期刊论文

中文

食品科技

1005-9989

2018

43

10

82-90

10.13684/j.cnki.spkj.2018.10.016

国家特色蔬菜产业技术体系岗位专家项目（CARS-24-E-02）；

本校为第一机构

雪里蕻（Brassica juncea var. multiceps）,俗称辣菜,为芥菜的变种,常腌制后调味加工食用。由于雪里蕻季节性强,一般采用盐渍的办法进行保存。采用理化、微固相萃取结合气质联用的方法,以新鲜原料为对照,测定了不同盐渍时间原料的酸度、盐度、水分、亚硝酸盐及挥发性成分,分析结果表明：不同盐渍时间原料的盐度在3.75%-15.27%之间,酸度在0.026%-0.488%之间,亚硝酸盐含量均较低,水分含量在66%-88%之间;挥发性成分检出差异性较大,最多的检测了65种,最少的12种。除新鲜样外，其余盐渍雪里蕻的共有挥发性物质主要有十六酸甲酯、十六酸乙酯、亚麻酸甲酯、亚麻酸乙酯、13-紫罗酮、乙酸、己酸，新鲜样...

Brassica juncea var. multiceps commonly known as spicy food and mustard, is often pickled and eaten. Because of its high season ality, the method of salt is used to preserve. Based on the physical and chemical, micro SPE extraction method combined with GC-MS, were adopted with fresh raw materials as control, the acidity, salinity, water, nitrite and volatile components in sample were determined at different saliuized time, the analysis results showed that the salinity of the raw materials with different salting times varies from 3.75% to 15.27%, the acidity was between 0.026% and 0.488%, the c...