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1 6 11 Vol. 6 No Journal of Food Safety and Quality Nov., 2015 王金浩 1, 王桂瑛 2, 尚思奇 2, 谷大海 2, 殷红 3, 程志斌 2, 党亚丽 4, 廖国周 (1., ; 2., ; 3., ; 4., ) 2* 摘要 : 目的, 方法, ( 90 d 210 d 270 d 360 d) 结果,, 360 d, (Glu) (Lys) (Ala) (Leu), (His) (Met) (Thr) (Tyr) 结论关键词 : ; ; Changes of free amino acid during processing of Xuanwei ham WANG Jin-Hao 1, WANG Gui-Ying 2, SHANG Si-Qi 2, GU Da-Hai 2, YIN Hong 3, CHENG Zhi-Bin 2, DANG Ya-Li 4, LIAO Guo-Zhou 2* (1. Technology Center of Yunnan Wonfine Biotechnology Company Limited, Kunming , China; 2. College of Food Science and Technology, Yunnan Agricultural University, Kunming , China; 3. Technology Center of Yunnan Entry-Exit Inspection and Quarantine, Kunming , China; 4. Health Food Research Institute, Zhejiang Academy of Medical Science, Hangzhou , China) ABSTRACT: Objective To determine the variation of mainly free amino acids during the processing Xuanwei ham, and to provide a scientific basis for the formation mechanism of its flavor. Methods The contents of free amino acids were determined by automatic amino acid analyzer during processing (fresh, souse 90, 210, 270 and 360 d) of Xuanwei ham. Results The content of free amino acids in the muscle of Xuanwei ham showed a rising trend during fermentation, and reached the largest value on 360 d stage. The free amino acids with high content were Glu, Lys, Phe and Ile, the lower-content were His, Met, Thr and Tyr. Conclusion It have important contributions to the formation of Xuanwei ham flavor in the content change of free amino acids. KEY WORDS: Xuanwei ham; processing; free amino acid 基金项目 : ( ) ( ) (2014KJTX007) ( ) Fund: Supported by Special Fund for Agro-scientific Research in the Public Interest ( ), Special Fund for Swine Industry Technology System of Yunnan Modern Agriculture (2014KJTX007) and National Natural Science Foundation of China ( ) * 通讯作者 :,,, lgzwgy@126.com *Corresponding author: LIAO Guo-Zhou, Associate Professor, Yunnan Agricultural University, Fengyuan Road, Panlong District, Kunming , China. lgzwgy@126.com

2 11, : 引言,,, [1-4], [5-9] 20 80,, [10-13],,,, [14],, [15-21] [22] ,,,,,,,, 2 材料与方法 2.1 原料的选择及处理 25 ( ),,, d 5 5, 100 g,, 游离氨基酸的测定 Liao [23] 1 g 50 ml, 8% 25 ml,, 13 min, 8000 r/min ( : 0.45 μm), L-8500 : 4.6 mm 60.0 mm, : 57.0, : 136.0, 0.4 ml/min, ml/min, 20 μm 2.3 数据处理 SPSS 12.0,, Mean±SD 3 结果与分析 3.1 宣威火腿加工过程各种游离氨基酸的变化,,,, 1,, (Asp) (Glu) (His) (Thr) (Arg) (Tyr) (Cys) (Lys) (Pro), 360 d Glu Lys Pro Cys, His Thr Arg Tyr 270 d ; (Ser) (Gly) (Ala) (Val) (Met) (Phe) (Ile) (Leu), 270 d, Ser 210 d, 205 mg/100 g, 90 d 270 d, 270 d, Val Met 360 d,,, 90 d, 4.66, ; 270 d,

