作　　者： (马艳莉）; (刘亚琼）; (夏亚男）; (张玉杰）; (王颉）;

机构地区： 河北农业大学食品科技学院，河北保定071001

出　　处： 《中国食品学报》 2017年第6期60-66,共7页

摘　　要： 比较了青方、红方、白方和低盐红腐乳理化性质及乙酰胆碱酯酶(Ach E)抑制活性,研究高Ach E抑制活性腐乳样品发酵过程中Ach E抑制活性的变化规律。结果表明:4种腐乳中,青方腐乳pH和食盐含量最高,总酸和水分含量最低,氨基态氮和水溶性蛋白含量高于红方和白方腐乳。青方腐乳中含量最高的5种氨基酸均为疏水性氨基酸,分别为Leu,Ala,Val,Ile和Phe,其它3种腐乳中Glu和Asp含量最高。青方腐乳Ach E抑制活性明显高于其它类型腐乳,其乙醇提取物的IC50值为0.52 mg/m L;白方腐乳抑制活性次之,其IC50值约为青方腐乳的2.54倍。白坯提取液几乎不显示Ach E抑制活性,生产过程Ach E抑制活性明显增加,对Ach E的抑制率达56.32%,而盐腌过程抑制活性降低24.15%;后酵前期,青方腐乳Ach E抑制活性继续增加,增幅小于前酵过程,而后酵45 d后Ach E抑制活性变化不明显。 In this study, acetylcholinesterase（Ach E） inhibitory activity and physicochemical properties of grey, red,white and low-salt sufu were compared. The Ach E inhibitory activity changes of sufu samples during production process were further investigated. The results showed that among four types of sufu, grey sufu had highest pH value and salt content, while lowest total acid and moisture content. Amino nitrogen and water-soluble protein content of grey sufu were also higher than those of red and white sufu. The five highest concentrations of amino acids in grey sufu were Leu, Ala,Val, Ile, and Phe, respectively, which were all hydrophobic amino acids. In three other types of sufu, the highest content of amino acids were Glu and Asp. The Ach E inhibitory activity of grey sufu（IC50value of its ethanol extract was0.52 mg/m L） was significantly higher than that of other types. The Ach E inhibitory activity of white sufu was the second highest（IC50value of its ethanol extract was about 2.54 times of that of grey sufu）. The extract of tofu hardly showed Ach E inhibitory activity, while Ach E inhibitory activity significantly increased during pre-fermentation process, with Ach E inhibition rate of 56.32%. The Ach E inhibiting activity decreased 24.15% during salting process, while the inhibiting activity of grey sufu continued to increase during post-fermentation process. When after post-fermentation 45 d, the Ach E inhibiting activity did not change significantly.

关 键 词： 腐乳 理化性质 乙酰胆碱酯酶抑制活性 发酵过程