摘要
对沙虫干抽提物成分的组成进行的研究结果表明 :游离氨基酸含量 w为 10 .3% ,占抽提物含氮物质的 77.9%。抽提物组成中 ,呈甘味的 Gly(3.2 % )、Ala(2 .5% )和呈鲜味的 IMP(0 .2 7% )、Glu(0 .2 5% )、琥珀酸 (0 .35% )等成分同沙虫干独特的风味有关 ,Na+ 、Cl-等无机离子也同其呈味相关。此外 ,牛磺酸含量 w高达 3.2 % ,是富含牛磺酸的一种海洋生物 ;精氨酸的含量 w亦较高 ,为 1.2 %。
Extractive components of the dried sha chong ( Sipunculus nuclus) were studied in this paper.The experimental results indicate that its free amino acids content is 10.3%,which form 77.9% of total nitrogen containing extractive.The sweetness amino acid,such as 3.2% glycine,2.5% alanine,and the umami components such as 0.26% IMP,0.25% glutamin,0.35% succinic acid,contribute to the unique flavour of the dried sha chong.The inorganic ions such as 0.8% Na + and 1.4% Cl - are also responsible for its taste.On the other hand,it is a species of marine organism,rich in taurine,comes up to 3.2%.Its arginine content is as high as 1.2%.
出处
《湛江海洋大学学报》
CAS
2000年第2期23-27,共5页
Journal of Zhanjiang Ocean University
基金
日本国际教育协会资助项目! (裸体方格星虫的食品化学特性的研究 )
98- 1 1
关键词
沙虫干
呈味物质
功能性成分
游离氨基酸
Dried sipunculus nuclus Tasty substance Functional component Free amino acids Nucleotides Taurine
