(1970—), 女, 硕士, 副教授, 主要研究方向为农产品贮藏与加工。E-mail:
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袁求松(1979—), 男, 硕士研究生, 主要研究方向为农产品贮藏与加工。E-mail:

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袁求松(1979—), 男, 硕士研究生, 主要研究方向为农产品贮藏与加工。E-mail:

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袁求松(1979—), 男, 硕士研究生, 主要研究方向为农产品贮藏与加工。E-mail:

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College of Food Science and Engineering, Tarim University, Alar 843300, China
3. Key Laboratory of Deep Processing Corps of Agricultural Products of Southern Xinjiang, Alar 843300, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1175086907286503497, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, authorId=1175086907097759811, language=CN, stringName=向延菊, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 3, *, address=1.塔里木大学食品科学与工程学院, 阿拉尔 843300
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Key Laboratory of Deep Processing Corps of Agricultural Products of Southern Xinjiang, Alar 843300, China), AuthorCompanyExt(id=1175086906405699625, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, companyId=1175086906367950887, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.南疆特色农产品深加工兵团重点实验室, 阿拉尔 843300)])], figs=[ArticleFig(id=1175086908351856737, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=EN, label=Fig.1, caption=Electronic tongue sensor response value radar chart of preserved mustards, figureFileSmall=mQOsZYkqyB6xoCQ6eQUuYw==, figureFileBig=4Dj8BBWtMTb0LkhlOwmrFA==, tableContent=null), ArticleFig(id=1175086908423159907, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=CN, label=图1, caption=梅干菜电子舌传感器响应值雷达图

注: A. 浙江梅干菜, B. 四川梅干菜, C. 湖南梅干菜。

, figureFileSmall=mQOsZYkqyB6xoCQ6eQUuYw==, figureFileBig=4Dj8BBWtMTb0LkhlOwmrFA==, tableContent=null), ArticleFig(id=1175086908532211813, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=EN, label=Fig.2, caption=Whole Sensory evaluating value of preserved mustards, figureFileSmall=bFn4ndpZTw7+h7AZHrMfqg==, figureFileBig=QUhnTAwTzjnZx5JmVgj8ng==, tableContent=null), ArticleFig(id=1175086908607709287, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=CN, label=图2, caption=梅干菜样品的整体滋味评分

注: 图中不同字母表示有显著差异(P<0.05)。

, figureFileSmall=bFn4ndpZTw7+h7AZHrMfqg==, figureFileBig=QUhnTAwTzjnZx5JmVgj8ng==, tableContent=null), ArticleFig(id=1175086908674818153, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=EN, label=Fig.3, caption=Effects of soaking and steaming on the physical and chemical indexes of preserved mustards, figureFileSmall=7Vn3KerAk/LqlOjLdxCg0w==, figureFileBig=aPPid/KsV9z1CRn097LTWA==, tableContent=null), ArticleFig(id=1175086908750315627, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=CN, label=图3, caption=浸泡蒸制对梅干菜样品理化指标的影响

注: 图中**P<0.01表示差异极显著, *P<0.05表示差异显著, 图4同。

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注: A. 得分图, B. 载荷图。

, figureFileSmall=aYe0AOS18LcNdYIfeuvB1A==, figureFileBig=8i51q144peu4wsss/ZwMYQ==, tableContent=null), ArticleFig(id=1175086909119414388, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=EN, label=Table 1, caption=

