| 沙虫干呈味及功能性成分研究 |
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| 引用本文： | 章超桦,铃木健,吉江由美子.沙虫干呈味及功能性成分研究[J].广东海洋大学学报,2000,20(2):24-27. |
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| 作者姓名： | 章超桦 铃木健 吉江由美子 |
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| 作者单位： | 湛江海洋大学水产学院!湛江524025(章超桦)，日本东京水产大学食品生产学科!东京108-8477(铃木健，吉江由美子) |
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| 基金项目： | 日本国际教育协会资助项目! (裸体方格星虫的食品化学特性的研究 )，98- 1 1 |
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| 摘 要： | 对沙虫干抽提物成分的组成进行的研究结果表明 :游离氨基酸含量 w为 10 .3% ,占抽提物含氮物质的 77.9%。抽提物组成中 ,呈甘味的 Gly(3.2 % )、Ala(2 .5% )和呈鲜味的 IMP(0 .2 7% )、Glu(0 .2 5% )、琥珀酸 (0 .35% )等成分同沙虫干独特的风味有关 ,Na 、Cl-等无机离子也同其呈味相关。此外 ,牛磺酸含量 w高达 3.2 % ,是富含牛磺酸的一种海洋生物 ;精氨酸的含量 w亦较高 ,为 1.2 %。
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| 关 键 词： | 沙虫干 呈味物质 功能性成分 游离氨基酸 核苷酸 牛磺酸 |
| 修稿时间： | 2000-05-15 |
Study on Tasty Substance and Functional Components of the Dried Sha chong ( Sipunculus nudus ) |
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| Zhang Chaohua,Takeshi Suzuki.Study on Tasty Substance and Functional Components of the Dried Sha chong ( Sipunculus nudus )[J].Journal of Zhanjiang Ocean University,2000,20(2):24-27. |
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| Authors: | Zhang Chaohua Takeshi Suzuki |
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| Abstract: | Extractive components of the dried sha chong ( Sipunculus nuclus) were studied in this paper.The experimental results indicate that its free amino acids content is 10.3%,which form 77.9% of total nitrogen containing extractive.The sweetness amino acid,such as 3.2% glycine,2.5% alanine,and the umami components such as 0.26% IMP,0.25% glutamin,0.35% succinic acid,contribute to the unique flavour of the dried sha chong.The inorganic ions such as 0.8% Na and 1.4% Cl - are also responsible for its taste.On the other hand,it is a species of marine organism,rich in taurine,comes up to 3.2%.Its arginine content is as high as 1.2%. |
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| Keywords: | Dried sipunculus nuclus Tasty substance Functional component Free amino acids Nucleotides Taurine |
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