- 作者: Shushi Chen and Nan-Hurng Chen
- 中文摘要:
Department of Food Nutrition, Chung Hwa College of Medical Technology, Jen-Te, Taiwan 717, R.O.C.
A HPLC system linked to a variable wavelengths UV detector was used to sequentially determine the total concentration and enantiomeric composition of two selected free amino acids (leucine, phenylalanine) in two highly fermented foods, bean curd and paste soy bean (I.e., miso), after their derivatization with N-benzoyl chloride. As was expected, fermented bean curds tended to have a higher percentage of D-enantiomers and greater total amount of amino acids than paste soy beans or fermented soy beans as reported previously. In one case, the relative amounts of D-phenylalanine and D-leucine exceeded 40% of the individual amino acids. Interestingly, paste soy bean made in Japan is found to be better than that made in Taiwan in terms of a higher total level of amino acids and a lower percentage of D-enantiomers. In most samples, leucine was found to have a lower average percentage of D-enantiomer but higher total concentration than phenylalanine. This finding is consistent with what was observed for fermented soy beans. Only a trace of amino acids (leucine, phenylalanine) was found in raw soy beans and bean curd, which was thought to be a result of a lack of microbial activities (e.g., fermentation, aging, etc.). - 英文摘要: --
- 中文關鍵字: --
- 英文關鍵字: --