摘要
通过高效液相色谱(HPLC)检测了豆豉发酵过程中的天然苯甲酸含量的动态变化及中间代谢产物肉桂酸、苯甲醛。结果表明,豆鼓中苯甲酸的生成主要在前发酵阶段,并初步确定了苯甲酸的两种生成代谢途径,即由苯丙氨酸的降解和苯甲醛的直接氧化。同时考察了发酵过程中的曲房温度和豆豉曲pH值的动态变化。
The contents of benzoic acid,cinnamic acid and benzaldehyde during the fermentation of fermented black bean were determined by HPLC in this study.The results indicated that the natural benzoic acid was mainly synthesized in the primary fermentation.And two pathways of benzoic acid biosynthesis were analyzed,which are degradation of phenylalanine and direct oxidation of benzaldehyde.Furthermore,the change of temperature in workshop and pH of fermenting soybean were investigated.
出处
《广东农业科学》
CAS
CSCD
北大核心
2011年第17期79-80,共2页
Guangdong Agricultural Sciences
基金
广东省科技计划项目(2010B011000002)
