低盐腐乳生产过程中抗氧化和ACE抑制活性的变化.pdfVIP

2009 5 CHINA CONDIMENT 34 ACE 1, 3 1 1 2 3* 张晓峰 , 樊剑鸣 , 陈慕华 , 王丽英 , 李里特 ( 11 , 45000 1; 21 , 100039; 31 , 100083) : 文章通过改进盐腌和后酵工艺制备含盐量6% 的低盐腐乳, 分析低盐腐乳生产过程中抗氧化 和ACE 抑制 性的变化, 并与10%含盐量腐乳进行比较结果表明, 腐乳前酵生产过程中抗氧化 和ACE 抑制 性分别提高了37% 和140%; 腌渍过程中产品的功能 性并未降低; 在腐乳后酵生 产过程中, 6%食盐含量腐乳的清除自由基能力和ACE 抑制能力均明显高于 10% 食盐含量的腐 乳, 且 性保持能力高于10%食盐含量的腐乳 : 腐乳; 发酵; 抗氧化; ACE 抑制 : T S214. 2 : B : 1000- 9973( 2009) 05- 0063- 04 The ant-i oxidative and ACE inhibitory activity in low salt sufu making 1, 3 1 1 2 3* ZHANG Xi o-feng , FAN Ji n-ming , CHEN Mu- hu , WANG L-i ying , LI Li-te ( 1. College of Public He lth, Zhengzhou University, Zhengzhou 450001, Chin ; 2. Beijing W ng zhi he Food F ctory , Beijing 100039, Chin ; 3. College of Food Science nd N utrition l Engineering, Chin A gricultur l U niversity, Beijing 100083, Chin ) Abstract: T he ch nges of nt-i ox id tive nd ACE inhibitory ctivity w ere n lyzed in the pr ocess of producing 6% s lt-content Sufu. The results indic ted th t, in the process of pre-fer ment - tion, nt-i ox id tive nd ACE inhibitory ctivity incre sed by 37% nd 140% respectively; during the s lted pehtze m king , function l ctivity of Sufu did not decre se; nd in the process of post- ferment tion, 6% s lt-content Sufu re lly m int ins or even impr oves its function l ctivity th n 10% s lt-content Sufu. Key words: sufu; ferment tion; nt-i oxid tive; ACE inhibitory ctivity , , , ,