盐酸水解方法对鸡肉中氨基酸含量的影响  

Effects of hydrochloric acid hydrolysis on amino acid content in chicken

作　　者：杜光英 牛国一 李富银 王天武 杨万进 尹汝高凡 陶冶 甘文斌 陶琳丽[1] DU Guang-Ying;NIU Guo-Yi;LI Fu-Yin;WANG Tian-Wu;YANG Wan-Jin;YIN Ru-Gao-Fan;TAO Ye;GAN Wen-Bin;TAO Lin-Li(Yunnan Key Laboratory of Animal Nutrition and Feed,College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunan Feed Industry Association,Kunming 650201,China;Veterinary Drug and Feed Monitoring Station of Yunnan Province,Kunming 650201,China)

机构地区：[1]云南农业大学动物科学技术学院,云南省动物营养与饲料重点实验室,昆明650201 [2]云南省饲料工业协会,昆明650201 [3]云南省兽药饲料检测所,昆明650201

出　　处：《食品安全质量检测学报》2021年第22期8765-8773,共9页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31760487);云南省重大科技专项(2016ZA008);云南省现代农业产业技术体系建设项目(2017KJTX0017)。

摘　　要：目的研究盐酸水解过程中,水解时间和添加巯基乙醇和苯酚保护剂对鸡肉中18种氨基酸含量的影响,确定获得鸡肉氨基酸最高含量的盐酸水解方法。方法以30个鸡胸肌(3种鸡、每种10个)为实验对象,设计6个水解时间,研究盐酸水解时间对鸡肉样品中18种氨基酸含量的影响,确定获得氨基酸最高含量的盐酸水解时间。在上述研究的基础上,随机选择6个鸡胸肌(3种鸡、每种2个)为实验对象,设置3个水解时间,研究巯基乙醇和苯酚对鸡肉样品中18种氨基酸含量的影响,最终确定获得鸡肉中18种氨基酸最高含量的盐酸水解方法。结果缬氨酸(valine,Val)和异亮氨酸(isoleucine,Ile)的最佳水解时间为24或26h,两水解时间无显著性差异(P>0.05);其余16种氨基酸的最高含量均在水解22 h时;Ile的含量在盐酸水解法水解24 h显著高于20和22 h (P<0.05),在苯酚+盐酸水解法水解22 h含量最高;天冬氨酸(aspartate,Asp)的含量在巯基乙醇+盐酸水解法水解22 h显著高于20和24h(P<0.05),在盐酸水解法水解22h含量最高;甘氨酸(glycine,Gly)、丙氨酸(alanineAla)、酪氨酸(tyrosine,Tyr)和苯丙氨酸(phenylalanine,Phe)的含量在苯酚+盐酸水解法水解22 h显著高于20 h (P<0.05),但水解22与24h之间无显著性差异(P>0.05)。Gly在苯酚+盐酸水解法水解22h含量最高,Ala在盐酸水解法水解22 h含量最高,Tyr和Phe在巯基乙醇+盐酸水解法水解22 h含量最高;Val在盐酸水解法水解24 h含量最高,脯氨酸(proline,Pro)和赖氨酸(lysine,Lys)在苯酚+盐酸水解法水解22 h含量最高,亮氨酸(leucine,Leu)在巯基乙醇+盐酸水解法水解22h含量最高;其余氨基酸在不同水解方法及水解时间中均无显著性差异(P>0.05),但都在盐酸水解法水解22 h时含量最高。结论巯基乙醇和苯酚对鸡肉中的含硫氨基酸无保护作用,获得鸡肉中18种氨基酸最高含量的盐酸水解方法是盐酸水解法水解22 h。Objective To study the effects of hydrolysis time and adding mercaptoethanol and phenol protectants on the content of 18 kinds of amino acids in chicken during hydrochloric acid hydrolysis,and to determine the method of hydrochloric acid hydrolysis,so as to obtain the highest content of amino acids in chicken.Methods Totally 30 chicken breast muscles(3 kinds of chickens,10 of each) were selected as the experimental objects,6 types of hydrolysis time were designed to study the effect of hydrochloric acid hydrolysis time on the content of 18 kinds of amino acids in chicken samples,and the hydrochloric acid hydrolysis time obtaining the highest content of amino acids was determined.On the basis of the above research,6 chicken breast muscles(3 kinds of chicken,2 of each) were randomly selected as the experimental objects,and 3 types of hydrolysis time were set to study the effect of mercaptoethanol and phenol on the content of 18 kinds of amino acids in chicken samples,and finally the hydrochloric acid hydrolysis method with the highest content of 18 kinds of amino acids in chicken was determined.Results The optimal hydrolysis time of valine(Val) and isoleucine(Ile) was 24 or 26 h,and there was no significant difference between the 2 types of hydrolysis time(P>0.05);the highest content of the other 16 kinds of amino acids was hydrolysis for 22 h;the content of Ile in hydrochloric acid hydrolysis for 24 h was significantly higher than that for 20 and 22 h(P<0.05),and it was the highest in phenol+hydrochloric acid hydrolysis for 22 h;the content of aspartate(Asp) was significantly higher in mercaptoethanol+hydrochloric acid hydrolysis for 22 h than for 20 and 24 h(P<0.05),and the content was the highest in hydrochloric acid hydrolysis for 22 h;the content of glycine(Gly),alanine(Ala),tyrosine(Tyr) and phenylalanine(Phe) in phenol+hydrochloric acid hydrolysis for 22 h was significantly higher than that for 20 h(P<0.05),but there was no significant difference between hydrolysis for 22 and 24 h(P>0.05).Gly had the highest

关 键 词：鸡肉 氨基酸 水解时间 盐酸水解 巯基乙醇 苯酚 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]