摘要
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.
出处
《贵阳医学院学报》
CAS
2006年第5期418-419,423,共3页
Journal of Guiyang Medical College
关键词
氨基酸类
黄豆
发酵
食品分析
amino acids
soybeans
fermentation
food analysis
