| 食用菌发酵液中非糖类物质含量的检测与分析 |
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| 引用本文： | 庄玮婧,骆文灿,洪莉.食用菌发酵液中非糖类物质含量的检测与分析[J].农产品加工．学刊,2011(1):74-77. |
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| 作者姓名： | 庄玮婧 骆文灿 洪莉 |
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| 作者单位： | 福建农林大学,食品科学学院,福建,福州,350002 |
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| 摘 要： | 以食用菌发酵液为原料,采用分光光度比色法及甲醛滴定法等,测定不同食用菌发酵液中非糖类物质的含量。主要测定血芝、灵芝、侧耳、银耳4种食用菌发酵液的蛋白质、维生素、核苷酸、葡萄糖酸、氨基态氮的含量,并分析食用菌在不同发酵阶段各成分的变化。结果表明,各发酵液在不同发酵阶段各成分的变化基本相似,都是逐渐升高,各成分在发酵第三阶段达到最大值。
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| 关 键 词： | 食用菌发酵液 非糖类物质 测定 |
The Determination of Non-carbohydrate Content in Edible Fungus Fermented Filtrates |
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| Zhuang Weijing,Luo Wencan,Hong Li.The Determination of Non-carbohydrate Content in Edible Fungus Fermented Filtrates[J].Nongchanpin Jlagong.Xuekan,2011(1):74-77. |
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| Authors: | Zhuang Weijing Luo Wencan Hong Li |
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| Institution: | (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China) |
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| Abstract: | The content of Non-carbohydrate in four fermented filtrates is determinated by spectrophotometric assay and formaldehyde titration in this paper. There are compared the contents of protein, vitamins, nucleotide, gluconic acid and amino nitrogen in Xuezhi, Ganoderma, Tremella and Pleurotus fermented filtrates and three edible fungus in different fermented phase. The results indicate that the changes of carbohydrates content in four fermented filtrates are basically similar, which is increased gradually. The carbohydrates content in third fermented phase reaches a maximum value. |
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| Keywords: | edible fungus fermented filtrates Non-carbohydrate determination |
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