The dynamic quantity changes of 17 free amino acids during semen sojae praeparatum and black beans fermentation process were investigated. The result will help optimizing fermentation conditions and allow standardization for the process. Absidia corymbifera was used for fermenting semen sojae praeparatum and black beans. Samples were collected at 0, 6, 12, 24, 48, 72, 120, 168 h. The contents of 17 free amino acids were analyzed by high performance liquid chromatography (HPLC) with AccQ·Tag pre-column derivatization method. With the extension of fermentation time, the amount of arginine and serine decreased approximately 18 times and 2 times, respectively; the amount of proline, histidine, glutamate and glycine increased 2-5 times. These results not only quantified the changes of free amino acids contents during the fermentation of semen sojae praeparatum and black beans, but also provided a critical reference for subsequent pharmacodynamics research.
MI Yueguang
,
WANG Weiming
,
SUN Yinling
,
WANG Ping
,
CAO Yang
,
CHEN Liyan
. Dynamic quantity changes of free amino acids during semen sojae praeparatum and black beans fermentation using pure strain[J]. Food and Fermentation Industries, 2019
, 45(23)
: 257
-261
.
DOI: 10.13995/j.cnki.11-1802/ts.021550
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