华容芥菜盐渍液品质分析

打开文本图片集

DOI：10.3969/j.issn.1000-9973.2026.04.026

Quality Analysis of Huarong Mustard Saline Solution

ZENG Yang-ying，ZHAO Ling-yan，DENG Fang-ming （School of Food Science and Technology，Hunan Agricultural University，Changsha 41Ol28，China）

Abstract： In order to understand the nutrition，flavor and safety characteristics of saline solution formed by natural fermentation of Hunan Huarong mustard，in this study，the nutrients，main microorganisms，water quality characteristics，the content of heavy metalsand volatile flavor substances contained in the saline solution are determined. The results show that the mustard saline solution contains a large amount of salt and trace amount of protein and glucosinolate.It contains abundant lactic acid bacteria，Bacillus and yeast，but no coliforms are detected. It is characterized by high content of salt and acid，high content of nitrogen and phosphorus， high content of organic matter and high turbidity. The content of heavy metals such as copper， cadmium，chromium，arsenic，mercury and lead is all within the national limit standard，and it is rich in volatile flavor substances.The characteristics of saline solution of naturally fermented mustard are easily affected by the differences in processing technology and raw materials，resulting in large diffrences in the physicochemical indexes and water quality characteristics of the formed saline solution. The results of this study have provided suffcient data support for the treatment or resource utilization of mustard saline solution.

Key words： mustard; natural fermentation； mustard saline solution； nutrition；water quality characteristics;safety

芥菜（Brassicajuncea）属十字花科芸苔属芥菜种一年生草本植物，是我国的特色蔬菜，具有较强的地域特色，可加工成酸菜、泡菜[、梅干菜等。（剩余13079字）