柔鱼不同部位的呈味物质含量比较  

Comparison of flavour components content in different parts of squid

作　　者：石建高[1] 钟文珠[2] 陶礼民 

机构地区：[1]中国水产科学研究院东海水产研究所,上海200090 [2]上海泰康食品厂,上海201403

出　　处：《上海水产大学学报》2002年第1期58-61,共4页Journal of Shanghai Fisheries University

摘　　要：将柔鱼可食部分分成胴体、鳍和头足三部分 ,用 80 %乙醇抽提法分别对其呈味物质作提取试验 ,测定了不同部位的原料和抽提物中主要呈味物质的含量 ,并对其中的甜菜碱、氨基酸及无机离子K+ 、Na+ 、Ca2 + 、Fe2 + 、Zn2 + 、PO43 -、Cl-等作比较研究。结果表明 :无论是原料还是抽提物中 ,胴体部分甜菜碱和氨基酸含量都最高 ,而鳍和头足中的含量相对偏低且相差不大 ;无机离子在胴体、头足和鳍中的含量则依次减少 ;抽提物中牛磺酸的含量胴体比鳍和头足低。此外 。In this paper, the edible parts of squid are divided into three sections tube fin and tentacles.80% ethanol was used for extracting flavour components from each. The main flavour components, betaines, amino acids and inorganic ions such as K +,Na +,Ca 2+ ,Fe 2+ ,Zn 2+ ,PO 4 3- and Cl -, in the raw squid and extracts were determined and compared with each other. The results indicate that the percentage of betaines and amino acids from the raw squid or the extracts, are higher in the tube than that in the fin and tentacles but there is little difference between the percentage in fin and tentacles . The content of inorganic ions in tube, tentacles and fin diminishes in turn. However, the content of taurine in the tube is lower than that in the fin and tentacles. In addition, the feasibility of the application of the flavour components has received preliminary exploration.

关 键 词：柔鱼 部位 呈味物质 含量 抽提 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]