Sample information

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编号 省份 主要原料 编号 省份 主要原料
1 浙江省 芥菜、食用盐 12 浙江省 九头芥、食用盐
2 浙江省 芥菜、食用盐 13 四川省 芥菜、食用盐
3 浙江省 芥菜、食用盐 14 四川省 芥菜、食用盐
4 浙江省 芥菜、食用盐 15 四川省 芥菜、食用盐、饮用水
5 浙江省 芥菜、食用盐、饮用水 16 四川省 芥菜、食用盐
6 浙江省 芥菜、食用盐 17 四川省 芥菜、食用盐
7 浙江省 芥菜、食用盐 18 四川省 芥菜、食用盐、饮用水
8 浙江省 芥菜、食用盐 19 四川省 芥菜、食用盐、饮用水
9 浙江省 梅菜、食用盐 20 湖南省 雪里蕻、食用盐、脱氢乙酸钠
10 浙江省 雪里蕻、食盐 21 湖南省 芥菜、食用盐
11 浙江省 雪里蕻、食盐 22 湖南省 芥菜、食用盐
), ArticleFig(id=1175086909224271990, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=CN, label=表1, caption=

样品信息

, figureFileSmall=null, figureFileBig=null, tableContent=
编号 省份 主要原料 编号 省份 主要原料
1 浙江省 芥菜、食用盐 12 浙江省 九头芥、食用盐
2 浙江省 芥菜、食用盐 13 四川省 芥菜、食用盐
3 浙江省 芥菜、食用盐 14 四川省 芥菜、食用盐
4 浙江省 芥菜、食用盐 15 四川省 芥菜、食用盐、饮用水
5 浙江省 芥菜、食用盐、饮用水 16 四川省 芥菜、食用盐
6 浙江省 芥菜、食用盐 17 四川省 芥菜、食用盐
7 浙江省 芥菜、食用盐 18 四川省 芥菜、食用盐、饮用水
8 浙江省 芥菜、食用盐 19 四川省 芥菜、食用盐、饮用水
9 浙江省 梅菜、食用盐 20 湖南省 雪里蕻、食用盐、脱氢乙酸钠
10 浙江省 雪里蕻、食盐 21 湖南省 芥菜、食用盐
11 浙江省 雪里蕻、食盐 22 湖南省 芥菜、食用盐
), ArticleFig(id=1175086909295575160, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=EN, label=Table 2, caption=

Standard of sensory evaluation for preserved mustards

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评价标准 评分
鲜味浓厚, 咸酸味适宜, 无苦涩味 51~60
鲜味明显, 咸酸味适宜, 无苦涩味 41~50
鲜味明显, 过咸或过酸, 有苦涩味 31~40
鲜味一般, 过咸或过酸, 有苦涩味 21~30
鲜味较淡, 过咸或过酸, 苦涩味重 11~20
无鲜味, 咸、酸、苦涩味重 0~10
), ArticleFig(id=1175086909362684026, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433635333070891, language=CN, label=表2, caption=

梅干菜滋味品质评分标准

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评价标准 评分
鲜味浓厚, 咸酸味适宜, 无苦涩味 51~60
鲜味明显, 咸酸味适宜, 无苦涩味 41~50
鲜味明显, 过咸或过酸, 有苦涩味 31~40
鲜味一般, 过咸或过酸, 有苦涩味 21~30
鲜味较淡, 过咸或过酸, 苦涩味重 11~20
无鲜味, 咸、酸、苦涩味重 0~10
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市售22种梅干菜滋味品质与理化指标相关性分析
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袁求松 1 , 张玉 2 , 付湘晋 2 , 向延菊 1, 3, *
食品安全质量检测学报 | 食品分析与检测 2025,16(6): 316-322
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食品安全质量检测学报 | 食品分析与检测 2025, 16(6): 316-322
市售22种梅干菜滋味品质与理化指标相关性分析
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袁求松1 , 张玉2, 付湘晋2, 向延菊1, 3, *
作者信息
  • 1.塔里木大学食品科学与工程学院, 阿拉尔 843300
  • 2.湖南省调味料绿色制造工程技术研究中心, 长沙 410004
  • 3.南疆特色农产品深加工兵团重点实验室, 阿拉尔 843300

    • 袁求松(1979—), 男, 硕士研究生, 主要研究方向为农产品贮藏与加工。E-mail:

通讯作者:

