为探究不同品种芥菜发酵后品质和挥发性物质的差异，本研究通过分析不同品种新鲜芥菜的总糖含量选取12个芥菜品种进行发酵，对发酵后的芥菜进行感官分析、微生物、pH值、总酸、有机酸、亚硝酸盐、抗氧化能力、生物胺和挥发性风味物质的分析。结果表明，发酵竹冲芥菜各项理化指标均优于其它发酵芥菜，其中，感官评价为87.0分，菌落总数和乳酸菌数分别为1.18×107 CFU/g和1.01×107 CFU/g，pH值4.80，总酸1.73 g/kg，亚硝酸盐含量11.82 mg/kg，DPPH自由基清除率84.60%，有机酸含量1543.69 mg/100g，生物胺含量30.03 mg/kg，其各项理化指标均位于试验品种前列。此外，发酵竹冲芥菜中共检出40类挥发性化合物，总含量达21.0 μg/g，优于平均水平。本研究为芥菜发酵品种的选择提供理论基础。
In order to explore the difference in quality and volatile substances of different fermented mustards, 12 mustard varieties were selected to ferment by analyzing total sugar content of different fresh mustards in this study. The sensory analysis, microbe, pH, total acids, organic acids, nitrites, antioxidant capacity, biogenic amines, and volatile flavor substances of these fermented mustards were measured. Results indicated that all the physical and chemical indexes of fermented Zhuchong mustard were better than other fermented mustards. The sensory analysis of fermented Zhuchong mustard was 87.0 point, and its total colony and lactic acid bacteria numbers were 1.18×107 CFU/g and 1.01×107 CFU/g, respectively. Moreover, the pH value, total acid, nitrite content, DPPH free radical scavenging rate, organic acid content, and biogenic amine concentration of Zhuchong mustard fermentation sample were 4.80, 1.73 g/kg, 11.82 mg/kg, 84.60 %, 1543.69 mg/100g, and 30.03 mg/kg, respectively, which were better than other fermented mustards. In addition, a total of 40 volatile compounds were detected in fermented Zhuchong mustard with a total content of 21.0 μg/g, which exceeded the average level of tested varieties. The results of this study provided a theoretical basis for the selection of fermented mustard variety.