【摘要】 采用氯仿-甲醇分别提取新鲜豆渣和经粗壮脉纹孢菌发酵后豆渣中的脂肪,甲醇钠甲基化其中脂肪酸,利用气相色谱分析测定二者的脂肪酸组成。实验结果表明:粗壮脉纹孢菌发酵提高豆渣中饱和脂肪酸的含量,降低了多不饱和脂肪酸的含量。更多还原

【Abstract】 Fatty acids contents of fresh soybean residue and soybean residue after Neurospora.crassa fermentation was determined by gas chromatography,the fat in two samples was abstracted by chloroform-methanol and methylated with NaOCH3.The result showed that after fermentation by Neurospora.crassa,saturated fatty acids content of soybean residue increased,and polyunsaturated fatty acids content decreased.更多还原