| 贵州省苗族发酵型酸汤中特征性成分的初步研究 |
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| 引用本文： | 汤庆莉,杨占南,吴天祥. 贵州省苗族发酵型酸汤中特征性成分的初步研究[J]. 食品工业科技, 2005, 26(9): 165-166 |
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| 作者姓名： | 汤庆莉 杨占南 吴天祥 |
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| 作者单位： | 1. 贵州大学化学工程学院,贵州,贵阳,550003
2. 贵州师范大学分析测试中心,贵州贵阳,550002 |
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| 基金项目： | 贵州省教育厅科学基金资助项目。 |
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| 摘 要： | 利用高效液相色谱测定了贵州省苗族地区6种不同风味的发酵型酸汤中有机酸的含量,另外测定了酸汤中Ca、p、Fe、Zn、Se等矿物质。分析结果表明,苗族酸汤中的有机酸主要是乳酸、乙酸、酒石酸、柠檬酸和苹果酸等,其中以乳酸含量最高。苗族酸汤中的乳酸、Ca、P等成分是酸汤的特征性成分。本研究为挖掘和认识贵州省少数民族地区发酵型风味营养食品提供了理论依据。
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| 关 键 词： | 发酵食品 苗族酸汤 有机酸 矿物质 |
| 文章编号： | 1002-0306(2005)09-0165-02 |
| 修稿时间： | 2005-05-27 |
Study on characteristic components of fermented acidic liquid from miao-nationality in Guizhou provice |
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| Tang Qingli et al. Study on characteristic components of fermented acidic liquid from miao-nationality in Guizhou provice[J]. Science and Technology of Food Industry, 2005, 26(9): 165-166 |
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| Authors: | Tang Qingli et al |
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| Affiliation: | Tang Qingli et al |
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| Abstract: | Six of fermented acidic liquid from Miao nationality of Guizhou Province were analyzed by HPLC in this paper. These fermented acidic liquid have certain lactic acid, acetic acid, tartaric acid, citric acid and malic acid, among which the content of lactic acid is highest. Also, Ca, P, Fe, Zn and Se were determined. The results showed that lactic acid, Ca and P are the characteristic components of the fermented acidic liquid. The study is helpful for understanding the fermented food of Miao-nationality. |
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| Keywords: | fermented food acidic liquid of Miao-nationality organic acid mineral |
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