蒸馏萃取-气相色谱-质谱联用对不同腌制工艺大头菜挥发性风味物质的分析

采用同时蒸馏萃取-气相色谱-质谱联用(SDE-GC-MS)对不同加工工艺大头菜和原料的挥发性风味物质进行分析。从大头菜原料、新工艺大头菜、传统腌制大头菜、脱盐大头菜4个样品中共检验出90种挥发性香气物质，其中从新工艺大头菜、传统腌制大头菜和脱盐大头菜中分别检测出68、56和28种挥发性香气物质；大头菜腌制可产生大量挥发性风味成分，且新工艺大头菜挥发性香气成分种类高于传统大头菜和脱盐大头菜，脱盐导致大头菜香气成分大量损失。

Effect of Pickling Process on Volatile Flavor compounds in Pickled Mustard Root as Analyzed by SDE/GC-MS

Simultaneous distillation extraction (SDE) followed by GC-MS was used to investigate the volatile flavor composition of pickled mustard root samples from different processing methods. A total of 90 volatile compounds were identified in 4 samples, including raw mustard root, traditional pickled mustard root and its desalted counterpart and mustard root pickled by a novel process, of which 68, 56 and 28 were present in novel pickled mustard root as well as traditional pickled mustard root and its desalted counterpart, respectively. Overall, pickling process results in the formation of many new volatiles. However, more are formed by the new process compared with the other two. Meanwhile, desalting process may result in a substantial loss of volatile compounds.