【作者】 王贞强； 桑亚新； 王向红； 李星；

【Author】 Zhenqiang Wang,Yaxin Sang,Xianghong Wang,Xing Li (College of Food Science and Technology,Agricultural University of Hebei,baoding 071001)

【机构】 河北农业大学食品科技学院；

【摘要】 本文以发酵酱油和扇贝下脚料为原料,分别用水浴法和超声波法制得海鲜酱油,采用2,4-二硝基氯苯衍生高效液相色谱法测定原酱油及海鲜酱油中的16种游离氨基酸。结果显示:原酱油中氨基酸含量为53.43mg/mL,其中酪氨酸的含量最高,为10.03mg/mL,甲硫氨酸含量最少,为0.14mg/mL。水浴法和超声波法制得的海鲜酱油中氨基酸含量分别为51.58mg/mL和43.58mg/mL,其中甲硫氨酸分别减少0.06mg/mL和0.07mg/mL,甲硫氨酸的减少在一定程度上改善了酱油风味。两种处理方法制得的海鲜酱油氨基酸总量均有下降,其中超声波处理方法对氨基酸的影响较大。更多还原

【Abstract】 Fermented soy sauce and trash scallop were materals in this paper,seafood soy sauce was made with methods of bath and ultrasonic,16 kinds of amino acids in original soy sauce and seafood soy sauce were analyzed with method of 2,4-dinitrochlorobenzene derivatization HPLC.The Tesult revealed that: content of amino acid in original soy sauce was 53.43mg/mL,content of tyrosine was the most,it was 10.03mg/mL,content of methionine was the least,it was 0.14mg/mL.The content of amino acids in two kinds of seafood soy sauce was 51.58mg/mL and 43.58mg/mL respectively,content of methionine reduced 0.06mg/mL and 0.07mg/mL respectively,but reduction of methionine could improve the quality of soy sauce to some extent.In addition,total content of amino acids in two seafood soy sauce reduced a little,and the effection of ultrasonic treatment was distinct.更多还原