不同加工时间扇贝柱煮液中营养成分分析及变化规律的研究  

Analysis of nutritional components in scallop boiling solution and the components changing regularity with different boiling times

作　　者：牟雅甜 孙丽薇 王义轩 李智博 王海波[1,2,3] MU Yatian;SUN Liwei;WANG Yixuan;LI Zhibo;WANG Haibo(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023;Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientific Service Center,Dalian Ocean University,Dalian 116023;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034)

机构地区：[1]大连海洋大学食品科学与工程学院,大连116023 [2]大连海洋大学辽宁省水产品分析检验及加工技术科技服务中心,大连116023 [3]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,大连116034

出　　处：《中国食品添加剂》2023年第2期227-236,共10页China Food Additives

基　　金：国家重点研发计划项目(2018YFD0901004);辽宁省科技重大专项计划项目(2020JH1/10200001)资助。

摘　　要：为研究不同加工时间(2、6、10、15 min)对扇贝柱煮液中营养及功能成分的影响,采用海湾扇贝贝柱为原料,以可溶性固形物、灰分、蛋白质、可溶性蛋白、粗脂肪、牛磺酸、多糖、游离氨基酸、呈味氨基酸及滋味活度值为指标,对煮液成分变化规律进行分析。检测结果表明:扇贝柱煮液中可溶性蛋白在2~6min内增幅显著,6~15 min内趋于平缓;可溶性固形物、灰分、蛋白质、脂肪、牛磺酸及多糖含量均呈随加工时间增加而升高;糖醛酸含量呈先增大后减少的趋势,硫酸根、岩藻糖和氨基糖变化不大。煮液中游离氨基酸总量、必需氨基酸及非必需氨基酸均呈升高趋势,总游离氨基酸含量最高达到5.594 g/100mL。扇贝柱煮液中主要氨基酸为甘氨酸、精氨酸、丙氨酸及谷氨酸,均为呈味氨基酸,其中精氨酸和谷氨酸相对含量逐渐增加,甘氨酸和丙氨酸相对含量逐渐减小。扇贝柱煮液中主要含有2个主成分,累积贡献率达96.793%,主要影响成分为粗蛋白、牛磺酸及糖醛酸。In order to study the effect of processing time(2,6,10,15 min)on the nutrition and functional components in the scallop adductor boiling liquid,the bay scallop adductor was used to simulate the processing technology of the scallop. The contents of soluble solids,ash,protein,soluble protein,crude fat,taurine,polysaccharide,free amino acid,flavor amino acid,and taste active value(TAV)were analyzed to evaluate the changes of boiling liquid composition. The result showed that soluble protein in the scallop adductor boiling liquid increased significantly within 2 ~ 6 min,and tended to be flat within 6 ~ 15 min;soluble solid,ash,protein,fat,taurine,and polysaccharides increased during the processing periods;the content of uronic acid increased first and then decreased;Sulfate,fucose,and amino sugars did not change much. The total amount of free amino acids,essential amino acids,and non-essential amino acids showed a gradual increase trend,and the maximum content of total free amino acids was 5.594 g/100mL. The main amino acids in scallop adductor boiling liquid were glycine,arginine,alanine,and glutamate,all of which were flavor amino acids. The relative contents of arginine and glutamate increased gradually,while the relative contents of glycine and alanine decreased among processing period.Principal component analysis showed two main components in scallop adductor boiling liquid and the cumulative contribution rate is 96.793%. The main components are crude protein,taurine and uronic acid.

关 键 词：扇贝柱煮液 营养成分 功能性成分 氨基酸组成 主成分分析 

分 类 号：TS209[轻工技术与工程—食品科学]