| 根霉发酵大豆食品的研究--脂类营养成分的测定 |
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| 引用本文： | 王立群,于洪祥,马世华,张翠凤,郝春雷,朱祥春,孙志学,卢雁,李丽华.根霉发酵大豆食品的研究--脂类营养成分的测定[J].东北农业大学学报,2005,36(1):5-7. |
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| 作者姓名： | 王立群 于洪祥 马世华 张翠凤 郝春雷 朱祥春 孙志学 卢雁 李丽华 |
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| 作者单位： | 东北农业大学生命学院,黑龙江,哈尔滨,150030;黑龙江省生物制质品一厂,黑龙江,哈尔滨,150069;哈尔滨三乐源生物工程集团股份有限公司,黑龙江,哈尔滨,150086;哈尔滨市香坊区动物检疫站,黑龙江,哈尔滨,150036 |
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| 摘 要： | 试验对丹贝的主要脂类营养物质进行测定。结果表明,发酵30h的丹贝与对照比:脂类总量变化不明显;酸价、碘价增长了3.7倍、15%;4种不饱和游离脂肪酸,即亚麻酸、亚油酸、油酸、花生四烯酸依次增加6.9,3.4,9.3和7.1倍。30h以后丹贝中脂类营养物质的变化均不显著。
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| 关 键 词： | 丹贝 脂类营养物质 |
| 文章编号： | 1005-9369(2005)01-0005-03 |
| 修稿时间： | 2003年11月17 |
The research on rhizopus fermenting soybean food - measurement of content of lipids nutrition matter in tempe |
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| WANG Li-qun,YU Hong-xiang,MA Shi-hua,ZHANG Cui-feng,HAO Chun-lei,ZHU Xiang-chun,SUN Zhi-xue,LU Yan,LI Li-hua.The research on rhizopus fermenting soybean food - measurement of content of lipids nutrition matter in tempe[J].Journal of Northeast Agricultural University,2005,36(1):5-7. |
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| Authors: | WANG Li-qun YU Hong-xiang MA Shi-hua ZHANG Cui-feng HAO Chun-lei ZHU Xiang-chun SUN Zhi-xue LU Yan LI Li-hua |
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| Institution: | WANG Li-qun1,YU Hong-xiang1,MA Shi-hua2,ZHANG Cui-feng4,HAO Chun-lei1,ZHU Xiang-chun1,SUN Zhi-xue3,LU Yan1,LI Li-hua1 |
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| Abstract: | By virtue of measurement to content of lipids nutrition in tempe, it can be known that the total content of lipids in tempe fermented for 30 h is almost the same as that in the control. But the acid value and iodine value of lipids in tempe increase about 3.7 times and 0.15 times,and the contents of some kinds of free unsaturated fatty acids, including oleic,linoleic,arachidonic,linolenic acids,improve 6.9,3.4,9.3 and 7.1 times respectively compared that in the control. The change of them is not significant after tempe is fermented for 30 h. |
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| Keywords: | tempe lipids |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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