人工接种泡菜与自然发酵泡菜风味物质的对比分析

摘要

利用高效液相色谱法、氨基酸自动分析仪及气相色谱方法,对人工接种和自然发酵泡菜中的有机酸、氨基酸和挥发性风味物质进行了对比分析.%Contents of organic acids, amino acids, and volatile flavours of inoculated fermentation and natural fermentation pickles were analyzed with auto-analysis instrument of amino acid, HPLC and GC-MS.