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·1400· 精细化工 FINE CHEMICALS 第 36 卷

3 结论 Analysis of organic acids in pickled radish by reverse phase high
performance liquid chromatography[J]. Science and Technology of
采用高效液相色谱法对 4 种酸菜中游离氨基 Food Industry (食品工业科技), 2014, 35(13): 283-287.
[8] Zhou Xiangling (周相玲), Hu Ansheng (胡安胜), Wang Bin (王彬),
酸、有机酸、核苷酸的含量及呈味特性进行分析，
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结果表明，4 个样品中呈鲜味的门冬氨酸在 17 种氨
by inoculated fermentation and natural fermentation[J]. China
基酸中含量最高，分别占总游离氨基酸含量的 Brewing (中国酿造), 2011, (1): 159-160.
47.67%、53.21%、50.86%和 46.00%；其次为呈苦味 [9] Tomita S, Nakamura T, Okada S. NMR- and GC/MS-based
的精氨酸，样品 1、3 和 4 中的精氨酸含量无显著性 metabolomic characterization of sunki, an unsalted fermented pickle
of turnip leaves[J]. Food Chemistry, 2018, 258: 25-34.
差异，均超过 0.25 mg/g；4 种酸菜样品中呈甜味的
[10] Xiong Tao, Li Junbo, Liang Fan, et al. Effects of salt concentration
丙氨酸含量也较高，均超过 0.11 mg/g。样品 1、3 on Chinese sauerkraut fermentation[J]. LWT-Food Science and
和 4 3 个样品中乳酸在 13 种有机酸中含量均为最 Technology, 2016, 69: 169-174.
高，分别占总有机酸含量的 41.69%、30.96%和 [11] Xiong T, Li X, Guan Q Q, et al. Starter culture fermentation of
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38.76%，其中样品 4 中的乳酸含量在 4 个样品中最
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高，为 6.2508 mg/g，其次为乙酸和草酸；样品 2 中 [12] Zhao D Y, Ding X L. Studies on the low-salt Chinese potherb
有机酸含量排名前三位的分别为草酸、乳酸和乙酸， mustard (Brassica juncea, Coss.) pickle. I-The effect of a
分别占总有机酸含量的 37.88%、35.30%、10.08%。 homofermentative L(+)-lactic acid producer Bacillus coagulans on
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和 0.0516 mg/g。4 种酸菜样品中 TAV 值均大于 1 的
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approach[J]. Journal of Agricultural and Food Chemistry, 2016, 64:
滋味贡献较大。在酸菜工业化过程中，可以重点考
2415-2422.
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diversity during natural fermentation of suan-cai, a traditional food
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