醋豆与大豆中脂肪酸含量的比较及营养学意义  

Comparison of Fatty Acids(FA) in Soybean after Treating with Vinegar and It's Signification

作　　者：陈芬[1] 李莉[1] 陈鸣丽[1] 胡佑伦[2] 

机构地区：[1]武汉职业技术学院生物工程系,湖北武汉430074 [2]武汉大学人民医院,湖北武汉430037

出　　处：《生物技术》2008年第1期73-75,共3页Biotechnology

摘　　要：目的:分析比较醋浸泡后大豆中的脂肪酸(FA)含量的变化,为大豆开发提供实验数据。方法:用石油醚提取总脂肪,甲基化后用气相色谱分析脂肪酸的含量分布。结果:醋浸泡28d后,醋豆总脂肪的相对含量趋于稳定,其中醋豆和大豆相比,软脂酸下降了1.21%,硬脂酸下降了0.58%,油酸下降了3.01%,亚油酸增加了1.32%,亚麻酸增加了6.32%。结论:饱和脂肪酸(SFA)和单不饱和脂肪酸的相对含量下降,多不饱和脂肪酸(PUFA)相对含量显著升高。醋大豆及大豆的多不饱和脂肪酸与饱和脂肪酸相对含量的比值分别为4.11和3.2。上述变化的从营养学或生理学的角度,更符合人体需求。Objective： The thesis analyzed the changes of the fatty acids（FA）components of soybean after treatment with vinegar. It provides scientific basis for exploitation and utilization of soybean. Methods： Lipid of soybean was extracted by petroleum ether. The fatty acidic components soybean were methylated and were isolated and identified by the gas chromatography. Results： After treatment with vinegar for 28d, the content FA maintained stability relatively. The content of palmific acid, stearic acid and oleic acid decreased 1.21%, 0.58% and 3.01%. The content linoleic acid and linolenic acid increased 1.32% and 6.32%. Conclusion： The relative content of saturated fatty acid（SFA）and moneunsaturated decreased. The relative content of polyunsaturated fatty acid（PUFA）inereased. The ratio of PUFA＇s and SFA＇s relative content in soybean before and after treatment with vinegar were 3.2 and 4.11. These changes meet the need of health more in terms of nutrition and physiology.

关 键 词：大豆 醋 浸泡 总脂肪 脂肪酸 含量比较 营养 

分 类 号：TS201.4[轻工技术与工程—食品科学]