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应用核磁共振法研究豆豉发酵过程中水分的变化规律
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Study on variation of moisture in lobster sauce during fermentation by nuclear magnetic resonance
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    摘要:

    采用核磁共振横向弛豫时间(T2)反映不同发酵时间的豆豉制品中氢质子组分及运动性,从而得出不同发酵时间的豆豉制品中水分的变化规律。采用CPMG(Carr Purcell meiboom-gill)测试,经PQ001分析软件及CPMG序列采集豆豉T2信号,得到T2谱图,谱图显示出豆豉中氢质子大致分为四种相态:T21(0.01~1.52 ms)、T22(1.52~7.05 ms)、T23(7.05~100 ms)、T24(>100 ms)。从组分含量分析得出,随着厌氧发酵的进行、微生物分泌的酶系对蛋白质为主的原料的分解、微生物的代谢活动、风味物质的形成,导致结合水含量不断减小,不易流动水即细胞内水存在相互转化的过程(T22与T23),自由水含量也有一定程度减小。随着发酵的进行,豆豉的鲜味成分大量形成、氨基酸态氮显著提高,风味物质显著增加,豆粒软化色泽加深。利用核磁共振法能够间接反映发酵过程中豆豉风味形成、质构等指标的变化。

    Abstract:

    Nuclear magnetic resonance (NMR) transverse relaxation time (T2) was used to reflect the hydrogen proton component and motility in fermented soybean products in different fermentation time, in order to discover the variation of moisture in fermented soybean products. The T2 signal of fermented soybean was collected by PQ001 analysis software and CPMG sequence to obtain T2 spectrum. The spectrum showes that the hydrogen proton in fermented soybean roughly divided into four phases: T21 (0.01 ~ 1.52 ms), T22 (1.52 ~ 7.05 ms), T23 (7.05 ~ 100 ms) and T24 (> 100 ms). Through the component content analysis, along with the anaerobic fermentation, decomposition of protein-based materials by microbial enzymes, metabolic activity of microorganisms and the formation of flavor substances, the combined water reduced continuously. There was a process of mutual transformation of water in cells (T22 and T23), and the content of free water also decreased in a certain extent. During the fermentation, the umami ingredients increased largely, amino nitrogen improved significantly, flavor substances increased significantly, the color of soften soybean deepened. The nuclear magnetic resonance (NMR) method can indirectly reflect the formation of the flavor and the change in texture during fermentation.

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苏悟,郑小芬,范琳,欧阳晶,陶湘林,李梓铭,蒋立文.应用核磁共振法研究豆豉发酵过程中水分的变化规律[J].粮油食品科技,2014,22(1):95-99.

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  • 在线发布日期: 2014-03-15
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