香辛料主效成分在酱卤制品卤制过程中变化规律研究  

Research on Change Rule of Main Effective Compositions of Spices in Sauce Bittern Product during Processing

作　　者：艾有伟[1] 侯温甫[1] 张洁[1] 王宏勋[1] AI Youwei;HOU Wenfu;ZHANG Jie;WANG Hongxun(Wuhan Polytechnic University（Wuhan 430023)

机构地区：[1]武汉轻工大学,武汉430023

出　　处：《食品工业》2018年第8期191-194,共4页The Food Industry

基　　金：湖北省重大科技创新计划项目(关键技术研发类)(ZDG2015000350)

摘　　要：为研究11种常用香辛料中的主效成分,采用高效液相色谱法对酱卤制品卤制过程中各香辛料主效成分在产品和卤水中含量进行测定,并对主效成分在产品和卤水中分布附着规律进行研究。经试验得到6种单一香辛料提取液及其复合香辛料提取液对应的7种主效成分在卤制过程中含量变化情况及变化规律。结果表明,卤制过程中香辛料各主效成分均呈现出在卤水中含量逐渐降低,卤制鸭脖中含量逐渐升高的趋势且各主效成分之间无明显影响,但其含量变化量及在卤制鸭脖中最佳附着时间存在差异,即各香辛料主效成分在卤制过程中稳定性及最佳卤制时间存在一定差异。To study the choose main effective compositions of twelve common spices, the HPLC methods were carried out to definite the distribution situation of the main effective compositions in brine and production during processing. The change rules of 7 main effective compositions in 6 kind of spices were obtained through experimental research of single extracting solution and compound extracting solutions. The results showed that： The main active components of spices were gradually decreased in brine and increased in production during processing. There were no significant influence among the main active components during processing. But the content variation and the optimal adsorption time in marinating duck necks were different. These illustrated the differences of stability and the optimal marinating time of main effective compositions in spices.

关 键 词：香辛料 主效成分 变化规律 

分 类 号：O657.72[理学—分析化学] TS264.3[理学—化学]