| 中国传统发酵豆制品γ-氨基丁酸研究 |
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| 引用本文： | 马艳莉,张晓阳,卢忆,刘肖南,李里特.中国传统发酵豆制品γ-氨基丁酸研究[J].中国食物与营养,2012,18(11):31-34. |
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| 作者姓名： | 马艳莉 张晓阳 卢忆 刘肖南 李里特 |
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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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| 基金项目： | 国家级大学生创新训练计划 |
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| 摘 要： | 选择全国不同地区生产的61种传统发酵豆制品(包括豆豉、腐乳、豆酱和酱油),使用高效液相色谱法(HPLC)柱前衍生测定其γ-氨基丁酸(GABA)含量。研究表明,中国传统发酵豆制品富含GABA,从所试样品来看,腐乳样品GABA平均含量最高,为277.26mg/100g干重,含量最高的样品达1 159.46 mg/100g干重。所试豆豉、豆酱和酱油中平均GABA含量分别为116.81 mg/100g干重、68.81mg/100g干重和141.51mg/100mL。同一种类不同品牌发酵豆制品中GABA含量存在较大差异,这与发酵豆制品的不同生产工艺相关。通过工艺改进,可望富集GABA,生产富含GABA的功能性发酵豆制品。
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| 关 键 词： | 传统发酵豆制品 GABA含量 HPLC法 生产工艺 |
Determination of y-aminobutyric Acid Content in Chinese Traditional Fermented Soybean Products |
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| MA Yan-li,ZHANG Xiao-yang,LU Yi,LIU Xiao-nan,LI Li-te.Determination of y-aminobutyric Acid Content in Chinese Traditional Fermented Soybean Products[J].Food and Nutrition in China,2012,18(11):31-34. |
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| Authors: | MA Yan-li ZHANG Xiao-yang LU Yi LIU Xiao-nan LI Li-te |
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| Affiliation: | (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
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| Abstract: | The GABA contents in 61 kinds of Chinese traditional fermented soybean foods including douchi, sufu, soybean paste, and soy sauce were determinated by high performance liquid chromatography （HPLC） . Results showed that sufu samples had the highest GABA content, with an average content of 277.26mg/100g dry matter. The highest content of sufu samples was up to 1 159.46 mg/100g dry mat- ter. The average GABA contents in douchi, soybean paste, and soy sauce were 116. 81 mg/100g dry weight, 68. 81mg/100g dry weight, and 141.51mg/＇100mL respectoely. GABA contents in different brands of the same type of fermented soybean products were quite different, which was related to the production process. The functional fermented soybean products rich in GABA could be produced through process im- provement. |
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| Keywords: | traditional fermented soybean product GABA content HPLC production process |
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