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中文摘要：
以采自东北10个地区的10份传统发酵豆酱为研究对象,采用氨基酸自动分析仪分别对其游离氨基酸进行分析,并利用SPSS软件的主成分分析法,对豆酱的游离氨基酸质量分数进行综合评价。结果表明：不同地区传统发酵豆酱游离氨基酸质量分数存在差异,游离氨基酸综合质量最高的为QQHE1样品,其次为TL1样品,最低的为YK1样品。
英文摘要：
10 samples of traditional fermented soybean paste were collected from northeast of china.Comprehensive evaluation of free amino acid content were carried out by using PCA and SPSS.The main results showed that different samples had different comprehensive evaluation index of free amino acid content,the free amino acids of sample QQHE1 was the highest,followed by TL1 sample,the lowest was sample YK1.
同期刊论文项目
同项目期刊论文
Identification of lactic acid bacteria in suancai , a traditional Northeastern Chinese fermented foo
Analysis of Relationship between Sensory Quality and Physiochemical Indexes of Natural fermented Soy
Bacterial community involved in traditional fermented soybean paste dajiang made in northeast China.
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