不同鸭蛋黄游离氨基酸的组成和比较研究  

Composition and Comparative Study of Free Amino Acids in Different Duck Egg Yolk

作　　者：余平莲[1] 李文钊[1] 王未[1] 吴静[1] 阮美娟[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国调味品》2016年第12期25-28,共4页China Condiment

基　　金："十二五"国家科技支撑计划项目(2012BAD33B09);国家科技支撑计划项目(2012BAD31B06)

摘　　要：采用赛卡姆S433D全自动氨基酸分析仪测定逻根农庄(LG)鸭蛋黄和神丹牌(SD)鸭蛋黄的16种氨基酸含量并进行分析,结果显示:虽然两种蛋黄FAA总量、呈味氨基酸总量和必需氨基酸总量差异很明显,但其氨基酸比例差异不大,其中LG咸蛋黄呈味氨基酸是SD咸蛋黄的4.59倍,总FAA是SD咸蛋黄的3.32倍,两者必需氨基酸总量之比是4.65倍,但呈味氨基酸比例是1.38倍,必需氨基酸比例是1.39倍;呈味氨基酸在腌制后均呈增加趋势,在加热后均呈减少趋势;腌制后组氨酸和天冬氨酸大量增加,可能为咸蛋黄风味的重要前体物质。SYKAM S433D automatic amino acid analyzer is used to analyze 16 kinds of amino acids content in different brands of duck egg yolk from LG and SD. The results show that there are significant differences in general FAA content such as the amount of essential amino acid （EAA）, water-soluble flavor substances （WFS） and total FA.As （TFA） between SD and LG duck egg yolk, while there＇s no significant difference in FAA proportion. Respectively,the ratio of LG-∑EAA and SD-∑EAA is 4. 65,the ratio of LG-∑WFS and SD-∑WFS is 4. 59,the ratio of LG-∑TFA and SD-∑TFA is 3.32, while the ratio of LG-∑（EAA, %） and SI）-∑（EAA, %） is 1.38, the ratio of ∑（WFS, %） and ∑（WFS, %） is 1.39. The water-soluble flavor substances content of egg increases after the curing process and decreases after the heating process; at the same time, histidine （His） and aspartic acid （Asp） may be the precursors of volatile substances.

关 键 词：鸭蛋黄 腌制 加热 游离氨基酸 

分 类 号：TS201.24[轻工技术与工程—食品科学]