几种市售酸菜品质的对比分析研究

Comparison and analysis of the quality of several commercially available sauerkraut

中文关键词:  酸菜  感官品质  L-乳酸  亚硝酸盐  氨基酸

英文关键词:sauerkraut  sensory quality  L-lactic acid  nitrite  amino acid

中文摘要:

      目的 本文主要以哈尔滨市场销售的主要品牌酸菜为研究对象, 对市场销售的酸菜进行对比分析研究, 为其质量评价提供理论依据。方法 样品感官分析采用食品专业人员根据感官品质评价指标体系对酸菜打分; L-乳酸含量采用生物传感分析仪测定; Vc和亚硝酸盐的含量采用紫外分析法; 氨基酸的测量用氨基酸自动分析仪。结果 在随机选取的市售酸菜中, 中泰酸菜的感官品质评价得分为7.6分, L-乳酸含量比慈丰酸菜和翠花酸菜高3.15倍; 比北大荒酸菜高出近1倍, Vc含量比慈丰酸菜和翠花酸菜高1.45倍, 较北大荒稍低, 亚硝酸盐含量小于市场销售的慈丰酸菜和翠花酸菜近1倍。结论 与市售的酸菜相比, 中泰酸菜无论是在感官品质、营养品质还是亚硝酸盐含量方面都优于市售的酸菜。

英文摘要:

      Objective To comparative analysis of the market sauerkraut and to provide a theoretical basis for quality for Harbin market sales major brands of sauerkraut. Methods samples of sensory analysis was studied by using food professionals according to sensory quality evaluation index system of pickled cabbage scoring; L-lactic acid content was detected by using a bio sensing analyzer; Vc and nitrite content and amino acid by using UV analysis method and the automatic amino acid analyzer, respectively. Results In the random selection of commercially available pickled cabbage, Zhongtai sauerkraut sensory evaluation score was 7.6 points, compared with Cifeng sauerkraut L-lactic acid content more than 3.15 times, than the great northern wilderness sauerkraut nearly 1 times; comparing with Cifeng and Cuihua sauerkraut, Vc content was more than 1.45 times, compared with the great northern wilderness slightly lower, the nitrite content was less than the market sales of Cifeng and Cuihua sauerkraut nearly 1 times. Conclusion compared with commercially available pickled cabbage, Zhongtai sauerkraut are superior to that of commercially available pickled cabbage no matter in sensory quality, nutrient quality and nitrite content.