青梅腌制过程中主要成分和有机酸谱变化

通过对青梅腌制过程中盐分、总酸、还原糖等主要成分的检测,以及采用反向高效液相色谱法对腌制过程中青梅果肉与腌制液中主要有机酸的定量分析,了解青梅腌制过程中主要成分和有机酸谱变化规律.结果表明,青梅腌制过程中,盐分不断向青梅组织中渗透,而青梅中水分、糖、酸等成分不断向外渗透,直至动态平衡.在每吨鲜梅一次性加入300 kg食盐进行腌制时,在腌制的第20 d左右盐分、总酸、还原糖在果肉与腌制液中基本趋于平衡,此时果肉w（盐分）为24.42%、w（总酸）为5.18%、w（总还原糖）为5.31%;腌制液中相应参数分别为27.06%,4.91%和4.79%.HPLC分析发现,青梅中的主要有机酸为柠檬酸,其次是苹果酸和草酸,还含少量的酒石酸、乳酸、乙酸和琥珀酸,在腌制过程中各有机酸的含量变化与总酸变化有一定的误差.在腌制过程中,青梅中的主要有机酸种类比较稳定,可以作为后续加工产品的质量控制指纹图谱.

Changes of Dominant Composition and Organic Acid Profile of Prunus mume During Pickling Process

The changes of main components and organic acid profiles of Prunus mume during the pickling process were investigated through the analysis of salt, total acid, and reducing sugar and assay of organic acids in plum pulp and pickling liquid by reverse high performance liquid chromatography （HPLC）. The results showed that the salt penetrated to the fruit tissue continuously, and water, sugar, and acid penetrated to the liquid, which became to a dynamic balance during the pickling process of Prunus mume. When 300 kg salt was added in every tons of fresh plum for pickling, after about 20 days, the contents of salt, total acid, and reducing sugar in the pulp and pickling liquid reached a balance. The contents of salt, total acid, and reducing sugar in fruit pulp were 24.42%, 5.18%, and 5.31%, respectively, while these parameters in pickling liquid were 27.06% , 4.91% and 4.79% , respectively. The HPLC analysis result showed that the main organic acid in Prunus mume was citric acid, followed by malie acid and oxalic acid and a small amount of tartaric acid, lactic acid, acetic acid, and sueeinic acid was also observed. There were some differences between total acids and organic acids in fruit pulp and pickling fluid during the pickling process. The organic acid profiles of fruits and pickling fluids during the pickling process were relatively stable and could be used as the fingerprints of the quality control for the subsequent processing products.