摘要
目的测定不同类型的发酵豆制品中维生素K_(2)含量,分析维生素K_(2)含量的差异。方法综合考虑中国传统发酵豆制品(豆豉、腐乳、豆酱)工艺、地域、销量、原料、风味等因素,纳入98种典型发酵豆制品,运用高效液相色谱法测定发酵豆制品中维生素K_(2)主要亚型的含量,并分析主要的影响因素。结果中国豆类发酵食品普遍含有维生素K_(2),且以甲萘醌-7亚型为主。豆豉的维生素K_(2)含量最高,为437.55μg/100 g,腐乳和豆酱中维生素K_(2)含量较低,分别为7.48μg/100 g和2.47μg/100 g。细菌型豆豉中维生素K_(2)含量(403.94μg/100 g)高于毛霉型豆豉(232.98μg/100 g)和米曲霉型豆豉(81.00μg/100 g)(P<0.05),黄豆型豆豉(610.41μg/100 g)中维生素K_(2)含量大于黑豆型豆豉(178.08μg/100 g)(P<0.05),干豆豉中维生素K_(2)含量(1517.45μg/100 g)高于水豆豉(297.58μg/100 g)(P<0.05);而不同类型和地区的豆酱和腐乳中维生素K_(2)含量差异无统计学意义(P>0.05)。结论中国发酵豆制品中普遍含有维生素K_(2),其含量主要受发酵微生物以及加工工艺的影响。
OBJECTIVE To determine the content of vitamin K_(2)in different types of fermented bean products and analyze the difference of vitamin K_(2)content.METHODS A total of 98 kinds of typical fermented bean products were included in Chinese traditional fermented bean products(Douchi,Sufu,soybean paste).Process,region,sales volume,raw materials and flavor were considered,and the content of vitamin K_(2)in fermented bean products was determined by high performance liquid chromatography.RESULTS Chinese bean fermented foods generally contained vitamin K_(2),and the subtype menaquinone-7(MK-7)was the main one.The content of vitamin K_(2)in Douchi was the highest(437.55μg/100 g),the content of vitamin K_(2)in Sufu and Soybean paste were lower(7.48μg/100 g and 2.47μg/100 g).The content of vitamin K_(2)in bacterial Douchi was higher than that in Mucor type and Aspergillus oryzae type which were 403.94,232.98 and 81.00μg/100 g(P<0.05).Soybean type Douchi was higher than that in black bean type of Douchi which were 610.41,178.08μg/100 g(P<0.05),and the content of vitamin K_(2)in dry Douchi was higher than the content of vitamin K_(2)in water Douchi which were 1517.45μg/100 g,297.58μg/100 g(P<0.05).However,there were no significant difference in the content of vitamin K_(2)in Soybean paste and Sufu in different types and regions(P>0.05).CONCLUSION Vitamin K_(2)is widely contained in Chinese fermented bean products,and its content is mainly affected by fermentation microorganisms and processing technology.
作者
李保龙
向雪松
祁邦国
何国忠
刘小兵
张雪松
张必科
Li Baolong;Xiang Xuesong;Qi Bangguo;He Guozhong;Liu Xiaobing;Zhang Xuesong;Zhang Bike(Chinese Center for Disease Control and Prevention,Beijing 102200,China;Key Laboratory of Trace Element Nutrition,National Health Commission of the People’s Republic of China,National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China;Kunming Medical University,Kunming 650000,China)
出处
《卫生研究》
CAS
CSCD
北大核心
2023年第3期440-444,共5页
Journal of Hygiene Research
基金
教育部科学研究重大课题攻关项目(No.21JZD039)
北京市科技计划课题(No.Z191100008619006)
关键词
发酵豆制品
维生素K_(2)
高效液相色谱
fermented bean products
vitamin K_(2)
high performance liquid chromatography
