油香椿制品氨基酸的测定与营养评价  

Determination and analysis of amino acids content in Toona sinensis Roem

作　　者：邵金良[1] 黎其万[1] 董宝生[1] 刘宏程[1] 汪禄祥[1] 和丽忠[1] 束继红[1] 

机构地区：[1]云南省农业科学院质量标准与检测技术研究所,昆明650223

出　　处：《中国食品添加剂》2008年第6期153-156,131,共5页China Food Additives

摘　　要：目的:比较新鲜香椿和油香椿制品氨基酸的含量。方法:采用日立L-8800型氨基酸自动分析仪,色谱条件:标准分析柱4.6mm×60mm,反应柱温度:57.0℃,反应器温度:136℃,测定了新鲜香椿叶及香椿制品中水解氨基酸。结果表明:新鲜香椿及香椿制品中均测定出17种氨基酸,其必需和半必需氨基酸有12种,新鲜香椿叶的氨基酸总量为4.70%,油香椿制品的氨基酸总量为3.52%。结论:经加工处理的油香椿制品能最大限度地保持香椿自身固有的氨基酸,且口感较好,携带方便,能克服季节性供给和不耐贮运的不足,值得大力开发利用。Objective： To investigate the amino acids from the fresh Toona sinensis Roem and its oil product. Methods： Amino Acid Mobile Analyzer was used in determination of the content of amino acids from fresh Toona sinensis Roem and it oil products. The chromatographic condition was ： standard column 4. 6mm× 60mm, temperature of column 57.0%, and reactor part 136. 0℃. Results ： 17kinds of amino acids were assayed. Twelve of all was necessary or half- necessary amino acids. The total content of hydrolyzed amino acids was 4. 70% in fresh Toona sinensis Roem and 3.52% in its oil product. Conclusion： The oil product of Toona sinensis Roem had many advantages, such as rich in amino acids, good taste, convenient transportation and easy to storage.

关 键 词：香椿 氨基酸含量 营养分析 氨基酸自动分析仪 

分 类 号：TS207.3[轻工技术与工程—食品科学]