贵州医科大学学报

2006, (05) 418-419+423

[打印本页] [关闭]
本期目录(Current Issue) | 过刊浏览(Past Issue) | 高级检索(Advanced Search)

大豆与豆豉中游离氨基酸总量测定
The Dertermination of Total Amounts of Free Amino Aacids in Fermented and Un-fermented Soybean

张敏;高秀丽;鲍鹏;
ZHANG Min,GAO Xiu-li,BAO Peng(School of Pharmacology,Guiyang Medical College,Guiyang 550004,China)

摘要(Abstract):

目的:探讨大豆和经过发酵后的豆豉游离氨基酸总量的变化。方法:采用氨基酸的游离氨基与水合茚三酮产生显色反应,在一定范围内,其颜色的深浅与氨基酸的含量成正比。结果:波长570nm处含氮量在0~5μg吸收度值与含氮量值线性关系良好,r=0.9999(n=5),且豆豉中游离氨基酸总量与大豆中游离氨基酸总量存在显著性差异。结论:大豆在经过发酵后游离氨基酸总量产生明显变化,更易被人体所吸收,其营养价值更高。
Objective:To test and compare the free amino acid contents and their changes in fermented and un-fermented soybeans for the assessment of the nutritional value of the former.Methods:Color reaction of free amino acids with ninhydrin was adopted,since,in certain extent,the color depth is correlated with the amino acid content.Results:A good linearity in the range of 0-5 μg(r= 0.999 9,n=5)was obtained.The total quantity of free amino acids in fermented soybeans was higher than that in unfermented soybeans.The difference was significant.Conclusion:Since free amino acids are easier absorbed by human body,and the total amount of free amino acids in soybean obviously increase after fermentation,it is concluded that fermented soybean has much higher nourishing value.

关键词(KeyWords): 氨基酸类;黄豆;发酵;食品分析
amino acids;soybeans;fermentation;food analysis

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 张敏;高秀丽;鲍鹏;
ZHANG Min,GAO Xiu-li,BAO Peng(School of Pharmacology,Guiyang Medical College,Guiyang 550004,China)

Email:

DOI: 10.19367/j.cnki.1000-2707.2006.05.012

文章评论(Comment):

序号(No.) 时间(Time) 反馈人(User) 邮箱(Email) 标题(Title) 内容(Content)
反馈人(User) 邮箱地址(Email)
反馈标题(Title)
反馈内容(Content)
扩展功能
本文信息
服务与反馈
本文关键词相关文章
本文作者相关文章
中国知网
分享