摘要
研究淡豆豉和豆豉纯种发酵过程中17种游离氨基酸的含量变化,为其工艺优化和质量标准提升提供依据。以伞枝梨头霉为发酵菌株制备淡豆豉和豆豉,分别于0、6、12、24、48、72、120、168 h取样,采用AccQ·Tag柱前衍生-高效液相色谱法测定17种游离氨基酸含量。结果显示,随着发酵时间延长,精氨酸和丝氨酸的含量由原来的3.885、0.836 mg/g降低至0.209、0.337 mg/g,脯氨酸、组氨酸、谷氨酸和甘氨酸的含量升高2~5倍,其余氨基酸未发生明显变化。本研究明确了淡豆豉和豆豉纯种发酵过程中游离氨基酸的含量变化,为后续药效研究提供参考。
The dynamic quantity changes of 17 free amino acids during semen sojae praeparatum and black beans fermentation process were investigated.The result will help optimizing fermentation conditions and allow standardization for the process.Absidia corymbifera was used for fermenting semen sojae praeparatum and black beans.Samples were collected at 0,6,12,24,48,72,120,168 h.The contents of 17 free amino acids were analyzed by high performance liquid chromatography(HPLC)with AccQ·Tag pre-column derivatization method.With the extension of fermentation time,the amount of arginine and serine decreased approximately 18 times and 2 times,respectively;the amount of proline,histidine,glutamate and glycine increased 2-5 times.These results not only quantified the changes of free amino acids contents during the fermentation of semen sojae praeparatum and black beans,but also provided a critical reference for subsequent pharmacodynamics research.
作者
宓月光
王伟明
孙银玲
王萍
曹阳
陈丽艳
MI Yueguang;WANG Weiming;SUN Yinling;WANG Ping;CAO Yang;CHEN Liyan(Heilongjiang College of Traditional Chinese Medicine,Harbin 150036,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期257-261,共5页
Food and Fermentation Industries
基金
现代农业应用技术研究与开发计划项目(CARS-21)
黑龙江省自然科学基金联合引导项目(LH2019H094)
黑龙江省应用技术研究与开发计划项目(GA17C013)
关键词
AccQ·Tag柱前衍生
淡豆豉
豆豉
发酵过程
游离氨基酸
AccQ·Tag pre-column derivation(AQC)
semen sojae praeparatum
fermented black beans
fermentation process
free amino acids
