期刊论文

Spatial Differences in Flavor and Microorganisms of Fermented Chopped Peppersin Large Ceramic Jars

中文

中国食品学报

1009-7848

2024

24

1

278-290

10.16429/j.1009-7848.2024.01.028

:湖南特色发酵蔬菜加工关键技术 2020NK2027:标准化研究与示范项目

本校为第一机构

以大型陶瓷坛发酵的剁辣椒为研究对象,采用高效液相色谱法测定其有机酸,并借助顶空固相微萃取-气质联用技术和高通量测序技术研究剁辣椒在陶瓷坛上、中、下3个空间层次挥发性物质和微生物的差异性。结果表明:各空间层次的有机酸、挥发...展开更多 以大型陶瓷坛发酵的剁辣椒为研究对象,采用高效液相色谱法测定其有机酸,并借助顶空固相微萃取-气质联用技术和高通量测序技术研究剁辣椒在陶瓷坛上、中、下3个空间层次挥发性物质和微生物的差异性。结果表明:各空间层次的有机酸、挥发性物质含量和微生物组成均差异显著(P下层>中层,克雷伯菌属(Klebsiella)、肠杆菌属(Enterobacter)、四联球菌属(Tetra...

The fermented chopped pepper in a large ceramic jar was selected as the research object,its organic acids were determined by high performance liquid chromatography,and the differences of volatile substances and microorganisms at the next three different spatial levels w...MORE The fermented chopped pepper in a large ceramic jar was selected as the research object,its organic acids were determined by high performance liquid chromatography,and the differences of volatile substances and microorganisms at the next three different spatial levels were analyzed by headspace solid-phase microextractio...