白斌芳^1，2，孙国政^3*，张卫兵^1*，周 博²，张生芳²，王文娟²，张 睿¹，郭 正²

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；

2.甘肃省食品检验研究院，甘肃兰州 730030；

3.庆阳市食品检验检测中心，甘肃庆阳 745000）

摘要：对甘肃陇南、庆阳两地传统发酵豆豉中的基本营养成分、氨基酸、脂肪酸和矿物质进行测定。结果表明：庆阳豆豉水分含量为47.24 g/100 g，脂肪含量为9.19 g/100 g，灰分含量为9.80 g/100 g，氨基酸态氮为0.78 g/100 g，氯化物含量为5.19%，总酸含量为0.20 g/kg，蛋白质含量为53.51 g/100 g；陇南豆豉的水分含量为43.96 g/100 g，脂肪含量为2.09 g/100 g，灰分含量为24.79 g/100 g，氨基酸态氮为1.16 g/100 g，氯化物含量为5.92%，总酸含量为0.20 g/kg，蛋白质含量为32.51 g/100 g。两种豆豉都含有16种氨基酸，以谷氨酸和脯氨酸含量较高，两种豆豉的第一限制性氨基酸均为苏氨酸。庆阳豆豉含有14种脂肪酸，陇南豆豉含有16种脂肪酸，含量较高的脂肪酸均为亚油酸、亚麻酸和油酸，两种豆豉样品中均含有Ca、Mg、Cu、Fe等12种矿物质，含量均存在显著性差异（P＜0.05）。本研究可为甘肃传统发酵豆豉的品质评价和调控提供参考。

关键词：传统发酵；豆豉；基本营养成分；氨基酸；脂肪酸；矿物质

中图分类号：TS214.2    文献标识码：A    文章编号：1674-506X（2023）06-0050-0006

Analysis of Nutritional Components of Two Traditional Fermented Douchi from Gansu

BAI Binfang^1，2, SUN Guozheng^3*, ZHANG Weibing^1*, ZHOU Bo², ZHANG Shengfang², WANG Wenjuan², ZHANG Rui¹, GUO Zheng²

（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;

2.Gansu Food Inspection and Research Institute, Lanzhou Gansu 730030, China;

3.Qingyang Food Inspection and Testing Center, Qingyang Gansu 745000, China）

Abstract：Determination of the basic nutrients, amino acids, fatty acids, and minerals in traditional fermented Douchi from Longnan and Qingyang in Gansu. The results showed that: Qingyang Douchi had a moisture content of 47.24 g/100 g, fat content of 9.19 g/100 g,  ash content of 9.80 g/100 g, amino acid nitrogen of 0.78 g/100 g,  chloride content of 5.19%, total acid content of 0.20 g/kg, and protein content of 53.51 g/100 g. Longnan Douchi had a moisture content of 43.96 g/100 g, fat content of 2.09 g/100 g, ash content of 24.79 g/100 g, amino acid nitrogen of 1.16 g/100 g, chloride content of 5.92% , total acid content of 0.20 g/kg, and protein content of 32.51 g/100 g. Both types of Douchi contain 16 amino acids, the levels of glutamic acid and proline are higher, and the first restricted amino acid in both is threonine. Qingyang Douchi contains 14 kinds of fatty acids, and Longnan Douchi contains 16 kinds of fatty acids, the higher content fatty acids are linoleic acid, linolenic acid and oleic acid respectively. Both samples contains 12 kinds of minerals including calcium, magnesium, copper, iron, etc. The nutrients in both Douchi have no significant difference in composition, but they have significant differences in content (P＜0.05). This study can provide reference for the quality evaluation and regulation of traditional fermented Douchi in Gansu province.

Keywords：traditional fermented; Douchi; nutrient content; amino acids; fatty acids; minerals

doi：10.3969/j.issn.1674-506X.2023.06-008

收稿日期：2022-12-06

基金项目：国家自然科学基金（31960486）

作者简介：白斌芳（1991-），女（藏族），硕士，工程师。研究方向：食品微生物。

*通信作者：孙国政（1982-），男，硕士。研究方向：乳品微生物；张卫兵（1974-），男，博士，教授。研究方向：乳品微生物。

引用格式：白斌芳,孙国政,张卫兵,等.甘肃两种传统发酵豆豉营养成分分析[J].食品与发酵科技,2023,59(6):50-55.