两种加工工艺中仿刺参氨基酸和牛磺酸流失量对比研究

Study on the Loss of Amino Acids and Taurine in Sea Cucumber Applying Two Processing Technology

研究两种方法加工仿刺参过程中营养流失情况。利用无外源水蒸制方法(创新法)和传统的煮制方法(传统法)加工仿刺参,检测创新法的蒸制液和传统法的煮液中氨基酸和牛磺酸含量。结果显示,创新法和传统法加工仿刺参时,总氨基酸流失量分别为4.03 mg/g和5.37 mglg,牛磺酸流失量分别为0.09 mg/g和0.12 mg/g,创新法比传统法总氨基酸流失量降低24.95%,牛磺酸流失量降低25%。无外源水蒸制工艺比传统的煮制工艺加工仿刺参营养流失更少,效果更好。

The loss of amino acids and taurine in sea cucumber applying new and traditional processing technology was studied.The results indicated that the total loss of amino acids of the new and traditional processing technology was 4.03mg/g and 5.37 mg/g,respectively;the total loss of taurine was 0.09mg/g and 0.12mg/g,respectively.The loss of amino acid and taurine by new technology was lower than the traditional technology.