摘要
本文采用柱前衍生-反相高效液相色谱法(RP-HPLC)对95℃条件下不同煮制时间,不同部位的鸡肉及鸡汤中游离氨基酸(FAA)含量进行测定,研究煮制时间对鸡肉及鸡汤游离氨基酸含量的影响规律。结果表明:95℃煮制不同时间,蛋白质发生不同程度的降解。因FAA形成量与降解量的比率及溶于汤中量的差异,鸡肉表层的FAA含量先升高后降低,在40min时达到最大值;鸡肉中心的FAA含量呈现升高趋势,在120min时达到最大值。鸡汤中的FAA含量因肉样中FAA溶于其中而随煮制延长呈显著升高趋势,煮制120min时的含量约是10min的5倍。因此加热120min内,随煮制时间延长鸡汤会更加鲜美可口,且营养价值高。
To study the changes of free amino acids in chicken during cooking,seventeen kinds of free amino acid （FAA） content in chicken specimens and broth under different time in 95℃ were examined through reversed phrase high-performance liquid chromatography （RP-HPLC）with pre-column derivation method.The results showed that：Proteins degraded in varying degrees under different time in 95℃.For the different rates of formation and degradation and the different amounts of FAAs effused into broth,the contents of FAAs in surface specimens displayed increase and then decrease, while reaching the maximum at 40 minutes;and that in central specimens showed a gradual increase, while reaching the maximum at 120 minutes.A sharp rise was observed in soup samples,for that meat samples＇ FAA dissolved in it,the FAAs content of 120min was about five times as that of 10min.So within two hours heating,the chicken soup would be more delicious and nutritious with the extension of time.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第9期333-337,342,共6页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(31271895)
