青梅腌制加工副产物梅卤化学组成及利用技术研究进展

Research Progress on the Chemical Composition and Utilization of Pickling Liquid from Prunus mume

摘要:

本文总结了梅卤的来源、化学成分、生物活性和开发利用进展，对其未来产业化开发模式进行了展望。梅卤是青梅盐渍后产生的汁液，是梅坯生产过程中的副产物，每吨青梅经食盐腌制产生约0.5吨梅卤。梅卤含有大量的水和食盐，还含有从青梅中浸出的有机酸、糖、酚类物质和矿物质等成分，其中主要的有机酸为柠檬酸和苹果酸，主要的酚酸类物质为新绿原酸、绿原酸和隐绿原酸，具有抗氧化和抑菌等生物活性。目前梅卤主要用于腌制类风味食品、调味品和饮料等产品开发，也有探索将其用于功能食品开发。未来可能将逐渐改变青梅腌制方式，将食盐腌制改为蔗糖腌制，并开发青梅汁饮料，不再产生梅卤；传统梅卤在调味品和功能性饮料加工方面具有较好的产业化前景。

Abstract:

The source, chemical components, biological activities, and utilization of pickling liquid from Prunus mume are summarized in this paper, and prospects for the development of future industrialization are also analyzed. Pickling liquid from Prunus mume is a by-product generated from the pickling of Prunus mume with salt. One ton of fresh Prunus mume fruit can produce approximately 0.5 tons of pickling liquid after the pickling process using salt is complete. This liquid contains a large amount of water, salt, and components from Prunus mume, including organic acids, soluble carbohydrates, phenolic compounds, and minerals, and possesses antioxidant activity, antimicrobial activity, and other biological activities. The main organic acids are citric acid and malic acid, while the dominant phenolic compounds are neochlorogenic, chlorogenic, and cryptochlorogenic acids. At present, pickling liquid from Prunus mume has been mainly used in the development of pickled flavored foods, seasoning products, drinks, and functional foods. In the future, the traditional pickling method for Prunus mume will be gradually shifted from pickling with salt to sugar, Prunus mume juice and drinks will be developed, and no more pickling liquid will be produced. Conventional salt pickling liquid from Prunus mume has good industrialization prospects in the production of seasoning products and functional drinks.