几种发酵豆制品中γ-氨基丁酸含量的初步测定  

Primary determination of γ-amino butyric acid content in fermented soybean product

作　　者：蒋立文[1] 周传云[1] 夏菠[1] 李宗军[1] 

机构地区：[1]湖南农业大学食品科技学院食品微生物研究所,湖南长沙410128

出　　处：《中国酿造》2007年第4期62-64,共3页China Brewing

摘　　要：利用HPLC法分析了-γ氨基丁酸(GABA)在几种发酵大豆制品中的生成情况,结果表明,传统发酵豆制品中存在大量的GABA,其原料及菌种、工艺不同,GABA的含量差别很大。指出通过筛选不同的微生物菌株,可望实现发酵豆制品高产GABA,为发酵豆制品成为获得GABA的新资源提供了新的思路。The synthesis of γ-amino butyric acid （GABA） in traditional fermented soybean products was analyzed by HPLC in this study. The results showed that abundant of GABA existed in traditional fermented soybean products, and the GABA content varied in a wide range with different materials, fermentation strains and production techniques. It was hopeful to improve the yield of GABA in fermented soybean products by screening novel microbial strains, which supplied a new prospective pathway to obtain GABA from fermented soybean products.

关 键 词：γ-氨基丁酸(GABA) 发酵豆制品 

分 类 号：TS264[轻工技术与工程—发酵工程]