* 向延菊(1970—), 女, 硕士, 副教授, 主要研究方向为农产品贮藏与加工。E-mail:
Correlation analysis between taste quality and physicochemical indexes of 22 kinds of preserved mustards on the market
Qiu-Song YUAN1 , Yu ZHANG2, Xiang-Jin FU2, Yan-Ju XIANG1, 3, *
Affiliations
  • 1. College of Food Science and Engineering, Tarim University, Alar 843300, China
  • 2. Seasonings Green Manufacturing Engineering Technology Research Center of Hunan Province, Changsha 410004, China
  • 3. Key Laboratory of Deep Processing Corps of Agricultural Products of Southern Xinjiang, Alar 843300, China
出版时间: 2025-03-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241231006
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摘要
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目的 比较市售梅干菜样品的呈味特性、理化指标, 统计分析梅干菜样品滋味品质与理化指标相关性。方法 收集了产自浙江、四川和湖南的22个梅干菜样品, 采用人工感官评价、电子舌对梅干菜的呈味特征进行了分析, 采用国标方法分析了水分含量、总酸、氨基酸态氮、三氯乙酸(trichloroacetic acid, TCA)-可溶性肽、亚硝酸盐、还原糖含量等理化指标。结果 梅干菜的咸味、鲜味突出, 不同梅干菜的酸味强度差异很大。鲜味与酸味、咸味极显著(P<0.01)负相关, 与苦味回味显著(P<0.05)负相关。水分含量对梅干菜滋味品质影响较大, 与鲜味显著正相关(P<0.05)。盐含量与总酸含量极显著负相关(P<0.01)。结论 不同梅干菜样品的滋味特性、理化指标差异很大, 部分梅干菜盐含量很高, 有必要构建生产规范与品质标准; 不同产地梅干菜滋味品质、理化指标没有呈现出明显的地区特色; 梅干菜中糖类发酵产物指标与蛋白质发酵产物指标存在负相关关系。

梅干菜  /  滋味品质  /  感官评价  /  电子舌  /  理化指标  /  相关性分析

Objective To compare the taste characteristics, physical and chemical indicators of preserved mustards samples in market, and statistically analyze the correlation between taste quality and physical and chemical indicators. Methods The 22 samples of preserved mustards from Zhejiang, Sichuan and Hunan were collected, and the taste characteristics of preserved mustards were analyzed by artificial sensory evaluation and electronic tongue, the physical and chemical indicators such as moisture content, total acid, amino acid nitrogen, trichloroacetic acid (TCA) soluble peptides, nitrite, and reducing sugar content were analyzed. Results The saltiness and umami of preserved mustards were prominent, and the acidity intensity of different preserved mustards varied greatly. Umami was significantly negatively correlated with sourness and saltiness (P<0.01), and significantly negatively correlated with bitter aftertaste (P<0.05). Water content had a great influence on the taste quality of preserved mustards, and was significantly positively correlated with the taste (P<0.05). The salt content was significantly negatively correlated with the total acid content (P<0.01). Conclusion The taste characteristics and physical and chemical indexes of different preserved mustards samples are very different, and some preserved mustards have high salt content, so it is necessary to establish quality standards; the taste quality and physical and chemical indexes of preserved mustards from different origins does not show obvious regional characteristics; there is a negative correlation between the indexes of carbohydrate fermentation products and protein fermentation products in preserved mustards.

