摘要
以120日龄的武隆黑鸡为研究对象,以提取液总氮含量、游离氨基酸含量、无机离子含量为评价指标,评价热水抽提法、冷水抽提法、冷水-乙醇抽提法等3种方法对滋味物质的提取效果。结果表明,就总氮抽提率而言,冷水抽提法的总氮抽提率为17.83%,冷水-乙醇抽提法的抽提率为10.31%,而热水抽提法提取率为9.06%。就抽提液游离氨基酸的抽提效果而言,热水抽提法效果最好,抽提液游离氨基酸总含量为309.15 mg/L;冷水-乙醇抽提法的效果次之,抽提液游离氨基酸总含量为282.06 mg/L;冷水抽提法的抽提效果最差,抽提液游离氨基酸总含量为258.02 mg/L。就无机离子抽提效果而言,热水抽提的效果最好,抽提液无机离子总含量为998.54 mg/L;冷水抽提法次之,抽提液无机离子总含量为752.69 mg/L;冷水-乙醇抽提法的效果最差为474.08 mg/L。综上所述,热水抽提法可以作为滋味呈味物质提取的有效方法。
Wulong Black Chicken with 120-day-old was taken as the research object,and the total nitrogen content,free amino acid content and inorganic ion content were used to evaluate the effect of the following methods:hot water extraction,cold water extraction and cold water-ethanol extraction. The results showed that,as far as total nitrogen extraction rate was concerned,the highest extraction rate of total nitrogen was 17.83% by cold water extraction,followed was 10.31% by cold water-ethanol extraction and 9.06% by hot water extraction. As far as the extraction effect of free amino acids was concerned,the effect of hot water extraction was the best,the total content of free amino acids in the extract was 309.15 mg/L,followed by cold water-ethanol extraction.the total content of free amino acids in the extract was 282.06 mg/L,and that of cold water extraction was the worst,and the total content of free amino acids in the extract was 258.02 mg/L. As far as the extraction effect of inorganic ions was concerned,hot water extraction had the best effect,the total content of inorganic ions in the extract was 998.54 mg/L,followed by cold water extraction,the total content of inorganic ions in the extract was 752.69 mg/L,and the worst effect of cold water-ethanol extraction was 474.08 mg/L. In conclusion,hot water extraction can be used as an effective method for extracting flavor compounds.
作者
布丽君
解华东
蒲佩
景绍红
欧秀琼
BU Lijun;XIE Huadong;PU Pei;JING Shaohong;OU Xiuqiong(Institute of Food Processing,Chongqing Academy of Animal Science,Chongqing 402460,China;Chongqing Engineering Research Center of Meat Quality Evaluation and Processing,Chongqing 402460,China;College of Biological Engineering,Chongqing University,Chongqing 400030,China)
出处
《农产品加工》
2019年第7期5-7,12,共4页
Farm Products Processing
基金
重庆市科研院所绩效激励引导专项项目(17427)
关键词
滋味评价
总氮含量
游离氨基酸
热水抽提法
冷水抽提法
冷水-乙醇抽提法
taste evaluation
total nitrogen content
free amino acids
hot water extraction
cold water extraction
cold water-ethanol extraction
