凯里特色鱼酱酸品质特性研究

Study on Quality Characteristics of Typical Fish Sauce Acid from Kaili

以4种代表性的鱼酱酸为研究对象,以糟辣椒为对照,对基础营养成分、矿物质、有机酸和辣椒碱等含量进行分析。结果表明:4种鱼酱酸与糟辣椒的固形物、粗脂肪、蛋白质、氨基酸态氮、总酸、总酯、游离氨基酸、矿物质、有机酸和辣椒碱含量均差异显著(p<0.05)。鱼酱酸中游离氨基酸高于糟辣椒,且绿之宝鱼酱酸中总游离氨基酸含量是糟辣椒的2.62倍,其中谷氨酸含量最高(0.30~0.51 g/100 g),表明鱼酱酸的鲜味比糟辣椒(0.18 g/100 g)更为浓郁。鱼酱酸中钙和磷高于糟辣椒,绿之宝鱼酱酸中钙含量最高(1927.27 mg/kg),是糟辣椒的10.58倍。鱼酱酸和糟辣椒中辣椒碱含量为8.84~15.64μg/g,且主要有机酸均为乳酸、柠檬酸和乙酸。

Taking four kinds of Kaili typical fish sauce acid as the research subjects and fermented chili as the reference object,the main nutrients,minerals,organic acids and capsaicin are analyzed in this study.The results show that the content of solids,crude fat,protein,amino acid nitrogen,total acid,total ester,free amino acid,mineral,organic acid and capsaicin of the four kinds of fish sauce acid and fermented chili is significantly different(p<0.05).The free amino acid content of fish sauce acid is higher than that of fermented chili,and the total free amino acid content of Lvzhibao fish sauce acid is 2.62 times higher than that of fermented chili.The glutamic aicd content is the highest(0.30~0.51 g/100 g),indicating that the umami of fish sauce acid is stronger than that of fermented chili(0.18 g/100 g).The content of calcium and phosphorus in fish sauce acid is higher than that in fermented chili,and the calcium content of Lvzhibao fish sauce acid is the highest(1927.27 mg/kg),which is 10.58 times higher than that of fermented chili.The capsaicin content of fish sauce acid and fermented chili ranges from 8.84μg/g to 15.64μg/g,and the main organic acids are lactic acid,citric acid and acetic acid.