摘要
腐乳白点,经化学定性、HPLC定量鉴定、重结晶显微观察等试验,证实了其主要成分是73%～76%的酪氮酸和一些菌丝体。不同腐乳样品的游离氨基酸图谱显示了白点的出现与游离酪氨酸含量之间有密切关系。
The white particles which freguently occur on the surface, of Chinese sufu were examined through recrystalligation, microscopic observation chemical assay and HPLC identification, which consisting of 73%～76% of tyrosine and certain amount of fungal mycellia. Amino acid profiles of different sufu Products indicated that the occurrence of white particles is closely related to the amount of free tyrosine in sufu.
关键词
腐乳
白点
鉴定
Sufu
White particle
Identification
