摘要
试验采用微生物法,旨在测定三种不同类型腐乳中天然叶酸的含量。腐乳样品经双酶解后进行叶酸提取,以鼠李糖乳杆菌(Lactobacillus casei ATCC 7469)为供试菌株,实现不同类型腐乳中天然叶酸含量的定量分析。结果表明不同类型腐乳中叶酸含量存在显著差异:红腐乳平均叶酸含量为7.22μg/100 g,白腐乳平均叶酸含量为5.89μg/100 g,臭腐乳中叶酸含量相比红腐乳和白腐乳都高,8例臭腐乳均检测到叶酸含量,且平均叶酸含量达到19.26μg/100 g。同时,对样品中卤水中叶酸含量进行测定,叶酸含量比腐乳块略高。该试验为天然发酵食品中叶酸含量的测定提供了一定的参考,同时对于挖掘天然发酵食品营养价值提供一定的研究基础。
Microbiological methods were used to determine the content of natural folic acid in three different types of Sufu.The Sufu samples were subjected to double enzymatic hydrolysis and then folic acid was extracted.Lactobacillus casei ATCC 7469 was used as the test strain to quantitatively analyze the natural folic acid content in different types of Sufu.The results showed that the folate content of three different types of Sufu was significantly different.The average folate content of red Sufu was 7.22μg/100 g,and that of White Sufu was 5.89μg/100 g.The folic acid content of stinky Sufu was higher than that of red Sufu and White Sufu.The average folic acid content of eight stinky Sufu was 19.26μg/100 g.At the same time,the content of folic acid in brine was determined.The content of folic acid was slightly higher than that of Sufu.
作者
夏亚文
徐琼
刘洋
XIA Yawen;XU Qiong;LIU Yang(Shanghai Institute of Quality Inspection and Technical Research,Shanghai Engineering Research Center for Food Rapid Detection,Shanghai 200233)
出处
《食品工业》
CAS
2022年第6期299-302,共4页
The Food Industry
基金
上海市食品质量安全检测与评价专业技术服务平台(18DZ2292400)
国家市场监督管理总局科技计划资助(2017QK167)
上海市市场监督管理局青年科技启明星计划(QMX2018012)。
关键词
腐乳
叶酸
微生物法
sufu
folic acid
microbiological method