3 表 1 宣威火腿加工过程中游离氨基酸的含量变化 (n=5)(mg/100 g) Table 1 Changes of free amino acids during processing of Xuanwei ham(n=5)(mg/100 g) 90 d 210 d 270 d 360 d (ASP) 29.90±7.36 a ±31.01 b ±20.43 c ±53.20 cd ±53.34 d (GLU) 47.87±5.48 a ±55.34 b ±21.28 c ±17.38 d ±61.17 e (SER) 31.27±7.06 a ±22.02 b ±22.17 c ±38.09 d ±12.64 d (HIS) 27.39±5.96 a 91.58±4.81 b ±15.15 c ±55.90 d ±51.90 d (GLY) 72.50±15.90 a ±19.64 b ±8.42 c ±19.65 d ±38.63 e (THR) 35.76±7.60 a 67.09±9.95 b ±20.15 c ±7.76 d ±56.03 d (ARG) 23.44±4.23 a ±37.34 b ±21.08 c ±14.69 d ±34.87 d (ALA) ±18.78 a ±51.67 b ±46.43 c ±6.05 d ±42.73 e (TYR) 30.65±6.76 a 77.90±13.05 b 97.62±13.83 c ±3.45 d ±16.89 d (CYS-S) 8.92±4.28 a 4.03±1.45 ab 3.04±1.16 b 14.34±3.54 c 68.92±3.83 d (VAL) 17.50±2.65 a ±12.63 b ±3.52 b ±18.37 c ±19.86 c (MET) 10.54±5.67 a 86.56±7.43 b ±1.04 c ±7.65 d ±10.22 d (PHE) 15.90±4.63 a ±10.78 b ±6.07 b ±64.16 c ±16.81 d (ILE) 14.65±3.34 a ±11.28 b ±2.06 c ±11.07 d ±11.15 e (LEU) 53.45±9.76 a ±29.64 b ±8.10 c ±29.37 d ±55.18 e (LYS) 25.67±5.94 a ±45.64 b ±30.63 c ±45.83 d ±15.20 e (PRO) 24.73±3.86 a ±87.47 b ±97.53 c ±35.94 d ±18.73 e ± a ± b ± e ± f ± f : (P>0.05); mg/100 g mg/100 g, ; 210 d 270 d ( 6 8 ), 360 d, mg/100g, 讨论 1 Fig. 1 Change of total free amino acids during processing of Xuanwei ham 3.2 宣威火腿加工过程总游离氨基酸的变化 1,, mg/100 g;, 90 d 210 d ( 2 6 ),,, [15], Glu Asp, Arg leu Ile Val Phe Met His, Gly A1a Ser, Lys Pro,,, Arg Met Leu Ile, [24]

4 11, : 4643, [25] [20], Glu, Glu Asp [12], Glu Lys Ala Leu,,,, 10~20, Lys, 40, Glu Ile Met Val, Arg His, [19,21],,,, -SH,, [15,26], 210 d 270 d, 360 d, Glu Lys Ala Leu,,, 6 8,, 270 d 360 d,, Cordoba [17] Toldra [27] 5 结论,,, 360 d, Glu Lys Ala Leu, His Met Thr Tyr 参考文献 [1] Huan YJ, Zhou GH, Zhao GM, et al. Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing [J]. Meat Sci, 2005, 71: [2],. [J]., 2003, 24(3): Zhang JH, Zhou GH. Study on flovor of dry-cured ham [J]. Food Sci, 2003, 24(3): [3] Toldra F. Proteolysis and lipolysis in flavour development of dry-cured meat products [J]. Meat Sci, 1998, 22(12): [4],,,. [J]., 2003, 24(12): Zhang JH, Huang M, Zhao Gai-MingM, et al. Proteolysis, lipolysis & lipid oxidation and their contributions to the flavor of dry-cured ham during its processing [J]. Sci Technol Food Ind, 2003, 24(12): [5] Hinrichsen L, Pedersen SB. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing [J]. J Agric Food Chem, 1995, 43: [6] Cordoba JJ, Antequera RT, Garcia GC. Evolution of free amino acid and amines during ripening of Iberian cured ham [J]. J Agric Food Chem, 1994, 42(10): [7] Martin L, Antequera T, Ventanas J, et al. Free amino acid and other non-volatile compounds formed during processing of Iberian ham [J]. Meat Sci, 2001, 59: [8] Virgili R, Saccani G, Gabba L, et al. Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham [J]. LWT, 2007, 40: [9] Sforzaa S, Pigazzania A, Mottia M, et al. Oligopeptides and free amino acids in Parma hams of known cathepsin B activity [J]. Food Chem, 2001,75: [10],,,. [J]., 2004, 25 (10): Zhang JH, Zhu JH, Wang SF, et a1. Correlation study between proteolysis and processing of Jinhua ham [J]. Food Sci, 2004, 25(10): [11] Zhao GM, Zhou GH, Tian W, et al. Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham [J]. Meat Sci, 2005, 71: [12],,,. [J]., 2006, 2: Zhao GM, Zhou GH, Liu YX, et al. Muscle changes of mon-protein mitrogen and free amino acids during Jinhua ham processing [J]. Food Sci, 2006, 2: [13] Dang YL, Wang Z, Xu SY. Methods for extracting the taste compounds from water soluble extract of Jinhua ham [J]. Eur