preserved mustards  /  taste characteristics  /  sensory evaluation  /  electronic tongue  /  physical and chemical indicators  /  correlation analysis
袁求松, 张玉, 付湘晋, 向延菊. 市售22种梅干菜滋味品质与理化指标相关性分析. 食品安全质量检测学报, 2025 , 16 (6) : 316 -322 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241231006
Qiu-Song YUAN, Yu ZHANG, Xiang-Jin FU, Yan-Ju XIANG. Correlation analysis between taste quality and physicochemical indexes of 22 kinds of preserved mustards on the market[J]. Journal of Food Safety & Quality, 2025 , 16 (6) : 316 -322 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241231006
正文
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0 引言
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梅干菜是以芥菜为原料经腌制晾晒脱盐等工艺制成的一种传统发酵蔬菜制品, 属于腌制芥菜的一种[1]。我国南方多地有加工食用梅干菜的传统[2], 其中以浙江、四川、湖南的梅干菜比较有名[2-3]。
目前梅干菜发酵还以自然发酵为主, 加盐量、发酵温度、发酵时间等工艺参数没有统一标准, 导致市售梅干菜的品质参差不齐[3]。消费者及相关企业对梅干菜的选择大多依靠经验, 缺乏科学性。目前梅干菜品质的检测还没有国家标准, 地方标准及企业标准也比较简单, 如江西省地方标准(T/JGE 3022—2023《梅干菜》)的描述为“具有梅干菜特有的滋味与气味, 无霉味和其他异味”; 有关理化品质, 主要是规定了重金属、农药残留、亚硝酸盐等食品安全指标, 而对总糖、总酸、游离态氨基酸等指标尚无明确规定[3]。滋味是决定梅干菜品质的重要指标, 更是影响消费者购买行为的关键要素[4]。目前, 关于梅干菜发酵工艺改进[5]、成分分析、发酵菌群分析[6]等方面的研究较多, 但对其滋味品质分析评价方面的研究比较简单。因此, 系统分析梅干菜滋味品质、理化指标具有重要意义。
本研究从市场上收集了产自浙江绍兴、四川广安、湖南岳阳地区的22种梅干菜, 采用感官评价技术和电子舌分析技术等分析了梅干菜滋味特性, 系统分析了梅干菜pH、盐含量、总酸、总还原糖、氨基酸态氮、三氯乙酸(trichloroacetic acid, TCA)-可溶性肽含量、亚硝酸盐含量等理化指标, 并探索了梅干菜滋味品质与这些理化指标之间的相关性, 为梅干菜滋味品质形成机制研究及品质控制提供参考, 有助于推动梅干菜产业发展。
1 材料与方法
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1.1 材料、试剂与仪器
用于分析测试的梅干菜样品为浙江、四川和湖南产地的典型代表性产品, 共收集22个梅干菜样品进行研究(表1)。样品置于4 ℃保存备用。
蔗糖、谷氨酸钠、柠檬酸、氯化钠、单宁酸(作为电子舌测试的参比溶液, 食品级, 河南华瑞生物科技有限公司); 基准氯化钠(纯度≥99.8%)、铬酸钾、氢氧化钠、硝酸、邻苯二甲酸氢钾等其他试剂(分析纯)(上海国药集团化学试剂有限公司)。
