根霉发酵大豆食品的研究——脂类营养成分的测定

The research on rhizopus fermenting soybean food——measurement of content of lipids nutrition matter in tempe

试验对丹贝的主要脂类营养物质进行测定。结果表明,发酵30h的丹贝与对照比:脂类总量变化不明显;酸价、碘价增长了3.7倍、15%;4种不饱和游离脂肪酸,即亚麻酸、亚油酸、油酸、花生四烯酸依次增加6.9,3.4,9.3和7.1倍。30h以后丹贝中脂类营养物质的变化均不显著。

By virtue of measurement to content of lipids nutrition in tempe, it can be known that the total content of lipids in tempe fermented for 30 h is almost the same as that in the control. But the acid value and iodine value of lipids in tempe increase about 3.7 times and 0.15 times,and the contents of some kinds of free unsaturated fatty acids, including oleic,linoleic,arachidonic,linolenic acids,improve 6.9,3.4,9.3 and 7.1 times respectively compared that in the control. The change of them is not significant after tempe is fermented for 30 h.