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当前位置: 首页 > 文章 > 后酵辅料对腐乳血管紧张素转换酶抑制活性的影响 中国食物与营养 2013,19 (04) 37-40
Position: Home > Articles > Effect of Dressing Mixtures on Angiotensin-converting Enzyme Inhibition Activity of Sufu During Post-fermentation Food and Nutrition in China 2013,19 (04) 37-40

后酵辅料对腐乳血管紧张素转换酶抑制活性的影响

作  者：
马艳莉;卢忆;张晓阳;李里特
单  位：
中国农业大学食品科学与营养学院
关键词：
腐乳;ACE抑制活性;乙醇;红曲;面曲
摘  要：
腐乳是中国传统发酵豆制品,其血管紧张素转化酶(ACE)抑制活性受加工工艺影响。本文研究了后发酵过程中不同辅料(乙醇、红曲和面曲)添加量对腐乳ACE抑制活性的影响,结果表明,乙醇、红曲和面曲添加影响腐乳ACE抑制活性;分别添加15%乙醇、2%红曲、1%面曲时,腐乳具有最高ACE抑制活性。腐乳ACE抑制活性在后酵过程中呈先升后降趋势;添加15%乙醇腐乳在后酵第5周时,ACE抑制活性达到最大值89.3%;添加2%红曲腐乳后酵第6周时ACE抑制活性达最大值84.9%;1%面曲添加量腐乳ACE抑制活性在后酵第6周时达最大值79.6%。
译  名：
Effect of Dressing Mixtures on Angiotensin-converting Enzyme Inhibition Activity of Sufu During Post-fermentation
作  者：
MA Yan-li,LU Yi,ZHANG Xiao-yang,LI Li-te(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
关键词：
sufu;ACE inhibitory activity;ethanol;red yeast rice;flour qu
摘  要：
Sufu is a traditional fermented soybean product in China,whose angiotensin-converting enzyme(ACE) inhibition activity is impacted by production processes.Effects of different dressing mixtures(ethanol,red yeast rice and flour qu) on ACE inhibitory activity of sufu were investigated.Result showed that the addition of ethanol,red yeast rice and flour qu affected ACE inhibitory activity of sufu.The highest ACE inhibitory activity could be obtained when 15% ethanol,2% red yeastrice,and 1% flour qu were added,respectively.ACE inhibitory activity of sufu increased firstly and slightly decreased subsequently during post-fermentation.The ACE inhibitory activity of sufu added 15% ethanol reached the highest of 89.3% after post-fermented five weeks.The ACE inhibitory activity of sufu added 2% red yeast rice and 1% flour qu reached the highest of 84.9% and 79.6% respectively after post-fermented six weeks.

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