6 11 Vol. 6 No. 11 2015 11 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., 650117; 2., 650201; 3., 650228; 4., 310013) 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 650117, China; 2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 3. Technology Center of Yunnan Entry-Exit Inspection and Quarantine, Kunming 650228, China; 4. Health Food Research Institute, Zhejiang Academy of Medical Science, Hangzhou 310013, 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 : ( ) (201303082) (2014KJTX007) (31440068) Fund: Supported by Special Fund for Agro-scientific Research in the Public Interest (201303082), Special Fund for Swine Industry Technology System of Yunnan Modern Agriculture (2014KJTX007) and National Natural Science Foundation of China (31440068) * 通讯作者 :,,, E-mail: lgzwgy@126.com *Corresponding author: LIAO Guo-Zhou, Associate Professor, Yunnan Agricultural University, Fengyuan Road, Panlong District, Kunming 650201, China. E-mail: lgzwgy@126.com
11, : 4641 1 引言,,, [1-4], [5-9] 20 80,, [10-13],,,, [14],, [15-21] [22] 4 6 12,,,,,,,, 2 材料与方法 2.1 原料的选择及处理 25 ( ),,, 90 210 270 360 d 5 5, 100 g,, -20 2.2 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, 0.350 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,
4642 6 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 129.92±31.01 b 162.76±20.43 c 173.23±53.20 cd 186.06±53.34 d (GLU) 47.87±5.48 a 421.35±55.34 b 498.65±21.28 c 790.86±17.38 d 943.73±61.17 e (SER) 31.27±7.06 a 114.62±22.02 b 205.09±22.17 c 166.41±38.09 d 160.18±12.64 d (HIS) 27.39±5.96 a 91.58±4.81 b 102.62±15.15 c 127.83±55.90 d 129.73±51.90 d (GLY) 72.50±15.90 a 106.24±19.64 b 134.85±8.42 c 176.23±19.65 d 156.17±38.63 e (THR) 35.76±7.60 a 67.09±9.95 b 102.05±20.15 c 140.27±7.76 d 145.69±56.03 d (ARG) 23.44±4.23 a 158.87±37.34 b 179.75±21.08 c 230.89±14.69 d 251.36±34.87 d (ALA) 165.45±18.78 a 409.85±51.67 b 428.16±46.43 c 527.10±6.05 d 503.07±42.73 e (TYR) 30.65±6.76 a 77.90±13.05 b 97.62±13.83 c 143.63±3.45 d 148.37±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 134.45±12.63 b 137.64±3.52 b 237.38±18.37 c 235.19±19.86 c (MET) 10.54±5.67 a 86.56±7.43 b 106.83±1.04 c 136.14±7.65 d 132.04±10.22 d (PHE) 15.90±4.63 a 135.67±10.78 b 137.16±6.07 b 185.73±64.16 c 162.02±16.81 d (ILE) 14.65±3.34 a 137.73±11.28 b 154.63±2.06 c 237.34±11.07 d 208.06±11.15 e (LEU) 53.45±9.76 a 355.54±29.64 b 375.69±8.10 c 555.09±29.37 d 448.61±55.18 e (LYS) 25.67±5.94 a 441.54±45.64 b 489.87±30.63 c 741.36±45.83 d 881.05±15.20 e (PRO) 24.73±3.86 a 173.26±87.47 b 243.73±97.53 c 207.36±35.94 d 263.09±18.73 e 653.59±119.26 a 3046.20±451.15 b 3560.24±338.42 e 4791.19±432.10 f 5023.34±519.18 f : (P>0.05); 3046.20 mg/100 g 3560.24 mg/100 g, ; 210 d 270 d ( 6 8 ), 360 d, 5023.34 mg/100g, 7.7 4 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,, 653.59 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]
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