炒焦对山楂中氨基酸含量的影响分析

Effect of Coking on the Contents of Amino Acids in Hawthorn

为探索炒焦对山楂中氨基酸的影响及山楂炒焦过程中氨基酸的变化,对炒焦前后山楂中氨基酸含量的变化进行了分析。测定结果显示,炒焦前后山楂中氨基酸的种类不变,各种氨基酸含量变化不一;方差分析显示炒焦前后氨基酸的含量变化不显著,炒焦对山楂中氨基酸的影响较小。由于山楂在炒焦过程具备发生美拉德反应的物质基础和客观条件,推测山楂中的氨基酸在炒焦前后的含量差异可能与美拉德反应有关。

To investigate the effect of coking on amino acids in hawthorn and the reason for amino acid changes during coking process,types and content of amino acids in hawthorn before and after coking were analyzed.The results revealed that the types of amino acid in hawthorn were not changed,but the amino acid contents were changed.Variance analysis showed that the changes were not significant,which indicated that coking caused little influence to amino acids in hawthorn.It was supposed that the change of amino acid contents in hawthorn may be caused by Maillard reaction.