摘要
豆酱是一类含多种生物活性物质具有很高营养价值的调味产品,其生物活性物质主要有异黄酮、多酚、类黑精等化合物,从而引起了科学家们的高度重视。但是成品酱仍存在一些质量问题,如生物胺、腐败菌和酪氨酸结晶体的存在等,严重影响了豆酱的营养价值及外观。文中综述了豆酱中各种生物活性物质的结构、检测方法、影响因素以及豆酱产品存在的质量问题。
Soybean paste, which contains many bioactive substances, is a kind of healthy season with high nutritional value. Its bioactive substances including isoflavone, polyphenol and melanoidins attracted high attention of scientists. However, the end product of soybean paste still has some quality problems such as biogenic amine, putrefactive bacteria and tyrosine crystal which seriously influence the nutritional value and outward ap pearance. In this article, the chemical structure of the bioactive substances, detection methods, influencing factors and the quality problems of soybean paste were reviewed.
出处
《中国酿造》
CAS
北大核心
2008年第7期1-5,共5页
China Brewing
关键词
豆酱
异黄酮
多酚
类黑精
生物胺
腐败菌
酪氨酸结晶体
soybean paste
isoflavone
polyphenol
melanoidins
biogenic amine
putrefactive bacteria
tyrosine crystal
