不同纳豆配方的营养成分分析研究

目的:分析不同纳豆配方中氨基酸、总黄酮、总糖等营养成分和C/N比,为下一步开展工业化生产提供科学依据。方法:氨基酸分析依据国标GB/T 5009.124—2002、GB/T 5511—2008采用(835-50型)氨基酸分析测定仪检测;总黄酮、总糖依据《保健食品检验与评价技术规范》(2003年版)国标GB/T 5009.8—2008检测,将总葡萄糖和总氨基酸之比作为评价配方中C/N比指标。结果:和传统纳豆比较,薏米纳豆和苦荞纳豆氨基酸比例及C/N比下降,总黄酮、总糖含量大大提高,还改善了纳豆的不良气味,增强了纳豆的营养保健作用。

Analysis and Study on the Nutrient Contents in Different Formulations of Natto

Objective： To analyze the nutrient contents of amino acid, total flavornoids and total polysaccharide and C/N ratio in different Natto formulations for providing a scientific basis for carrying out the industrialized production in the next step. Methods： Amino acid is detected by using amino acid analyzer（835-50type）according to GB/T5009.124-2002 and GB/T5511-2008; the total flavornoids and total polysaccharide are detected according to The Technical Specifications for Inspection and Evaluation of Health Food（2003 Edition） and GB/T 5009.8—2008; the ratio of total polysaccharide and total amino acid is regarded as the index of C/N ratio in evaluation formulation. Results： Compared with traditional Natto production, the ratio of YIMI Natto and KUQIAO Natto and the C/N radio are reduced, the contents of total flavornoids and tatal polysaccharide in production are increased greatly, the odd taste of Natto is improved, the nutrition and health care function is strengthened.