Analysis of the Physicochemical Qualities and Volatile Flavor Compounds of the Different Parts of Fermented Ningxia Brassica parachinensis L.
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Abstract:
In order to explore the feasibility of wet fermentation of Ningxia Chinese flowering cabbage, the basal stems, apical stems, leaves and the whole of Ningxia Brassica parachinensis L. were fermented with lactic acid bacteria, respectively. The changing trends of microorganisms, organic acids, nitrite, antioxidant capacity, biogenic amines, and volatile flavor substances before and after fermentation of Ningxia Brassica parachinensis L. were analyzed. The results indicated that the contents of total organic acids for all the fermented samples increased, their nitrite concentration, biogenic amine content and antioxidant capacity all decreased, and both the number of species and the contents of volatile flavor substances in the basal stems, leaves and whole Ningxia Brassica parachinensis L. increased. After fermentation, the nitrite and biogenic amine contents of leaves decreased by 0.30 and 22.78 mg/kg, respectively. and the DPPH free radical scavenging rate and total organic acid content of the fermented leaves were 62.06% and 3 212.70 mg/100 g, respectively. The volatile flavor compounds were abundant, and 48 compounds were detected (with a relative content of 123.68 g/g). Compared with the other fermentation groups, the physico-chemical indexes and contents of volatile flavor substances of the fermented leaves were at superior levels. The above results showed that Ningxia Brassica parachinensis L. could be used as the raw material for kimchi fermentation, and the leaf was the most suitable site for fermentation. This research laid a foundation for wet fermentation of Brassica parachinensis L.