FD-1C-80真空冷冻干燥机(上海比朗仪器制造有限公司); INSENT SA402B Plus EX电子舌(日本INSENT公司); LSD-S31A水分测定仪(厦门莱斯德科学仪器有限公司); BluestarB紫外分光光度机(北京莱伯泰科仪器股份有限公司); ME204E/02电子天平(精度0.1 mg)、FE28 pH计[梅特勒-托利多(上海)仪器有限公司]; TG25KR高速冷冻离心机(长沙东旺实验仪器有限公司)。
1.2 实验方法
1.2.1 梅干菜蒸制
称取梅干菜样品, 加20倍去离子水, 浸泡10 min, 沥干, 在1800 W的电磁炉蒸制10 min, 剁碎后放凉备用。
1.2.2 梅干菜电子舌检测
根据曹荣等[7]的方法并进行修改。取适量梅干菜样品, 置于研磨钵中充分捣碎, 再称取30 g捣碎的样品, 按照1:10 (m:V)的比例用50 ℃去离子水进行稀释, 充分搅拌后, 恒温水浴(50 ℃)加热1 h; 冷却后3000 r/min离心10 min, 取上清液用于电子舌分析。采用Insent电子舌系统, 按照预定程序进行检测。每个样品共检测4次, 去除第1次测定的结果, 以后3次结果为准, 利用参比溶液作为对照。
1.2.3 梅干菜滋味感观品质评价
取蒸制梅干菜样品。采用定量描述分析方法对梅干菜整体滋味品质进行评分[2]。按照GB/T 16291.1—2012《感官分析 选拔、培训与管理评价员一般导则》第1部分: 优选评价员的要求, 筛选出20名感官评价员组成感官评价小组。小组成员年龄20~26岁, 是食品科学与工程专业大学生、研究生、博士生, 均多次参与感官评价, 经验丰富。对梅干菜滋味感观品质从鲜味、咸酸味和苦涩味等方面进行评价, 总分60分, 其评分标准见表2。评分小组成员单独评分, 每评价一个样品后, 用温水充分漱口。每评价3个样品后, 休息10 min。随机给样。以所有评价员评分的平均值为样品最后得分。
1.2.4 梅干菜理化指标检测
将梅干菜样品放入真空冷冻干燥机中冷冻干燥48 h, 取出后放入研磨机中磨细, 过60目筛后备用。
水分含量, 称取梅干菜原样品(研磨前)2.000 g左右, 水分测定仪测定。氯化钠含量, 参照GB 5009.44—2016《食品安全国家标准 食品中氯化物的测定》中第三法银量法。pH参照GB 5009.237—2016《食品安全国家标准 食品pH值的测定》。总酸含量, 参照GB 12456—2021中第二法pH计电位滴定法, 结果以乳酸计。氨基酸态氮含量, 参照GB 5009.235—2016中第一法甲醛滴定法。TCA-可溶性肽含量, 参照赵洪雷等[8]的方法。总还原糖含量, 参照刘力绮等[9]的方法, 即3,5-二硝基水杨酸法。亚硝酸盐含量, 参照GB 5009.33—2016中第三法紫外分光光度法。
1.3 数据处理
用Excel 2013、SPSS 27.0对数据进行统计和显著性差异分析, 用Origin 2022软件进行绘图。通过SIMCA 14.0进行主成分分析(principal components analysis, PCA)。
2 结果与分析
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2.1 梅干菜的电子舌分析
通过电子舌分析3个地区的梅干菜样品的酸味、苦味、涩味、鲜味、咸味、涩味回味、苦味回味及鲜味回味8种滋味指标, 结果见图1。平均得分达到10分左右的滋味特征有咸味、鲜味、苦味等, 其中咸味最明显(得分在10~22分之间)。传统梅干菜一般采用高盐腌制法, 湿腌加盐量大多在5%~10%[10], 干燥以后, 盐含量可达30%, 因此梅干菜样品咸度较高。3个地区梅干菜的鲜味得分均在10分左右, 鲜味回味均在4~5分; 浙江、湖南梅干菜的苦味分布集中在10分左右, 四川梅干菜苦味分散在4~10分。
