鱼腐乳发酵过程中游离氨基酸含量及抗氧化活性的变化  

Changes of free amino acid contents and antioxidant activity during fermentation process of fish sufu

作　　者：周常义 沈会玲 江锋 江晓颖 林伟言 彭爱红 刘玉 苏国成 ZHOU Changyi;SHEN Huiling;JIANG Feng;JIANG Xiaoying;LIN Weiyan;PENG Aihong;LIU Yu;SU Guocheng(College of Food and Bioengineering,Jimei University,Xiamen 361021,China;Xiamen Zhongjixin Testing Co.,Ltd.,Xiamen 361021,China)

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]厦门中集信检测技术有限公司,福建厦门361021

出　　处：《中国酿造》2020年第12期42-45,共4页China Brewing

基　　金：福建省海洋与渔业厅科技项目(闽海洋高新[2015]23号)。

摘　　要：利用总状毛霉(Mucor racemosus)和红曲霉(Monascus)F1对鱼豆腐进行发酵研制鱼腐乳,对鱼腐乳发酵过程中的游离氨基酸及抗氧化活性的变化规律进行分析。结果表明:在发酵过程中,鲜味氨基酸、必需氨基酸、疏水氨基酸、总氨基酸的含量都呈逐渐升高的趋势,在后熟第28天时分别达到了138.57 mg/100 g、491.68 mg/100 g、340.06 mg/100 g、915.77 mg/100 g。在发酵过程中DPPH自由基清除率和羟自由基清除率也呈逐渐升高的趋势,在后熟第28天时分别达到70.30%和63.11%,分别比发酵开始时提高了53.09%和24.14%。Fish sufu(fermented bean curd)was developed by Mucor racemosus and Monascus F1,and the changes of free amino acid and antioxidant activity during the fermentation of fish sufu were analyzed.The results showed that the content of flavor amino acids,essential amino acids,hydrophobic amino acids,and total amino acids increased gradually during the fermentation process.The contents were 138.57 mg/100 g,491.68 mg/100 g,340.06 mg/100 g and 915.77 mg/100 g,respectively on the 28th day of post ripeness.The scavenging rate of DPPH radical and hydroxyl radical increased gradually,and reached 70.30%and 63.11%on the 28th day of post ripeness,which were 53.09%and 24.14%higher than those at the beginning of fermentation,respectively.

关 键 词：鱼腐乳 发酵 游离氨基酸 抗氧化活性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]