水豆豉和清麹酱品质特性和抗癌效果比较

Comparison of properties and anticancer effects of Shuidouchi and Chungkukjang

水豆豉和清麹酱分别为中、韩两国传统的细菌型发酵大豆食品。研究采用化学方法对两者的营养学品质进行分析比较,分别采用Ames实验和MTT实验对两者的抗癌功能性进行比较。结果表明,两者的一般成分含量接近,在嗅觉感官上水豆豉的品质优于清麹酱。Ames实验和MTT实验证明,在试验条件下两者抗癌效果明显,清麹酱的抗癌效果略微优于水豆豉。

Both Shuiduochi and Chungkukjang are traditional germ - type bean - fermented food. their properties were analyzed by using chemical methods, and anticancer properties were studied and compared by using Ames test and MTr test. The results showed that the contents of general components of them were approximate, but the aroma of Shuidouchi is better than that of Chungkukjang. Furthermore, both Shuiduochi and Chungkukjang are of marked anticancer effect, but the anticancer effect of Chungkukjang is slightly better than that of Shuidouchi.