摘要
采用反相高效液相色谱法测定不同芽菜样品中有机酸含量,以优选出宜宾芽菜发酵菌种。通过检测不同菌种发酵样品中有机酸的种类及含量,并结合感官评定和理化指标测定结果表明,复合菌种AN1:AE为最优发酵菌种,其发酵产品总酸含量最高,达到35.97 mg.g-1。
The optimum strains were selected from bean sprouts using rapid separation high performance liquid chromatography(RP-HPLC)to determine organic acids contents of different bean sprouts.The composition and content of different organic acids were determined by this method.By combining sense test with physical and chemical properties tests,the types and contents of organic acids from different fermentation strain samples were tested.The results showed that optimum fermentation strains were AN1∶AE composite bacteria.The total content of organic acids was the highest in the fermentation product.It can reach 35.97 mg·g-1.
出处
《中国蔬菜》
北大核心
2012年第02X期91-96,共6页
China Vegetables
基金
四川省科技计划项目(2010NZ0063)
四川省企业技术创新项目(2010YBYB426)
