赵雪如,李佳莹,付玮琦,任佳敏,李风娟

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

摘要(Abstract)：

用解淀粉芽孢杆菌SY07(Bacillus amyloliquefaciens SY07)发酵绿豆，对发酵过程中绿豆的营养成分、体外降血糖活性和挥发性风味物质进行研究。结果表明，发酵24 h的绿豆具有最高的α-葡萄糖苷酶抑制活性和α-淀粉酶抑制活性，抑制率分别为50.3%和92.0%。发酵48 h的绿豆具有最高的总酚、总黄酮、多肽含量，分别为3.0 mg GAE/g DW,1.6 mg CE/g DW,5.4 g/100 g。在发酵过程中检测到了醇类、酮类、醛类、酸类、酯类、酚类、烷烃类、醚类、呋喃类、吡嗪类和其他类物质共96种挥发性风味成分，其中OAV>1的物质有11种。该研究表明B.amyloliquefaciens SY07发酵绿豆具有潜在良好的降血糖活性，可为开发新型发酵豆制品提供重要的参考。

关键词(KeyWords)： 解淀粉芽孢杆菌SY07;营养成分;降血糖活性;风味成分

Abstract:

Keywords:

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

作者(Author): 赵雪如,李佳莹,付玮琦,任佳敏,李风娟

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