摘要
采用氯仿-甲醇分别提取新鲜豆渣和经粗壮脉纹孢菌发酵后豆渣中的脂肪,甲醇钠甲基化其中脂肪酸,利用气相色谱分析测定二者的脂肪酸组成。实验结果表明:粗壮脉纹孢菌发酵提高豆渣中饱和脂肪酸的含量,降低了多不饱和脂肪酸的含量。
Fatty acids contents of fresh soybean residue and soybean residue after Neurospora.crassa fermentation was determined by gas chromatography, the fat in two samples was abstracted by chloroformmethanol and methylated with NaOCH3. The result showed that after fermentation by Neurospora,crassa, saturated fatty acids content of soybean residue increased, and polyunsaturated fatty acids content decreased.
出处
《食品科技》
CAS
北大核心
2008年第5期132-134,共3页
Food Science and Technology
关键词
粗壮脉纹孢菌
豆渣
脂肪酸
Neurospora.crassa
soybean residue
fatty acids