中国食物与营养2012，Vol.18Issue(11)：31-34,4.
中国传统发酵豆制品Y-氨基丁酸研究
Determination of y-aminobutyric Acid Content in Chinese Traditional Fermented Soybean Products
摘要
Abstract
The GABA contents in 61 kinds of Chinese traditional fermented soybean foods including douchi, sufu, soybean paste, and soy sauce were determinated by high performance liquid chromatography (HPLC) . Results showed that sufu samples had the highest GABA content, with an average content of 277.26mg/100g dry matter. The highest content of sufu samples was up to 1 159.46 mg/100g dry mat- ter. The average GABA contents in douchi, soybean paste, and soy sauce were 116. 81 mg/100g dry weight, 68. 81mg/100g dry weight, and 141.51mg/'100mL respectoely. GABA contents in different brands of the same type of fermented soybean products were quite different, which was related to the production process. The functional fermented soybean products rich in GABA could be produced through process im- provement.关键词
传统发酵豆制品/GABA含量/HPLC法/生产工艺Key words
traditional fermented soybean product/GABA content/HPLC/production process分类
轻工纺织引用本文复制引用
马艳莉,张晓阳,卢忆,刘肖南,李里特..中国传统发酵豆制品Y-氨基丁酸研究[J].中国食物与营养,2012,18(11):31-34,4.基金项目
国家级大学生创新训练计划（项目编号：201210019090）. （）
