加工工艺对刺参体壁氨基酸和脂肪酸的影响  

Effect of processing techniques on amino acids and fatty acids in body wall of Apostichopus japonicus Selenka

作　　者：李超峰[1,2] 邹晓兰[1,2] 于艳卿[1,2] 王新亭[1] 朱校斌[1] 

机构地区：[1]中国科学院海洋研究所,山东青岛266071 [2]中国科学院研究生院,北京100049

出　　处：《海洋科学》2012年第1期42-48,共7页Marine Sciences

基　　金：国家海洋局公益性项目(200905021-4)

摘　　要：对经5种不同加工工艺加工的刺参(Apostichopus japonicus Selenka)体壁的氨基酸和脂肪酸的组成及含量进行了对比分析。结果表明,不同加工工艺加工的刺参体壁中,氨基酸和脂肪酸含量存在显著差异(P<0.05)。恒温干燥的刺参体壁中的氨基酸和脂肪酸含量是最高的,是5种加工工艺中最好的加工工艺,然后依次是真空冷冻干燥、双蒸水煮沸+自然风干、自然风干,3.5%NaCl溶液煮沸+自然风干的最差。The amino acids and fatty acids in the body wall of sea cucumbers processed using five different processing techniques were analyzed and compared. The results showed that amino acids and fatty acids in the body wall were significantly different between different groups processed with different techniques （P〈0.05）. The constant-temperature dried sea cucumber has the highest content of amino acids and fatty acids and is the best proc- essing technique among the five processing techniques, followed by vaccum freeze-drying, double-distilled water boiling plus sun drying, and sun drying. The 3.5% NaCI boiling plus sun drying is the worst one among the five processing techniques.

关 键 词：刺参(Apostichopus JAPONICUS Selenka)体壁 加工工艺 氨基酸 脂肪酸 

分 类 号：TS205.1[轻工技术与工程—食品科学]