| Huarong mustard is a national geographic landmark protection product.Brassica juncea var.integlifolia is another kind of mustard that is imported from Japan.They are the main raw materials for the processing of Huarong fermented mustard.However,the nutritional and functional components of these two kinds of mustards have not been systematically reported.Since it was introduced from Japan by Huarong county in 2015,the changing rules of main nutrients of Brassica juncea var.integlifolia in the fermentation process has been still unclear.This aritlce analyzed the main nutrients of fresh huarong mustard and brassica juncea var.integlifolia,as well as the changes of main nutrients and volatile flavor substances in the fermentation process of brassica juncea var.integlifolia.Apart from the rational use of mustard resources,we also hope to provide basic data for the public to understand the nutritional value of mustard.The main contents and conclusions are as follows:1.Chemical analysis was used to determine the main nutritional components of fresh brassica juncea var.integlifolia and huarong mustard.The results were as follows: the moisture content of fresh brassica juncea var.integlifolia was 93.45g/100 g,and that of huarong mustard was 92.88g/100 g.The soluble total sugar contents were 1.83g/100 g and 2.50g/100 g respectively.The fat content was0.38g/100 g and 0.30g/100 g respectively.The protein contents were 2.05g/100 g and1.91g/100 g respectively.The content of amino nitrogen was 0.18g/100 g and 0.12g/100 g respectively.The contents of vitamin C were 51.12mg/100 g and 44.85mg/100 g respectively.The total acid content was 0.15% and 0.16% respectively.The content of calcium in mineral elements is 1163.97mg/Kg,1433.5mg/Kg,the content of iron is205.01mg/Kg and 235.83mg/Kg,the content of phosphorus is 3487.23mg/Kg and2681.31mg/Kg respectively.The total glucosinolate content of whole mustard was 46.38 ?mol/g and 29.23 ?mol/g,respectively.The total glucosinolate content of different parts(leaf blade,petiole,cauline,stem)of brassica juncea var.integlifolia was 32.26?mol/g,22.34?mol/g,42.87?mol/g,53.58?mol/g,respectively,while the total glucosinolate content of different parts(leaf blade,petiole,cauline,stem)of Huarong mustard was 16.29?mol/g,14.86?mol/g,25.48?mol/g,36.60?mol/g,respectively.The results showed that these two kinds of mustards are rich in nutrients.Moreover,the content of phosphorus in water,fat,protein,amino nitrogen,vitamin C and mineral elements of brassica juncea var.integlifolia is higher than that of Huarong mustard;the content of soluble total sugar,total acid and mineral elements in Huarong mustard is higher than that of brassica juncea var.integlifolia;and the total glucosinolate content of brassica juncea var.integlifolia/ different parts of brassica juncea var.integlifolia were both higher than that of Huarong mustard.2.Study on the changes of main nutrients in natural fermentation of brassica juncea var.integlifolia.The results were as follows: during natural fermentation,main nutrient of brassica juncea var.integlifolia,such as moisture,soluble total sugar,fat,protein,vitamin C,mineral elements(calcium,iron,phosphorus)and the functional total glucosinolate content gradually decreased,while the content of amino nitrogen gradually increased,suggesting that salt,microorganisms or others may cause changes in the nutrient content of brassica juncea var.integlifolia during fermentation;the total acid content gradually increased,mainly due to the role of lactic acid bacteria in the fermentation process,which continues to produce acid and increase the total acid content of brassica juncea var.integlifolia.3.Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to identify and analyze volatile flavor substances in natural fermentation of brassica juncea var.integlifolia.The results showed that the volatile flavor substances of fresh brassica juncea var.integlifolia were mainly ester compounds,including propylene isothiocyanate,2-phenyl ethyl isothiocyanate,3-butenyl isothiocyanate,alcohol as well as a small amount of other volatile flavor substances.In the fermentation process,the type of ester compounds in brassica juncea var.integlifolia increased,but the content gradually decreased.In detail,the type and content of aldehydes,alcohols,phenols,ketones,and nitriles increased significantly compared with that before fermentation,and the aroma of brassica juncea var.integlifolia became more and more intense in the fermentation process. |
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