李梦茹,杨文清,李西西,李佳莹,赵雪如,付玮琦,李风娟

• 1:天津科技大学食品科学与工程学院省部共建食品营养与安全国家重点实验室食品营养与安全教育部重点实验室

摘要(Abstract)：

丹贝是一种以大豆为原料经根霉等发酵而制得的产品，文章采用后发酵工艺对鲜丹贝进行进一步加工得到衍生产品丹贝酱，考察了丹贝酱在后发酵过程中风味物质、抗氧化能力、总酚含量、总黄酮含量和游离氨基含量的变化。结果表明，丹贝经后发酵72 h后所得丹贝酱样品水提物呈现良好的抗氧化活性，DPPH、ABTS自由基清除能力、Fe~(3+)还原能力分别为1.526,1.609,0.983 mg TE/g DW,总酚及总黄酮含量分别为1.811 mg GAE/g DW和0.113 mg CE/g DW;风味成分分析发现，后发酵72 h丹贝酱样品中1-辛烯-3-酮、3-辛酮、1-辛烯-3-醇、壬醛和2-正戊基呋喃的气味活性值(OAV)较高，可被视为主要香气成分，将为具有良好功能活性及感官品质的丹贝酱及其他丹贝衍生产品的开发提供基础理论参考。

关键词(KeyWords)： 后发酵;丹贝酱;抗氧化能力;酚类物质;风味

Abstract:

Keywords:

基金项目(Foundation): 天津市自然科学基金项目(16JCYBJC23200)

作者(Author): 李梦茹,杨文清,李西西,李佳莹,赵雪如,付玮琦,李风娟

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