醋蒜加工过程中有机酸和矿质元素的变化规律研究

Change rules of organic acids and mineral elements in the vinegar garlic processing

中文关键词:  醋蒜  矿质元素  有机酸  气相色谱-串联质谱法  电感耦合等离子体质谱法

英文关键词:vinegar garlic  mineral element  organic acid  gas chromatography-tandem mass spectrometry  inductively coupled plasma mass spectrometry

中文摘要:

      目的 研究醋蒜加工过程中有机酸和矿质元素的变化规律。方法 冷冻干燥样品, 分别使用气相色谱-串联质谱法(gas chromatograph-tandem mass spectrometry, GC-MS/MS)和电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry, ICP-MS)测定醋蒜加工过程中的9种有机酸和12种金属元素, 并对数值进行统计分析。结果 加工过程中, 辛酸、L-酪氨酸的降幅最大, 而乳酸和L-亮氨酸则增幅明显, 且增幅均在12 d左右达到最大; Na、Mg、K 3种常量元素的含量均较高。其中, K的含量最为丰富, 含量变化范围为2518.5~3636.0 mg/kg; Na、Ca元素在泡制过程中呈增长趋势, 在12 d左右达到稳定水平; 而Mg、Mn、Cu的含量在泡制过程中较为稳定, 增长幅度均小于初始值的1.5倍。结论 醋蒜加工过程中有机酸和矿质元素会发生变化, 其中大部分有机酸的含量降低, 而矿质元素主要呈增长趋势, 泡制12 d是品质控制关键点。

英文摘要:

      Objective To investigate the changes of organic acids and mineral elements in the vinegar garlic processing. Methods The 9 organic acids and 12 metal elements in the vinegar garlic processing were freeze-dried and determined by gas chromatograph-tandem mass spectrometry (GC-MS/MS) and inductively coupled plasma mass spectrometry (ICP-MS), and the values were statistical analyzed. Results During the processing, octanoic acid and L-tyrosine decreased the most, while lactic acid and L-leucine increased significantly, and the increase reached the maximum in about 12 d. Three kinds of constant elements (Na, Mg, K) were higher. Among them, the content of K was the most abundant, and the content varied from 2518.5 to 3636.0 mg/kg. The elements of Na and Ca increased in the process of foaming, and reached a stable level around 12 d; while the content of Mg, Mn and Cu was in the bubble. The system was relatively stable, and the growth rate was less than 1.5 times of the initial value. Conclusion The organic acids and mineral elements change during the vinegar garlic processing. The content of most organic acids is reduced, while the mineral elements are mainly growing, and the key points of quality control is the 12 d of brewing.