| Bamboo shoot is the new bud in the plants of Poaceae Bambusoideae,which is always known as "treasure in cold soil" beacause of high-fiber, low-fat, rich nutrition. Dendrocalamus latiflorus is a woody bamboo shoots, wide adaptability, high output, which has been widely development in recent years. But it appeared special odor in salted process, influence with its commercial performance. At the same time, our country is the production and consumption for the bamboo shoots, but the basic research about its quality is not enough. Based on this problem, this paper will be devoted to the quality change of Dendrocalamus latiflorus in salted processing, to provide available methods for the research about volatile organic compounds and odor compoundsTaking Dendrocalamus latiflorus produced in Chongqing as raw materials, adopting the modern instrument analysis of testing technology, it analyzed the process of flax bamboo shoots salted nutritional variation, texture and cellular structure change, and combining the senses of hemp bamboo shoots analysis of volatile organic compounds and stink material research, the main research results are as follows:(1) The Dendrocalamus latiflorus in salted process, as time increases, protein content gradually reduced; Reduce trend:the fermentation of pickled> unfermentation of pickled> natural fermentation; Fresh kind contents of soluble sugar content is the 0.1226%, natural fermentation in the Dendrocalamus latiflorus after the content of soluble sugar shoot down 91.84%; The fermentation of pickled two samples respectively reduced of 85.32%,87.93%; Fermentation salted two products of soluble sugar content decreased 98.12%,98.21%. In salted process, fiber content have been increasing; The longer pickle, Vc loss is bigger.(2) The amino acid in fresh bamboo shoots in total to 16.35 g/100g,17 kinds of amino acids, Aspartic acid content of the content of the highest, at least relative is Cystine. The human body essential amino acid content the percentage of total of amino acids in natural fermentation and salted processed are increased, and freshness and sweet, bitter amino acid increased decline. Pickled process changes of mineral elements for:calcium and potassium content is higher than the fresh bamboo shoots, and phosphorus content, containing zinc and iron content amount is decreased, the loss of the most obvious phosphorus.(3) The Dendrocalamus latiflorus in salted process, after the fermentation of pickled, the content of pectin the two groups of samples, down 61.7%,48.93%; Fermentation of two groups of sexual salted 68.08% 63.8% reduced, respectively. The content of water-soluble pectin rising trend in general, also have appeared briefly drops. Its hardness value has declined. After natural fermented bamboo shoots quality tended to be the fastest. Bamboo shoots dawolong declines in value to a certain stage, but is relatively stable. Judging from microcosmic structure, all through the bamboo shoots, salted cells have happened to the water loss. Not fermentation of two groups of sexual salted, their fiber longer, salted and ferment sex fiber length less than some. Bleaching hot can cause cellular structure enlargement causes rigidity reduced. Without bleaching hot processing bamboo shoots organization fibres were more clean and orderly, cell-to-cell adhesion bigger.(4) Sensory analysis, comprehensive palate best fresh kind, followed by the drift hot salted products of fermentation. Texture, the fermentation of pickled bamboo shoots crisp degrees than salted fermented sex bamboo shoots. After bleaching hot sample group than the color without bleaching hot sample group keep better. In taste, natural fermentation sour and acerbity heaviest, not good quality. In that respect of smell, the Dendrocalamus latiflorus in souse hind indeed has a special odor.(5) After GC-MS analysis, from the fresh bamboo shoot out of the 37 identified compounds representing components of 92.37%; in non-fermentable blanching preserved samples are not out of the 52 identified compounds representing components of 99.95%; in the fermentation of preserved samples without blanching identified 47 compounds, 93.78% of the total composition.(6) In fresh samples, 16 species of flavoring characteristics substance was found by the GC-O test, grass flavor and astringency is fresh bamboo leaves the main flavor, the Dendrocalamus latiflorus has aldehydes and benzaldehyde,which is characteristic of the two kinds of bamboo flavour compounds. In the fermentation of pickled big leaf Dendrocalamus latiflorus found in the sample, the bamboo shoots evident determination of 23 kinds of flavoring characteristics substance, grass flavor and astringency and its smell is bamboo shoots the fermentation of pickled flavor of major. The biggest contribution to stink material basically has four kinds:butyrate, e acid, caproic acid,4-methyl phenol. In fermentation sex big leaf hemp bamboo shoots salted in the sample, evident determination found 19 kinds of material, grass flavor characteristics and its smell smell, zinn acerbity also is big leaf hemp bamboo shoots in the main flavor souse fermented sex. The biggest contribution to stink material basically has 3 kinds:caproic acid, two methyl butyrate, 4-methyl phenol.This research shows that Dendrocalamus latiflorus in salted the machining process, protein, soluble sugar, vitamin C content declined, crude fiber content increased. The fermentation of pickled in texture and sensory aspect is superior to the fermentation sex pickled. By GC-MS-0 measurement stink material basically has four kinds, namely butyrate, e acid, caproic acid, 4-methyl phenol. |
