摘要
针对当前我国传统毛霉豆豉生产中品质波动大、市场上无法做到优质优价等问题,该研究旨在构建中国传统毛霉型豆豉的多维度营养品质评价体系。通过系统分析毛霉型豆豉的微生物群落结构、发酵机制及其对营养成分、风味特征的影响,建立了涵盖蛋白质组分、脂肪酸构成、功能性代谢产物及潜在风险因子的分级评价体系,为毛霉型豆豉的标准化生产提供了科学依据。从毛霉豆豉的微生物污染防控机制、功能性代谢产物积累规律以及风险评估体系构建方法等方面,着重阐述了异黄酮、多酚等功能组分的协同作用机理及其在品质分级中的应用价值,将代谢组学特征谱与生物可利用度评估相结合,推动品质评价体系从传统感官-理化二元框架向功能活性-安全双属性整合模型演进,提出需建立原料多级质控、危害因子谱系数据库及危害分析及关键控制点体系全程监控的三维防控策略,建议通过标准化工艺参数调控提高异黄酮等活性物质的最低含量标准,同时强化对微生物毒素、重金属残留和大豆致敏蛋白的协同监控,为传统发酵食品从“定性描述”向“定量调控”的学科跨越提供理论参考。
This study establishes a multidimensional nutritional quality evaluation system for Chinese traditional Mucor-type douchi to address the issues of product quality inconsistency and market undervaluation.By systematically analyzing the microbial community structure,fermentation mechanisms,and their impacts on nutritional components and flavor profiles,a hierarchical evaluation framework encompassing protein composition,fatty acid configuration,functional metabolites,and potential risk factors is developed.The investigation highlights the synergistic mechanisms of functional components such as isoflavones and polyphenols in quality grading,integrating metabolomic signatures with bioaccessibility assessments to advance the evaluation system from a traditional sensory-physicochemical model to a functionality-safety dual-attribute paradigm.Key innovations include elucidating microbial interactions that inhibit nitrosamine precursor conversion and identifying bioavailability-regulated pathways for heavy metal immobilization.A three-dimensional prevention-and-control strategy is proposed,comprising multi-tier quality control of raw materials,a hazard-factor lineage database,and comprehensive end-to-end monitoring via the Hazard Analysis and Critical Control Points(HACCP)system.Standardized parameters are recommended to elevate minimum thresholds for bioactive compounds while enforcing coordinated controls over mycotoxins,heavy metals,and allergenic proteins.This framework provides a theoretical foundation for transitioning traditional fermented foods from qualitative descriptions to quantitative regulation,bridging empirical knowledge with modern scientific methodologies to enhance global competitiveness in fermented soybean product.
作者
杜源鑫
张桂香
寇安琪
刘广昊
张炳文
王金慧
徐楷骏
DU Yuanxin;ZHANG Guixiang;KOU Anqi;LIU Guanghao;ZHANG Bingwen;WANG Jinhui;XU Kaijun(School of Biological science and Technology,University of Jinan,Jinan 250022,China;Culture and Tourism College,University of Jinan,Jinan 250002,China;Chongqing Jinivy Food Co.Ltd.,Chongqing 404002,China)
出处
《食品与发酵工业》
北大核心
2025年第19期412-421,共10页
Food and Fermentation Industries
基金
鲁渝科技协作项目(SGG2404)。
关键词
毛霉型豆豉
多维度
品质评价
功能性成分
风险评估
Mucor-type Douchi
multi-dimensional
quality evaluation
functional components
risk assessment
作者简介
第一作者:杜源鑫,硕士研究生;通信作者:张炳文,教授,E-mail:zbw217@163.com。
