在Semen Sojae Praeparatum发酵过程中化学性质和成分转化的表征
Jingjing Yang1, Wenyan Wang1, Luying Song1
1National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China.
Food chemistry: X
|November 24, 2025
概括
精液豆精制剂 (SSP) 发酵通过改变水分,糖和pH值来增强其香味和乌玛米味道. 关键的风味化合物和异黄在这个过程中动态变化,提供科学见解.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 分析化学 分析化学
背景情况:
- 精液豆制剂 (SSP) 是一种传统的双重用途产品,具有药用和食用用途.
- 了解发酵过程对于优化SSP的感官属性和生物活性化合物概况至关重要.
研究的目的:
- 描述SSP的与发酵相关的属性,重点关注香味和味道.
- 分析SSP发酵过程中异黄的动态变化.
主要方法:
- 使用电子鼻子,全面的二维气体染色学-质谱学 (GC-MS) 和超高性能液体染色学 (UPLC).
- 在整个发酵过程中监测水分含量,降解糖,pH值,自由氨基酸和异黄的变化.
主要成果:
- 确定了主要的挥发性化合物 (酸,化物,酒精, Ester,Pyrazines),这些化合物有助于SSP的特征性气味.
- 在预发酵过程中观察到水分的动态变化,减少糖,pH值和自由氨基酸.
- 记录了因在前发酵过程中的脱糖化而增加的异黄酸盐,在发酵后保持稳定.
结论:
- 为SSP的发酵机制建立了科学基础.
- 突出了特定挥发性化合物和异黄转化在定义SSP感官特性的作用.
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