超高压处理对牛乳中游离氨基酸影响的研究  

Effection of free amino acid of milk by ultra-high pressure treatment

作　　者：张勇[1] 段旭昌[1] 白艳红[2] 毛多斌[2] 杨公明[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2007年第9期124-126,共3页Food Science and Technology

基　　金：河南省科技攻关项目(052SGYG28144)

摘　　要：采用氨基酸自动分析仪,通过柱后衍生的方法,对超高压杀菌乳中的游离氨基酸进行测定,并且与原乳、巴氏杀菌乳、超高温瞬时杀菌乳进行比较。结果表明:虽然适当的加热处理可以增加游离氨基酸的含量,但是随着加热温度的不断升高,会破坏或损失部分游离氨基酸。但是牛乳经过超高压杀菌处理以后,除丙氨酸和胱氨酸未检出,且超高压杀菌处理以后的天门冬氨酸的含量略低以外,其余游离氨基酸均可检出,而超高压杀菌牛乳中游离氨基酸的含量最高,巴氏杀菌乳中的含量次之,超高温瞬时杀菌乳中的含量最低。Free amino acid in ultra-high pressure sterilization milk is measured by auto amino acid analyse apparatus adopting post-column derivation means and is contrast with original milk, pasteurism milk as well as ultra high temperature sterilized milk. The results indicate： appropriate heat treatment can increase the content of free amino acid, but a part of free amino acid will be destroyed or Iossed with the heat temperature gradually increased. But after ultra-high pressure treatment, the all free amino acid can be measured except alanine and cystine and the content of asparagines is lower. The content of free amino acid is the highest in ultra-high pressure sterilize milk, the pasteurism milk is second, the ultra high temperature sterilized milk is lowest.

关 键 词：超高压 牛乳 游离氨基酸 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]