吉林农业大学学报2025，Vol.47Issue(2)：366-372,7.DOI:10.13327/j.jjlau.2021.1212
红腐乳中苯甲酸形成因素的初步研究
A Preliminary Study on Formation Factor of Benzoic Acid in Red Sufu
摘要
Abstract
To investigate the formation mechanism of benzoic acid in red sufu,the contents of phe-nylalanine,β-phenylacrylic acid,hippuric acid,benzaldehyde and benzoic acid of red sufu at differ-ent fermentation stages were determined and analyzed by high performance liquid chromatography,and the activity of phenylalanine ammonia lyase activity and the number of lactic acid bacteria were measured,which verified that the formation of benzoic acid in red sufu was naturally present under non-human addition.The results showed that the content of benzoic acid increased with the extension of the red sufu,from(0.787±0.030)mg/kg detected from the white blank to(3.455±0.110)mg/kg after 60 days of fermentation,and the number of lactic acid bacteria increased from 44 CFU/mL to 3.4×103 CFU/mL after 60 days of post-fermentation,but hippuric acid content decreased with the exten-sion of the fermentation period,from(1.545±0.030)mg/kg during the pickling to(1.039±0.010)mg/kg after 60 days of fermentation.It can be concluded that hippuric acid is hydrolyzed under the action of lactic acid bacteria to produce benzoic acid.Benzaldehyde is detected in tofu at(0.296±0.120)mg/kg,while benzaldehyde is not detected during the pickling.In a semi-open environment,benzaldehyde is oxidized to generate benzoic acid.The intermediate product β-phenylacrylic acid in the coating of phenylalanine is not detected,thus this approach is excluded.Therefore,the natural formation mechanism of benzoic acid during the fermentation of red sufu mainly includes benzaldehyde oxida-tion and hippuric acid hydrolysis.关键词
红腐乳/苯甲酸/马尿酸/苯甲醛/苯丙氨酸Key words
red sufu/benzoic acid/hippuric acid/benzaldehyde/phenylalanine分类
轻工纺织引用本文复制引用
张雅婷,孙娜,杨柳,朱先明,朱世杰,任大勇..红腐乳中苯甲酸形成因素的初步研究[J].吉林农业大学学报,2025,47(2):366-372,7.基金项目
吉林省科技厅重点科技研发项目(20200402068NC),现代农业产业技术体系建设专项(CARS-04),朱老六校企合作项目(ZLLSP201901) （20200402068NC）
