粗壮脉纹孢菌发酵豆渣前后脂肪酸成分分析  

Analysis of the fatty acid composition of soybean residue before and after fermentation by Neurospora.crassa

作　　者：周潇奇[1] 邓泽元[1] 余玮[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,食品科学与工程系,南昌330047

出　　处：《食品科技》2008年第5期132-134,共3页Food Science and Technology

摘　　要：采用氯仿-甲醇分别提取新鲜豆渣和经粗壮脉纹孢菌发酵后豆渣中的脂肪,甲醇钠甲基化其中脂肪酸,利用气相色谱分析测定二者的脂肪酸组成。实验结果表明:粗壮脉纹孢菌发酵提高豆渣中饱和脂肪酸的含量,降低了多不饱和脂肪酸的含量。Fatty acids contents of fresh soybean residue and soybean residue after Neurospora.crassa fermentation was determined by gas chromatography, the fat in two samples was abstracted by chloroformmethanol and methylated with NaOCH3. The result showed that after fermentation by Neurospora,crassa, saturated fatty acids content of soybean residue increased, and polyunsaturated fatty acids content decreased.

关 键 词：粗壮脉纹孢菌 豆渣 脂肪酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]