微生物法测定腐乳中维生素B12含量的研究

Determination of Vitamin B in Sufu by Microbiological Method

该文主要研究菌悬液放置时间与培养菌液对菌落总数的影响,并将含维生素B12的培养菌液用于测定4种腐乳(红腐乳、白腐乳、青腐乳和玫瑰腐乳)中维生素B12的含量。结果表明,最佳的菌悬液放置时间为1 h,不同厂家生产的同一类型的腐乳维生素B12含量存在显著差异。4种腐乳中,青腐乳发酵的最为彻底,并具有最高含量的维生素B12,其含量是红腐乳和白腐乳的10倍多,高达7.01μg/100 g。其次是玫瑰腐乳,玫瑰成分经过发酵后会产生较多的营养成分,维生素B12的含量也较多,达3.84μg/100 g。红腐乳和白腐乳中维生素B12的含量较低,分别为0.63μg/100 g和0.49μg/100 g。

In this paper,we mainly studied the effects of the time of bacterial suspension and the culture medium on the total number of colonies,and the culture medium containing vitamin B12 was used to determine the content of vitamin B12 in four kinds of sufu(red sufu,white sufu,green sufu and rose sufu). The results showed that the best suspension time was 1 h,and the content of vitamin B12 in the same type of sufu produced by different factories was significantly different. Among the four kinds of fermented beancurd,green beancurd was the most thorough and had the highest vitamin B12 content,which was more than 10 times that of red and white beancurd,up to 7.01 μg/100 g. The next was the rose bean curd,which would produce more nutrients after fermentation,so the content of vitamin B12 was more,as high as 3.84 μg/100 g. The content of vitamin B12 in red sufu and white sufu was 0.63 μg/100 g and 0.49 μg/100 g,respectively.