摘要
养殖对虾和海捕对虾肌肉一般组成的分析结果表明:两类对虾肌肉中各组分含量无显著差异。两类对虾肌肉提取物中游离氨基酸主要有Gly,Arg,Ala,Pro,Tau。提取物水解后,Asp和Glu量增加8—10倍说明提取物中有短肽存在。提取物中主要核苷酸是AMP和IMP两类对虾提取物中的氧化三甲胺和甜菜碱含量相差较大。
This paper presents the difference of flavour components between the cultured and the wild prawns.The results ot proximate analysis of prawn muscles indicated they were very similar in the contents of water,crude protc-in,ash and crude lipid.The amino acids composition of the cultured and the wild prawn extracts have the same characteristics: a very high content of GI.Y,ARG,PRO with low amounts of ALA and TAU.After acid hydrolysis of the extracts,some amino acids such as GLU and ASP increased remarkably The results of nucleotides analysis of extracts showed that the major components wete AMP and IMP.The total contents of extractives of the two categories of extracts were similar There was a great difference in quaternary bases contents between the cultured and the wild prawns.
基金
国家教委博士点基金
关键词
中国对虾
成分
养殖
海捕
季胺碱
Extracts
flavour components
cultured prawn
wild prawn
quaternary bases