5 Food Res Techol, 2008, 228: [14],,,. [J]., 2004, 25(2): Yao P, Qiao FD, Yan H, et al. Isolation and identification of volatile compounds of xuanwei ham [J]. Food Sci, 2004, 25(2): [15] Ventanas J, Cordoba JJ, Antequera T. et al. Hydrolysis and Maillard reactions during ripening of Iberian ham [J]. J Food Sci, 1992, 57(4): [16] Careri M. Sensory property relationships to chemical data of Italian-type dry-cured ham [J]. J Food Sci, 1993, 58: [17] Cordoba JJ, Antequera T, Carcia C, et al. Evolution of free amino acids and amines during ripening of Iberian cured ham [J]. J Agric Food Chem, 1994, 2(10): [18] Toldra F, Part C. Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs [J]. J Sci Food Agric, 1996, 71: [19] Sforza S, Pigazzani A, Motti M, et al. Oligopeptides and free amino acids in Parma hams of known cathepsin B activity [J]. Food Chem, 2001, 75(3): [20]. [J]., 2004, 20(4): Zhu SW. Iberian ham of Spanish [J]. Mod Food Sci Technol, 2004, 20(4): [21],,. [J]., 2013, 36(5): Wang Y, Ji JL, Zhu RJ. Changes of free amino acids in saba ham during fermentation [J]. Mod Food Sci Technol, 2013, 36 (5): [22],,,. [J]., 2006, 27(2): Qiao FD, Ma CW, Yang HJ, et al. Physico-chemical changes and standardized technology in Xuanwei ham processing [J]. Food Sci, 2006, 27(2): [23] Liao GZ, Xu XL, Zhou GH. Effects of cooked temperatures and addition of antioxidants on formation of heterocyclic aromatic amines in pork floss [J]. J Food Proc Pre, 2009, 33: [24] Wong M, Stanton DW. Nonoenzymic browning in kiwi fruit juice concentrate systems during storage [J]. J Food Sci, 1989, 54: [25] Virgili R, Schivazappa C, Parolari G, et al. Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham [J]. J Food Biochem, 1998, 22(1): [26] Nishimura T, Rhue MR, Okitani A, et al. Components contributing to the improvement of meat taste during storage [J]. Agric Biol Chem, 1988, 52: [27] Toldra F, Arisroy MC. Availability of essential amino acids in dry-cured ham [J]. Int J Food Sci Nutr, 1993, 44: 作者简介 ( 责任编辑 : 白洪健 ) 王金浩, 云南万芳生物技术有限公司技术中心 @qq.com 廖国周, 副教授, 硕士生导师, 主要研究方向为畜产品加工与质量控制 lgzwgy@126.com

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i i ii 1 2 3 4 % N) 5 50.0 AMINO ACID #64 [modified by Administrator] IntAmp_1 nc 40.0 30.0 20.0 10.0 0.0-10.0 1 - ala - 10.483 2 - thr - 11.107 3 - gly - 11.872 4 - val - 13.458 5 - ser - 14.903 6 - pro