蒸煮和微波加热对鲤鱼肌肉氨基酸含量的影响  

Effects of Steam Heating and Microwave Sterilization on the Amino Acid Contents in Carp Muscle

作　　者：杨国青[1] 吴次南[2] 王华磊 李金玲 罗春丽 余心哲 汤盛翔[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学理学院,贵州贵阳550025 [3]贵州省药用植物繁育与种植重点实验室,贵州贵阳550025 [4]贵州大学药学院,贵州贵阳550025

出　　处：《山地农业生物学报》2015年第2期57-60,共4页Journal of Mountain Agriculture and Biology

摘　　要：为了研究蒸煮和微波加热对鲤鱼肌肉氨基酸含量的影响,以市售鲤鱼为实验对象,用日立L-8800全自动氨基酸分析仪测定不同处理样品的17种氨基酸含量并进行分析。结果表明:微波处理样的氨基酸总量、必需氨基酸总量、氨基酸分、化学分和必须氨基酸指数均高于蒸样,因此,微波炉方式能较好的保存蛋白质的氨基酸成分,不会对食品的营养成分造成附加损害。In order to investigate the different effects of steam heating and microwave sterilization on the amino acid contents in carp muscle,Hitachi L-8800 automatic amino acid analyzer was used to analyze 17 kinds of amino acid content in different samples of carp from market.The results showed that TAA,DAA,AAS,CS and EAAI in the microwaved samples were higher than thosw in the steamed samples.Therefore,microwave sterilization was a better way to preserve amino acid composition of proteins.

关 键 词：鱼肉 微波加热 蒸煮 氨基酸 

分 类 号：Q684[生物学—生物物理学]