| 柔鱼不同部位的呈味物质含量比较 |
| |
| 引用本文： | 石建高,钟文珠,陶礼民.柔鱼不同部位的呈味物质含量比较[J].上海水产大学学报,2002,11(1):58-61. |
| |
| 作者姓名： | 石建高 钟文珠 陶礼民 |
| |
| 作者单位： | 中国水产科学研究院东海水产研究所 上海200090
(石建高)，上海泰康食品厂 上海201403
(钟文珠)，上海泰康食品厂 上海201403(陶礼民) |
| |
| 摘 要： | 将柔鱼可食部分分成胴体，鳍和头足三部分，用80％乙醇抽提法分别对其其味物质作提取试验，测定了不同部位的原料和抽提物中主要呈味物质的含量，并对其中的甜菜碱，氨基酸及无机离子K^ ,Na^ ,Ca^2 ,Fe^2 ,Zn^2 ,PO4^3-,Cl^-等作比较研究。结果表明：无论是原料还是抽提物中，胴体部分甜菜碱和氨基酸含量都最高，而鳍和头足中的含量相对偏低且相差不大；无机离子在胴体，头足和鳍中的含量则依次减少，抽提物中牛磺酸的含量胴体比鳍和头足低。此外，对柔鱼中呈味成分的应用进行了可行性的初步探索。
|
| 关 键 词： | 柔鱼 部位 呈味物质 含量 抽提 |
| 文章编号： | 1004-7271(2002)01-0058-04 |
| 修稿时间： | 2001年11月22 |
Comparison of fiavour components content in different parts of squid |
| |
| SHI Jian gao ,ZHONG Wen zhu ,TAO Li min.Comparison of fiavour components content in different parts of squid[J].Journal of Shanghai Fisheries University,2002,11(1):58-61. |
| |
| Authors: | SHI Jian gao ZHONG Wen zhu TAO Li min |
| |
| Institution: | SHI Jian gao 1,ZHONG Wen zhu 2,TAO Li min 2 |
| |
| Abstract: | In this paper, the edible parts of squid are divided into three sections tube fin and tentacles.80% ethanol was used for extracting flavour components from each. The main flavour components, betaines, amino acids and inorganic ions such as K +,Na +,Ca 2+ ,Fe 2+ ,Zn 2+ ,PO 4 3- and Cl -, in the raw squid and extracts were determined and compared with each other. The results indicate that the percentage of betaines and amino acids from the raw squid or the extracts, are higher in the tube than that in the fin and tentacles but there is little difference between the percentage in fin and tentacles . The content of inorganic ions in tube, tentacles and fin diminishes in turn. However, the content of taurine in the tube is lower than that in the fin and tentacles. In addition, the feasibility of the application of the flavour components has received preliminary exploration. |
| |
| Keywords: | squid flavour components extraction |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
