| 腐乳生产过程中自由基清除能力的变化 |
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| 引用本文： | 全明海,李里特,程永强,邓成萍. 腐乳生产过程中自由基清除能力的变化[J]. 中国调味品, 2006, 0(10): 22-26 |
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| 作者姓名： | 全明海 李里特 程永强 邓成萍 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 实验用DPPH法对腐乳的抗氧化能力变化趋势作了测定，前酵和盐腌期迅速上升，后酵期上升比较缓慢，最终产品腐乳的自由基清除能力比发酵前的豆腐坯高了2倍以上。并且发现，用雅致放射毛霉和少根根霉发酵腐乳，前者的自由基清除能力更高。
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| 关 键 词： | 腐乳 DPPH法 抗氧化 雅致放射毛霉 少根根霉 |
| 文章编号： | 1000-9973(2006)10-0022-05 |
| 收稿时间： | 2006-06-15 |
| 修稿时间： | 2006-06-15 |
Acetylcholinesterase inhibitory activities of Sufu, a Chinese fermented soybean food |
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| QUAN Ming-hai,LI Li-te,CHENG Yong-qiang,DENG Cheng-ping. Acetylcholinesterase inhibitory activities of Sufu, a Chinese fermented soybean food[J]. China Condiment, 2006, 0(10): 22-26 |
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| Authors: | QUAN Ming-hai LI Li-te CHENG Yong-qiang DENG Cheng-ping |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, China |
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| Abstract: | The antioxidative activities of Sufu was investigated in this study with the DPPH method.The activities of 4 periods of Sufu processing. Fermentation and Salting periods showed a high raise of activities,Ripening period raise more slowly.The final products' antioxidative activities were 2 times more than the tofu.Moreover,furu fermented by Actinomucor elegans had higher antioxidative activities than by Rhizopus arrhizus. |
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| Keywords: | Furu DPPH methond antioxidative activities Actinomucor elegans Rhizopus arrhizus |
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