6个地区中华绒螯蟹主要呈味成分比较研究  

Studies on Primary Flavor of Eriocheir sinensis from Six Districts

作　　者：朱献辉 杨玲芝 陈舜胜 

机构地区：[1]上海市现代职业技术学校,上海200052

出　　处：《食品工业》2017年第4期274-278,共5页The Food Industry

摘　　要：对江苏阳澄湖、荷兰、上海南汇、上海宝山、浙江嘉兴和苏州太湖6个地区的中华绒螯蟹的可食部分中的主要呈味物质进行了研究比较,结果显示,6个地区中华绒螯蟹游离氨基酸组成相似,总量基本相当;雌性性腺中AMP、IMP和GMP含量均相当高,对雌蟹性腺呈味起主要作用;阳澄湖大闸蟹可食部分中的谷氨酸、甘氨酸和IMP含量比其他地区的稍高,谷氨酸与IMP具有相乘的呈味效果,这可能是阳澄湖大闸蟹更加美味的主要原因。This study is about the primary flavor component of three edible parts in six Districts＇ Eriocheir sinensis from Yangcheng lake Suzhou, Netherlan, Nanhui Shanghai, Baoshan Shanghai, Jiaxing Zhejiang and Tai lake Suzhou. The results show that free amino acid composition of six district＇s Eriocheir sinensis is similar; The content of the female gonad＇s AMP, IMP, GMP is quite high, it plays a main role for the female crab gonad; The content of glutamic acid, glycine and IMP in Yangcheng lake crabs＇ edible part is a little higher than the other regions, glutamic acid and the IMP have multiplied effect to flavor, this maybe cause yangcheng lake crabs more delicious.

关 键 词：中华绒螯蟹 游离氨基酸 核苷酸 呈味成分比较 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]