不同腐乳酱营养、功能及呈味氨基酸量化表征

Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste

以腐乳酱为研究对象,对比分析主要营养、功能成分,并通过主成分分析法综合评价呈味氨基酸。结果表明,腐乳酱营养、功能成分丰富,且差异显著(P<0.05)。相较于其他腐乳酱,BJ-1中葛根素(12.18 mg/100 g)、γ-氨基丁酸(13.67 mg/100 g)、豆甾醇(0.07 mg/100 g)和β-谷甾醇(0.13 mg/100 g)含量均最高,其中葛根素约为HB的2.5倍、β-谷甾醇为BJ-2的4倍。共检测到15种游离氨基酸,谷氨酸最丰富,亮氨酸次之。根据呈味特征,HB、BJ-2和SH中鲜味氨基酸为主,而BJ-1和GD中苦味氨基酸略占优势,甜味和无味氨基酸所占比例均较小。主成分分析表明,前4个主成分的累计贡献率为92.70%,可较好反映呈味氨基酸组成的基本信息,其综合评分排序为GD>HB>BJ-1>BJ-2>SH。

The main nutritional and functional components of different commercial brands of sufu paste including two brands from Beijing:BJ-1 and BJ-2,one brand from Hebei(HB),one brand from Shanghai(SH),and one brand from Guangdong(GD)were quantitated and compared,and the taste amino acids were analyzed by principal component analysis(PCA).The results showed that the nutritional and functional components were abundant in sufu paste,and significantly different among brands(P<0.05).Compared with other brands,the contents of puerarin(12.18 mg/100 g),γ-aminobutyric acid(13.67 mg/100 g),stigmasterol(0.07 mg/100 g)andβ-sitosterol(0.13 mg/100 g)in BJ-1 were the highest;the content of puerarin was about 2.5 times as high as that of HB and the content ofβ-sitosterol was 4 times as high as that of BJ-2.A total of 15 free amino acids were detected,among which,glutamate was the most abundant,followed by leucine.According to the taste characteristics,MSG-like amino acids were dominant in HB,BJ-2 and SH,while bitter amino acids were slightly prevailing in BJ-1 and GD.Sweet and tasteless amino acids were the least abundant.Principal component analysis(PCA)showed that the cumulative contribution of the first four principal components accounted for 92.70%of the total variance,which could well represent the taste amino acid composition.The comprehensive evaluation scores of taste amino acids decreased in the following order:GD>HB>BJ-1>BJ-2>SH.