为探究不同品种芥菜发酵后品质和挥发性物质的差异，该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/100 g，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。该研究为芥菜发酵品种的选择提供理论基础。

In order to explore the differences in the quality and volatile substances of different varieties of mustards after fermentation, 12 mustard varieties were selected in this study for fermentation through analyzing total sugar contents of different varieties of fresh mustards. The sensory analysis, microbial analysis, and measurements of pH, total acids, organic acids, nitrites, antioxidant capacity, biogenicamines, and volatile flavor substances of the fermented mustards were performed. Results showed that all the physical and chemical indexes of the fermented Zhuchong mustard were better than those of other fermented mustards. Among which, the fermented Zhuchong mustard had a sensory score of 87.0, total colony of 1.18×107 CFU/g, lactic acid bacteria of 1.01×107 CFU/g, pH of 4.80, total acid content of 1.73 g/kg, nitrite content of 11.82 mg/kg, DPPH radical scavenging rate of 84.60%, organic acid content of 1543.69 mg/100 g, and biogenicamine content of 30.03 mg/kg. All the physico-chemical indices of fermented Zhuchong mustard were ranked frontier 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 the tested varieties). This research provides a theoretical basis for the selection of fermented mustard varieties.

广东省重点领域研发计划资助项目（2020B020220003）；科技创新战略专项资金（高水平农科院建设）-优秀博士项目（R2019YJ-YB3008）；广州市科技计划项目（202102021197）