摘要
采用高效液相色谱法测定全国不同地区传统发酵生产的豆豉样品中的γ-氨基丁酸(GABA)含量。结果表明,豆豉中含有较丰富的GABA,其中太平桥豆豉中GABA的含量最高为10.132mg/g,但不同品种豆豉中GABA的含量存在一定的差异,这可能与豆豉的原料、发酵菌种及工艺条件等条件有关。通过筛选不同的微生物菌株,可望实现富含GABA豆豉的生产,为进一步开发高含量GABA发酵豆制品奠定基础。
The contents of γ- amino butyric acid （GABA） in douchies, collected from various regions of China, were analyzed by high-performance liquid chromatography in this study. The results showed that abundant of GABA existed in douchies. Among them, the content of GABA in Taipingqiao douchi was highest, which was 10.132 mg/g. Besides, the content of GABA varied in different brands of douchi, which was probably related to different materials, fermentation strains and production techniques. It was hopeful to improve the yield of GABA in douchies by screening novel microbial strains, which lay the foundation of further developing the high content of GABA fermentation soybean products.
出处
《食品科技》
CAS
北大核心
2009年第2期113-115,120,共4页
Food Science and Technology
基金
国家"十一五"科技支撑计划基金项目(2006BAD278B09)
关键词
豆豉
γ-氨基丁酸(GABA)
高效液相色谱法
柱前衍生法
douchi
γ- amino butyric acid （GABA）
high - performance liquid chromatography
precolumn derivation
