摘要
永川毛霉型豆豉中脂肪酸的构成以及不饱和脂肪酸的含量高低影响着其保健功能的高低。研究以永川毛霉型豆豉发酵过程中4个不同阶段的原料为样本,采用了简便和国标两种方法提取脂肪酸,GC-MS分析后对两组数据进行成对数据T检验。结果显示两组数据无显著性差异,简便方法可以替代国标的前处理方法。
The composition of fatty acids and the content of unsaturated fatty acids in Yongchuan mucor-fermented Douchi will affect its healthcare function.In this research,the materials in four differ-ent stages of the fermentation process of Yongchuan mucor-fermented Douchi are taken as samples, the fatty acids are extracted by simple and national standard methods respectively,and the two data are required for paired data T-test after GC-MS analysis.The result shows that there are no significant differences in the two data,which means that the simple method can replace the national standard pretreatment method.
出处
《中国调味品》
CAS
北大核心
2014年第5期114-117,共4页
China Condiment
基金
国家自然科学基金青年科学基金项目(31201411)
西南大学博士基金项目(SWU112057)
