【摘要】 <正> 大豆的腥味与多价不饱和脂肪酸的氧化有关,在氧化过程中脂肪氧化酶起着催化作用。本文以正己醛作为代表探讨了脂肪氧化酶与致腥物质含量的关系。发现大豆在生长和贮存期间就有正己醛的生成,其中以脂肪氧化酶引起的酶促氧化为主。干破碎豆粒成粉,不管酶活更多还原

【Abstract】 Soybean beany flavor is the result of polyunsaturated fatty acid (PUFA). Oxidation of PUFA is catalyzed by lipoxygenase. In this paper, the relationship between iipoxy-genase and n-haxanol level in soybean was studied. During soybean growing and storing, n-hexanol was produced and remained in soybean. When soybean was breaked into flour, the level of n-hexanol was not increased regardless of enzymes activities, but after soybean; was soaked in water, n-hexanol level of samples having great activity of lipoxygenase was markedly increased. Soybean was heated in high temperature ( above 120℃), the n-hexanol vapors partly,The soy flour was stored under the condition of isotherraality and isobumidity, the relationship between n-hexanol level and lipoxygenase activity was following linear coorelationship: ΔA = Ki [Et] +C更多还原