摘要
通过查阅古籍及现代文献,对淡豆豉的历史演变、古今发酵工艺对比和关键环节控制进行了系统的梳理,分析并总结了淡豆豉的品质影响因素及其控制方法,以期为淡豆豉质量控制研究提供参考依据。经分析后发现,在淡豆豉的发酵过程中,发酵菌种、杂菌、温度和湿度等均为影响其品质的重要因素,"后酵"过程的条件控制更是被历代本草重点关注。此外,古代认可的"香美之豉"是以霉菌为优势菌发酵而成,发酵霉菌的选育和使用应是解决淡豆豉品质问题的要点。因此,基于历代本草所载"香"和"美"的评价指标深入研究和优化菌种、温度、湿度等工艺条件对提高淡豆豉的品质具有重要意义。
The historical evolution,fermentation technology and key links of Sojae Semen Praeparatum(SSP)were sorted out by consulting ancient books and modern literature,and the influencing factors and control methods of quality were analyzed and summarized in order to provide reference for the quality control of SSP.After analysis,it was found that in the fermentation process of SSP,fermentation strains,miscellaneous bacteria,temperature and humidity were all important factors affecting the quality of SSP. The condition control of "post fermentation" process has been paid more attention to in the past dynasties. In addition,the delicious SSP recognized in ancient times should be made from mold fermentation,and the breeding and application of fermented mold may be the key point to solve the quality problem of SSP. Therefore,based on the evaluation indexes of SSP in the past dynasties,it is of great significance to study and optimize the technological conditions such as strain,temperature and humidity in depth to improve the quality of SSP.
作者
林王敏
翁倩倩
邓爱平
赵佳琛
张悦
王海洋
任亚风
张水利
俞冰
詹志来
黄璐琦
LIN Wang-min;WENG Qian-qian;DENG Ai-ping;ZHAO Jia-chen;ZHANG Yue;WANG Hai-yang;REN Ya-feng;ZHANG Shui-li;YU Bing;ZHANZhi-lai;HUANG Lu-qi(State Key Laboratory Breeding Base of Dao-di Herbs,National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China;College of Pharmaceutical Science,Zhejiang Chinese Medical University,Hangzhou 310053,China;Academician Workstation of Jiangxi University of Traditional Chinese Medicine,Nanchang 330004,China;Henan University of Chinese Medicine,Zhenghzou 450046,China;Hebei Meiwei Pharmaceutical Co.Ltd.,Baoding 071000,China;Xiamen Beucao Zhenyuan Biomedical Technology Co.Ltd.,Xiamen 361026,China)
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2021年第11期222-232,共11页
Chinese Journal of Experimental Traditional Medical Formulae
基金
中央本级重大增减支项目(2060302)
中国中医科学院基本科研业务费项目(ZZ13-YQ-091)
国家重点研发计划项目(2019YFC1711401,2017YFC1700805)。
关键词
淡豆豉
发酵工艺
历史沿革
品质评价
过程控制
霉菌
基因工程
Sojae Semen Praeparatum
fermentation process
historical evolution
quality evaluation
process control
mold
genetic engineering
作者简介
第一作者:林王敏,在读硕士,从事中药资源及其品质评价研究,E-mail:2842806128@qq.com;通信作者:詹志来,副研究员,从事中药品质评价、本草考证、中药标准化研究,Tel:010-64087964,E-mail:zzlzhongyi@163.com;通信作者:黄璐琦,研究员,从事中药资源与分子生药学研究,E-mail:huangluqi@126.com。
