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第 36 卷第 7 期 精 细 化 工 Vol.36, No.7
201 9 年 7 月 FINE CHEMICALS July 2019

香料与香精
4 种酸菜呈味成分的分析

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肖隽霏，张玉玉 ，孙宝国，陈海涛，孙 颖，杨 肖
（北京市食品风味化学重点实验室，食品质量与安全北京实验室，北京工商大学，北京 100048）

摘要：为对比分析了 4 种酸菜中游离氨基酸、有机酸、核苷酸的含量及呈味特性，采用高效液相色谱仪对其进
行分离鉴定，通过计算味道强度值确定了各呈味成分对酸菜滋味的贡献。结果表明：4 种酸菜中呈鲜味的门冬
氨酸含量最高，占总游离氨基酸含量的 46.00%~53.21%，其次为呈苦味的精氨酸和呈甜味的丙氨酸；酸菜样品
1、3 和 4 中的乳酸含量最高，分别占总有机酸含量的 41.69%、30.96%和 38.76%，其次为乙酸、草酸；样品 2
中有机酸含量排名前 3 位的分别为草酸、乳酸和乙酸。样品 1 中核苷酸含量最高为 0.0556 mg/g，其次为样品 2
中核苷酸含量 0.0516 mg/g。味道强度值分析发现，4 种酸菜中门冬氨酸、草酸、甲酸、乳酸、乙酸、柠檬酸、
琥珀酸的味道强度值均大于 1，对酸菜滋味的贡献较大。
关键词：酸菜；游离氨基酸；核苷酸；有机酸；呈味；味道强度值；香料与香精
中图分类号：TS207.3 文献标识码：A 文章编号：1003-5214 (2019) 07-1395-06

Analysis of Flavor Components in 4 Kinds of Suancai

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XIAO Jun-fei, ZHANG Yu-yu , SUN Bao-guo, CHEN Hai-tao, SUN Ying, YANG Xiao
（Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and
Business University, Beijing 100048, China）

Abstract: In order to compare and analyze the content and flavor characteristics of free amino acids,
organic acids and nucleotides in 4 kinds of Suancai, high performance liquid chromatography (HPLC) was
used to separate and identify. Taste active values (TAVs) were calculated and used to determine the
contribution of each flavor component to the taste of Suancai. The results showed that the content of
aspartic acid was the highest in four kinds of pickles, accounting for 46.00%~53.21% of total free amino
acid content, followed by bitter arginine and sweet alanine. The lactic acid content in Suancai samples 1, 3
and 4 was the highest, accounting for 41.69%, 30.96% and 38.76% of total organic acid content, followed
by acetic acid and oxalic acid. The top three organic acids were oxalic acid, lactic acid and acetic acid in
sample 2. The nucleotide content in sample 1 was the highest, 0.0556 mg/g, followed by sample 2 was
0.0516 mg/g. The analysis of TAVs showed that the TAVs of aspartic acid, oxalic acid, formic acid, lactic
acid, acetic acid, citric acid and succinic acid in 4 kinds of pickles were all more than 1, which contributed
greatly to the taste of Suancai.
Key words: Suancai; free amino acids; nucleotide; organic acid; taste characteristics; taste active value;
perfumes and essences

酸菜是中国的传统发酵食品，营养丰富，风味 菜、浙江榨菜、四川泡菜、扬州酱菜、北京酱菜、
独特，深受人们喜爱。中国的历史典籍《诗经》、《礼 河南酸菜、山西酸菜等 [2-4] 。酸菜在自然发酵过程
记》和《说文解字》中提到的“菹”即为酸菜。北 中，乳酸菌起主导作用。乳酸菌利用可溶性物质发
魏的《齐民要术》中记载了 30 多种发酵蔬菜的制作 酵产生大量乳酸、乙酸、氨基酸等风味物质，对于
[1]
[5]
方法 。中国的酸菜品种主要有东北酸菜、涪陵榨 提升食品风味具有重要的作用 。其中，芥菜为原

收稿日期：2018-12-26; 定用日期：2019-02-25; DOI: 10.13550/j.jxhg.20180951
基金项目：“十三五”国家重点研发计划（2018YFD0400601、2016YFD0400705）;国家自然科学基金青年基金项目（31401604）
作者简介：肖隽霏（1994—），女，硕士生，E-mail：543059664@qq.com。联系人：张玉玉（1982—），女，博士，副教授，E-mail：zhangyy2@163.com。