酱牛肉加工过程中游离氨基酸含量变化的研究  

Study on the Changes of Free Amino Acids in Spiced Beef during Processing

作　　者：孙承锋[1] 喻倩倩[1] 宋长坤[1] 赵瑞连 陈飞 

机构地区：[1]烟台大学食品科学与工程研究所,山东烟台264005 [2]烟台市喜旺食品有限公司,山东烟台264002 [3]山东春雪食品有限公司,山东莱阳265202

出　　处：《食品研究与开发》2013年第24期9-12,共4页Food Research and Development

基　　金：山东省高等学校科技计划项目(J13LF01);山东省研究生教育创新计划项目(SDYY11193)

摘　　要：采用高效液相色谱法对酱牛肉加工过程中游离氨基酸的含量变化进行了分析。结果表明:总游离氨基酸的含量在腌制过程中会显著上升(p<0.05),尤其是天冬氨酸、谷氨酸、胱氨酸、丝氨酸、组氨酸、精氨酸、丙氨酸、酪氨酸和苯丙氨酸显著增加(p<0.05);经过高温煮制后,总游离氨基酸的含量会显著降低(p<0.05),其中天冬氨酸、谷氨酸、胱氨酸、苏氨酸、丝氨酸、组氨酸、精氨酸和丙氨酸含量显著降低(p<0.05);在低温煮制阶段,天冬氨酸和胱氨酸的含量显著上升(p<0.05),而苏氨酸和酪氨酸的含量显著降低(p<0.05)。各种氨基酸在加工过程中受加热等因素的影响,降解和生成的速率不同,导致其含量变化趋势不同。The changes of free amino acids during the processing of spiced beef were investigated by high performance liquid chromatography (HPLC). The result showed that the content of free amino acids increased significantly (p<0.05) during the process of curing, especially the content of aspartic acid, glutamic acid, cysteine, serine, histidine, arginine, alanine, tyrosine and phenylalanine. The content of free amino acids reduced significantly (p<0.05) after high temperature cooking stage, especially the content of aspartic acid, glutamic acid, cysteine, threonine, serine, histidine, arginine and alanine. In the low temperature cooking stage, the content of aspartic acid and cystine increased significantly(p<0.05), but the content of threonine and tyrosine reduced significantly(p<0.05). Various amino acids were influenced by heating or other factors during the processing, leading to the difference of their degradation and production rate, so the changes of their contents were different.

关 键 词：酱牛肉 高效液相色谱 游离氨基酸 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]