干海参中外源性糖溶出条件的优化

Dissolution optimization of exogenous sugar in dried sea cucumber

目的针对劣质干海参加工过程中掺杂使假的现象,对非法添加的外源性糖的溶出条件进行优化,为干海参的品质鉴别提供参考。方法以外源性糖残留率为指标,通过三因素三水平L9(34)正交试验分析浸泡过程中的换水次数、煮制时间以及泡发时间对外源性糖溶出的影响。同时检测海参中的蛋白质经不同煮制时间的损失情况。结果煮制时间对外源性糖的溶出影响极显著(P<0.01),泡发时间影响显著(P<0.05),浸泡过程中的换水次数在选定的水平范围内影响不显著(P>0.05)。煮制时间对蛋白损失有显著影响,煮制20、40、60 min组对应的蛋白损失率分别为1.73%、2.94%和3.70%。结论综合考虑外源性糖残留与蛋白损失情况,干海参中外源性糖溶出的较优工艺参数为:浸泡24 h,期间换水1次,煮制20 min,煮后泡发24 h。

Objective To provide a reference for the quality identification of dried sea cucumber, the technological parameters of illegally added exogenous sugar dissolution in dry sea cucumber were optimized, according to the adulteration phenomena. Methods Residual rate of exogenous sugar was selected as the in-dex to analyze the effects of numbers of water changing during presoak, boiling time and rehydrating time dur-ing the dissolution process of exogenous sugar by L9(34) orthogonal experiment. Protein loss with different boiling time was also determined. Results The residual rate of exogenous sugar was significantly influenced by boiling time (P<0.01) and rehydrating time (P<0.05), numbers of water changing had no remarkable effect (P>0.05). However, boiling time had significant effect on protein loss, and protein loss with boiling time of 20 min, 40 min and 60 min was 1.73%, 2.94%and 3.70%, respectively. Conclusion The optimal parameters for exogenous sugar dissolution were as follows:changing water one time during 24 h presoak, boiling for 20 min and rehydrating for 24 h.