8种滋味特性得分中, 不同梅干菜间的酸味强度差异最大。浙江梅干菜(图1A)酸味得分范围在-30~-5, 四川梅干菜(图1B)酸味得分在-30~-15之间, 湖南梅干菜(图1C)酸味得分在-10左右。梅干菜酸味主要由发酵过程中乳酸菌累积的乳酸、乙酸等有机酸引起[11]。不同地区、不同厂家加工工艺条件如加盐量、发酵时间和温度均有差异, 导致不同梅干菜酸味差异明显。梅干菜的苦味回味、涩味、涩味回味较弱且分布集中, 苦味回味均集中在0分左右, 涩味分布集中在2~4分, 涩味回味集中在0~2分。新鲜芥菜一般具有一定的苦味、涩味, 来自多酚及硫代葡萄糖苷[12]。发酵过程中, 微生物对这些物质有降解作用[13], 导致梅干菜的苦涩味减弱。
2.2 梅干菜滋味感观品质分析
市售22个梅干菜的整体滋味评分如图2所示。由图2可知, 大部分梅干菜滋味整体评分在45分左右, 最高56分, 最低29.5分。少部分市售梅干菜的滋味品质较差。浙江梅干菜(1~12号样品)整体滋味评分分布最分散, 最好的8号样品和最差的3号样品均来自浙江产地。
2.3 梅干菜理化指标分析
采用国标方法分析了梅干菜的水分、总酸、氨基酸态氮、TCA-可溶性肽、总还原糖、亚硝酸盐等理化指标, 结果见图3。
市售22个梅干菜样品, 水分含量分布在10~60 g/100 g, 浸泡蒸制后50~75 g/100 g; pH在3.5~5.4, 浸泡蒸制后4.9~6.0; 总酸含量分布在5~25 g/kg, 浸泡蒸制后4~26 g/kg; TCA-可溶性肽含量分布在3~8 μmoL/100 g, 浸泡蒸制后2.9~7.5 μmoL/100 g; 氨基酸态氮含量分布在0.5~3.7 g/100 g, 浸泡蒸制后0.4~1.0 g/100 g; 盐含量分布在3~42 g/100 g, 浸泡蒸制后3~15 g/100 g; 还原糖含量分布在15~120 mg/g, 浸泡蒸制后5~55 mg/g; 亚硝酸盐含量分布在1~5 mg/kg, 浸泡蒸制后0.3~2.5 mg/kg。浸泡蒸制前后比较, 可以发现, 浸泡蒸制对水分含量、pH、氨基酸态氮含量、盐含量、还原糖含量、亚硝酸盐含量等有较大影响, 但对TCA-可溶性肽含量影响不大。
亚硝酸盐含量是发酵蔬菜重点食品安全风险因子[14-15]。根据GB 2762—2022《食品安全国家标准 食品中污染物限量》规定, 酱腌菜中亚硝酸盐(以NaNO2计)的限量为20 mg/kg‌。此外, NY/T 437—2012《绿色食品酱腌菜》规定, 绿色食品酱腌菜中亚硝酸盐的含量应不超过4 mg/kg。可见, 所有市售梅干菜亚硝酸盐含量符合国家安全标准, 且大部分市售梅干菜亚硝酸盐含量符合绿色食品标准。茹巧美等[3]分析了浙江梅干菜亚硝酸盐含量, 最高为3.60 mg/kg。这些研究都表明梅干菜属于低亚硝酸盐含量腌制蔬菜。
传统梅干菜属于高盐含量食品, 但食盐摄入过量会导致高血压、肾炎等多种疾病[16], 不符合现在减盐饮食的趋势[17-18]。江西省梅干菜团体标准(T/JGE 3022—2023)建议梅干菜盐含量<30%[3]。根据这一标准, 本研究分析的22个梅干菜样品中约1/3超标。
2.4 梅干菜滋味特性与理化指标相关性分析
对市售22种梅干菜的滋味品质(图1、2)与其理化指标(图3)进行相关性分析, 结果见图4。由图4可知, 梅干菜的滋味品质与其理化指标间存在一定相关性。
鲜味与其他滋味, 如酸味、咸味、苦味回味等均极显著(P<0.01)或显著(P<0.05)负相关。此外, 酸味与咸味存在极显著正相关性(P<0.01), 酸味与苦味回味存在显著正相关性(P<0.05)。苦味、苦味回味、涩味、涩味回味、咸味之间相互存在明显正相关关系。
水分含量是发酵蔬菜品质关键理化因子[19]。水分含量对梅干菜滋味品质影响较大。水分含量与鲜味显著正相关(P<0.05), 与苦味、苦味回味、酸味等显著负相关(P<0.05)。水分含量是影响发酵的重要因素, 水分含量低一般不有利于发酵, 芥菜中的苦味物质降解不够[20], 致梅干菜有苦味。此外, 氨基酸态氮含量与涩味回味显著负相关(P<0.05), 氨基酸态氮含量与梅干菜发酵程度正相关, 梅干菜发酵过程中, 累积鲜味物质[21-22], 而涩味类多酚物质逐渐降解[23], 所以氨基酸态氮含量与涩味回味负相关。‌
