宋朝阳，罗俏俏，杨 祥，隆佳惠，李贻珍，张卫兵^*

（甘肃农业大学食品科学与工程学院，甘肃兰州 730070）

摘要：以五香和香辣两种传统发酵豆糁为试验材料，对两种豆糁的基本营养成分、氨基酸、脂肪酸、矿物质进行检测，分析其营养组成的差异。结果表明：五香豆糁的脂肪含量为1.47%、总酸为 0.05 g/100 g、氨基酸态氮为1.31 g/100 g、蛋白质含量为21.79 g/100 g、总糖为32.46 g/100 g；香辣豆糁的脂肪含量为1.63%、总酸为0.04 g/100 g、氨基酸态氮为1.61 g/100 g、蛋白质含量为21.93 g/100 g、总糖为32.82 g/100 g。两种豆糁中含有17种氨基酸，种类齐全比例适宜，以天冬氨酸和谷氨酸含量最高；两种豆糁中含有23种脂肪酸，其中含量较高的脂肪酸为亚油酸、α-亚麻酸和油酸；两种豆糁中都检测出Fe、Mn、Cu、Zn、Na、K、Ca等矿物质，其中以Na、K含量更为丰富，香辣豆糁矿物质含量显著高于五香豆糁（P＜0.05）。本研究可为传统豆糁的品质控制及食用安全性评价提供理论支持。

关键词：传统发酵；豆糁；营养成分

中图分类号：TS214.2   文献标识码：A   文章编号：1674-506X（2020）03-0008-0007

Analysis of Nutritional Components of Two Traditional Fermented Doushen

SONG Zhao-yang, LUO Qiao-qiao, YANG Xiang, LONG Jia-hui, LI Yi-zhen, ZHANG Wei-bing^*

（College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：This study used homemade spiced and spicy doushen as the research object, analyzed basic nutrients, amino acids, fatty acids,  minerals of two doushen, and Study its nutritional composition and differences. The results showed that Spiced doushen had a fat content of 1.47%, total acids of 0.05 g/100 g, amino acid nitrogen of 1.31 g/100 g, protein content of 21.79 g/100 g and total sugar of 32.46 g/100 g. Spicy doushen had a fat content of 1.63%, total acid of 0.04 g/100 g, amino acid nitrogen of 1.61 g/100 g, protein content of 21.93 g/100 g and total sugar of 32.82 g/100 g. 17 kinds of amino acids were detected in spiced and spicy doushen. The amino acids with higher content were aspartic acid and glutamic acid. The score of amino acids pattern in spiced doushen and spicy doushen was 74.75 and 73.61 respectively. Spiced and spicy doushen had 23 fatty acids. The fatty acids with higher content were linoleic acid, linolenic acid and oleic acid respectively. Iron, manganese, copper, zinc, sodium, potassium, calcium and other minerals were detected in spiced and spicy doushen. Among them, sodium and potassium are more abundant, and the mineral content of spicy doushen was significantly higher than that of spiced doushen (P＜0.05). The study provides theoretical support for quality control and edible safety evaluation of traditional doushen.

Keywords：traditional fermented; doushen; nutrient content

doi：10.3969/j.issn.1674-506X.2020.03-002

收稿日期：2020-01-03

基金项目：国家自然科学基金项目（31760466，31960486，31560442）；伏羲青年英才培育计划（Gaufx-02Y01）；甘肃农业大学青年导师基金（GAU-QNDS-201717）

作者简介：宋朝阳（1992-），男，硕士。主要从事食品微生物方面科研工作。

*通讯作者

引文格式：宋朝阳,罗俏俏,杨祥,等.两种传统发酵豆糁的营养成分分析[J].食品与发酵科技,2020,56(3):8-13,30.