太平洋柔鱼中呈味物质的抽提方法比较  

Comparative extraction of flavor components in Ommastrephes bratrami

作　　者：石建高[1] 钟文珠 

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]上海梅林泰康食品有限公司,上海201403

出　　处：《大连水产学院学报》2002年第4期291-296,共6页Journal of Dalian Fisheries University

摘　　要：将太平洋柔鱼Ommastrephesbratrami可食部分分成胴体、鳍和头足3部分,对其一般化学组成成分进行分析。分别用热水抽提、乙醇(体积分数为80%)抽提、冷水抽提、冷水-乙醇(体积分数为80%)抽提4种方法测定了不同部位柔鱼原料和抽提物中主要呈味物质甜菜碱、无机离子K+、Na+、Ca2+、Fe2+、Zn2+、PO3-4、Cl-及游离氨基酸等,并对4种抽提方法进行对照比较。结果表明,采用热水抽提法和乙醇抽提法效果较好。The edible parts of Ommastrephes bratrami are divided into three sections: tubes, fins and tentacles which were chemically determined. The main flavour components, betaines, inorganic ions such as K+, Na+, Ca2+, Fe2+, Zn2+, PO3-4and Cl-and free amino acid in the raw Ommastrephes bratrami were extracted by hot water, 80% ethanol, cold water or 80% ethanol after cold water.Comparison among the four extract methods above indicated that hot water extraction and 80% ethanol extraction are better than the other extractions. 

关 键 词：太平洋柔鱼 呈味物质 抽提方法 比较研究 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.1[轻工技术与工程—食品科学与工程]