不同产地梅干菜理化指标与挥发性成分差异分析
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DOI：10.3969/j.issn.1000-9973.2026.01.026
中图分类号：TS201.2 文献标志码：A 文章编号：1000-9973（2026）01-0194-10
lalysis of Physicochemical Indexes and Volatile Component Differences of Pickled and Dried Mustards from Different Places of Origin
CHEN Sui-ting，LIU Yuan， ZENG Yang-ying， ZHAO Ling-yan，DENG Fang-ming* （Colege of Food Science and Technology，Hunan Agricultural University，Changsha 41Ol28，China） Abstract： In order to explore the differences in quality and volatile components of pickled and dried mustards from diferent places of origin，with15 kinds of pickled and dried mustards from different places of origin as the research subjects in this study，the volatile components of these pickled and dried mustards are analyzed using electronic nose （E-nose） and headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS），and the differences in their physicochemical indexes and volatile components are compared. The results show that there are significant diferences （ .P<0.05 ） in physicochemical indexes such as moisture content，salt content，pH value，total acid content，amino acid nitrogen content，total sugar content and glucosinolate content in 15 kinds of pickled and dried mustards from different places of origin. All kinds of pickled and dried mustards are sensitive to electronic nose W1W and W2W sensors，indicating that they contain high concentrations of inorganic sulfides and organic sulfides. In terms of volatile components，a total of 75 volatile components are detected. There are differences in the types and content of volatile components in pickled and dried mustards from diferent places of origin. Partial least squares discriminant analysis （PLS-DA） further reveals that there are significant differences in the volatile components of pickled and dried mustards from diffrent places of origin. This study not only reveals the significant differences in quality and volatile components
among pickled and dried mustards from diferent places of origin，but also provides a scientific basis for the standardized processng of pickled and dried mustards and the improvement of future product quality. Key Words： pickled and dried mustard； physicochemical indexes；E-nose;volatile components
梅干菜是一种以叶菜类为主要原料，通过腌制、发酵、晒干等传统工艺制成的发酵蔬菜产品，以其独特的风味和丰富的营养价值深受消费者喜爱。（剩余12212字）
