| 养殖和海捕两类中国对虾尝味成分的分析比较 |
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| 引用本文： | 薛长湖,陈修白.养殖和海捕两类中国对虾尝味成分的分析比较[J].中国海洋大学学报(自然科学版),1991(3). |
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| 作者姓名： | 薛长湖 陈修白 |
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| 作者单位： | 青岛海洋大学水产学院食品工程系
(薛长湖)，青岛海洋大学水产学院食品工程系(陈修白) |
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| 摘 要： | 养殖对虾和海捕对虾肌肉一般组成的分析结果表明:两类对虾肌肉中各组分含量无显著差异。两类对虾肌肉提取物中游离氨基酸主要有Gly,Arg,Ala,Pro,Tau。提取物水解后,Asp和Glu量增加8—10倍说明提取物中有短肽存在。提取物中主要核苷酸是AMP和IMP两类对虾提取物中的氧化三甲胺和甜菜碱含量相差较大。
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| 关 键 词： | 养殖对虾 海捕对虾 提取物 尝味成分 季胺大碱 |
COMPARISON OF FLAVOUR COMPONENTS BETWEEN CULTURED AND WILD PRAWNS (PENAEUS ORIENTALS KISHINOUYE) |
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| Xue Changhu and Chen Xiubai.COMPARISON OF FLAVOUR COMPONENTS BETWEEN CULTURED AND WILD PRAWNS (PENAEUS ORIENTALS KISHINOUYE)[J].Periodical of Ocean University of China,1991(3). |
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| Authors: | Xue Changhu and Chen Xiubai |
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| Abstract: | This paper presents the difference of flavour components between the cultured and the wild prawns.The results ot proximate analysis of prawn muscles indicated they were very similar in the contents of water,crude protc-in,ash and crude lipid.The amino acids composition of the cultured and the wild prawn extracts have the same characteristics: a very high content of GI.Y,ARG,PRO with low amounts of ALA and TAU.After acid hydrolysis of the extracts,some amino acids such as GLU and ASP increased remarkably The results of nucleotides analysis of extracts showed that the major components wete AMP and IMP.The total contents of extractives of the two categories of extracts were similar There was a great difference in quaternary bases contents between the cultured and the wild prawns. |
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| Keywords: | Extracts flavour components cultured prawn wild prawn quaternary bases |
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