目前关于四川冬菜的整体研究水平较低，没有形成较为系统的理论体系，这是制约其工业化发展的主要因素之一。通过对四川冬菜腌制过程中的品质和外观指标进行监测，以掌握其品相变化规律。参照国家标准方法分别对亚硝酸盐、粗蛋白和氨基酸含量进行分析，发现腌制30个月后亚硝酸盐含量降低了97%以上，最终仅为1~2 mg/kg干基；粗蛋白和氨基酸含量分别降低了78%和81%，但必需氨基酸比例由23%提高到34%。采用色差仪对冬菜不同部位颜色变化进行分析，发现三个部位的L*值和b*值都呈现下降趋势，a*值呈现上升趋势，且腌制后期各部位颜色基本趋于一致。采用扫描电子显微镜对微观形貌进行观察，发现冬菜组织结构由清晰逐渐变得模糊，由完好逐渐变为破损。综合来看，四川冬菜腌制32个月品相趋于稳定，继续延长腌制时间对其影响不大。

Currently, the low number of studies and the lack of a systematic theoretical system on Sichuan dongcai have become the main factors restricting its industrial development. In order to understand variation in the quality and appearance of the Sichuan dongcai, indicators of quality and appearance were monitored during the salting process. Nitrite, crude protein, and amino acid content were determined according to national standard methods. The nitrite content reduced by more than 97% to only 1~2 mg/kg dry matter; crude protein and amino acid content was reduced by 78% and 81%, respectively, whereas the proportion of the essential amino acids increased from 23% to 34%. Color changes in different portions of the Sichuan dongcai were determined by using a colorimeter. It was found that the L* and b* values decreased while a* value increased in three portions of the Sichuan dongcai, respectively. Colors in different parts were similar in the post-salting period. Micro-morphology was observed by scanning electron microscopy. The structure of the sample tissue gradually blurred and was damaged. In conclusion, it was observed that the quality and appearance of the Sichuan dongcai was maintained in a stable state after 32 months of salting, and extending the salting time has little effect on it.

四川省科技支撑计划项目(2013GZX0160)