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首页> 外文会议>International Symposium on Applied Chemistry >Recovering folic acid and its identification on mixed pastes of tempeh and fermented vegetable as natural source of folic acid
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Recovering folic acid and its identification on mixed pastes of tempeh and fermented vegetable as natural source of folic acid

机译：叶酸回收叶酸及其对豆腐和发酵蔬菜混合浆料的鉴定，作为叶酸的天然来源

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Mixing between tempeh and both fermented broccoli (Brassica oleracea) and spinach (Amaranthus sp.) were conducted to achieve mixed pastes as natural source of folic acid for 'smart food'. Mixing was performed on soy, mung bean, and kidney bean tempehs with both fermented broccoli and spinach at ratio of 1 : 1, 1 : 2, 1 : 3, 1 : 4, 1 : 5 and 1 : 6, respectively. Result of experimental activity showed that pulverizing ratio becoming more and more low will decrease total solids, soluble protein and N-Amino, but fluctuates on folic acid in mixed paste. Based on folic acid equivalent and the best fermented vegetable efficiency, optimization condition was reached in paste with combination between mung beans tempeh and fermented spinach at ratio of 1 : 2 by increasing folic acid concentration of 83.18 % (0.83 times), dissolved protein 432.29 % (4.32 times) and N-amino 55.36 % (0,55 times). While, it is occurred a lowering total solids 22.16 % (0.22 times) when compared with folic acid, soluble protein, N-amino, and total solids on initial materials of mung bean tempeh. In this condition, it is achieved folic acid monomer with molecular weight (MW) 148.14 Da. with relative intensity 100 %, and glutamic acid monomer 443.50 Da. with relative intensity 0.07 %.
机译：在Tempeh和发酵的西兰花（Brassica Oleracea）和菠菜（Amaranthus sp）之间混合以实现混合浆料作为“智能食物”的叶酸的天然来源。在大豆，绿豆和肾豆温度上进行混合，分别用发酵的西兰花和菠菜以1：1,1：2,1：3,1：4,1：5和1：6的比例进行。实验活动的结果表明，粉碎比变得越来越低，将降低总固体，可溶性蛋白质和N-氨基，但在混合浆料中叶酸波动。基于叶酸当量和最佳发酵的蔬菜效率，通过叶酸浓度为83.18％（0.83倍），溶解蛋白432.29％的叶酸浓度，溶解蛋白质，溶解蛋白质，溶解蛋白432.29％，达到优化条件，以糊状物与1：2的比例达到糊料。 （4.32次）和N-氨基55.36％（0,55次）。虽然，与叶酸，可溶性蛋白质，正氨基和总固体相比，发生在叶酸，可溶性蛋白质，N-氨基和在Mung Bean Tempeh的初始材料上的总固体下降22.16％（0.22倍）。在这种情况下，它达到了分子量（MW）148.14Da的叶酸单体。具有相对强度100％，谷氨酸单体443.50Da。相对强度为0.07％。

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