鳀鱼蒸煮液的主要营养成分分析

Analysis of the major nutritional component in anchovy cooking juices

摘要: 研究通过测定鳀鱼蒸煮液的主要营养成分、蛋白质分子量及风味物质组成,评价鳀鱼蒸煮液的营养价值,为进一步开发利用鳀鱼蒸煮液资源奠定基础。结果表明,鳀鱼蒸煮液中,蛋白质含量为0.385g/100mL,非蛋白氮含量为0.275g/100mL,氨基酸态氮含量为0.110g/100mL,蛋白质分子量主要分布在35ku以上;游离氨基酸总量为370.64mg/100mL,呈味氨基酸含量高,呈现鲜甜滋味;经GC/MS风味物质分析,对其风味起主要贡献的化合物为醛类。

Abstract: The nutritional value of anchovy cooking juices cultivated by main nutritional components, protein molecular weight and flavor composition.The result showed that the contents of protein, nonprotein nitrogen, amino acid nitrogen of the anchovy cooking juices were 0.385, 0.275 and 0.110g/100mL, respectively.Most of protein molecular weight of the anchovy cooking juices was over 35ku.Total free amino acids was 370.64mg/100mL, including high content of delicious amino acid which taste fresh and sweet.Aldehydes played a important role in anchovy cooking juices by GC/MS.