盐添加量高, 会抑制发酵[24-25], 所以盐含量与总酸极显著负相关(P<0.01)。pH与发酵过程中累积的乳酸、醋酸等有关[26], 这些酸的前体物质主要是糖类[27]; 发酵食品中氨基酸态氮主要来自于蛋白质类物质降解[28]; pH与氨基酸态氮含量负相关, 它们分别来自糖类发酵及蛋白质发酵, 表明梅干菜发酵过程中, 糖类与蛋白质类发酵之间可能存在负相关关系。
2.5 梅干菜滋味特性、理化指标PCA分析
进一步对梅干菜的滋味品质、理化指标数据进行了PCA, 结果见图5。从图5中可以看出, 前2个主成分贡献率达到76%。从PCA分析得分图(图5A)中可以看出, 22个样品没有呈现出明显的分组, 即不同产地梅干菜滋味品质、理化指标没有呈现出明显的地区特色。
从PCA分析载荷图(图5B)可以看出, 苦味、苦味回味、涩味、涩味回味、咸味、酸味等分布在第一主成分负轴方向, 鲜味、水分含量位置挨近, 综合评分与鲜味、鲜味回味挨近, 而与苦味、苦味回味、涩味、涩味回味、咸味、酸味等距离较远。可见鲜味、鲜味回味是梅干菜的积极性滋味特性, 而苦味、苦味回味、涩味、涩味回味、咸味、酸味对梅干菜滋味品质综合评分有负面影响。梅源等[11]通过感官评价获得了类似结果, 认为鲜味明显、微咸, 无酸味、苦味的梅干菜感官评分最高; 咸味重, 有苦味、酸味的梅干菜感官评分较低。
总酸来自梅干菜发酵过程中的糖类代谢途径, 氨基酸态氮来自梅干菜发酵过程中的蛋白质代谢途径, 总酸与氨基酸态氮处于PCA载荷图(图5B)的不同区域, 表明这两条代谢途径对梅干菜滋味品质具有相反的影响。已有报道在腐乳[29]、豆豉[30]的呈味机制研究中发现类似规律。所以, 在梅干菜发酵时, 强化蛋白质降解而控制糖类发酵, 可能有助于提升梅干菜滋味品质。
3 结论
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22个梅干菜样品亚硝酸盐含量均符合国家食品安全标准, 不同产地梅干菜滋味品质、理化指标没有呈现出明显的地区特色。但不同梅干菜样品的酸味强度、水分含量、盐含量、滋味综合评分差异较大, 质量参差不齐, 近1/3的产品的盐含量偏高, 有必要制定相关质量标准。
鲜味、鲜味回味是梅干菜最重要的积极性滋味特性, 而苦味、苦味回味、涩味、涩味回味、咸味、酸味对梅干菜滋味品质综合评分有负面影响。在梅干菜发酵时, 强化蛋白质、多酚降解代谢而控制糖类发酵, 可能有助于提升梅干菜滋味品质。
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241231006
  • 接收时间：2024-12-31
  • 首发时间：2025-07-19
  • 出版时间：2025-03-25
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  • 收稿日期：2024-12-31
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    1.塔里木大学食品科学与工程学院, 阿拉尔 843300
    2.湖南省调味料绿色制造工程技术研究中心, 长沙 410004
    3.南疆特色农产品深加工兵团重点实验室, 阿拉尔 843300

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* 向延菊(1970—), 女, 硕士, 副教授, 主要研究方向为农产品贮藏与加工。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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