不同加工方式下不同部位梅花鹿肉中氨基酸的含量分析

为研究不同加工方式下不同部位梅花鹿肉中氨基酸的含量差异及变化趋势，本研究采用阳离子交换色谱法分别测定了冻干及烘干8个不同部位鹿肉的17种水解氨基酸含量；并对两种不同加工方式下总氨基酸、必需氨基酸和呈味氨基酸含量进行了比较分析。结果表明，烘干梅花鹿肉总氨基酸含量为55.36~73.66 g/100 g；冻干梅花鹿肉总氨基酸含量为60.53~75.59 g/100 g，其中冻干鹿腩中总氨基酸含量较烘干鹿腩中高出大约高出8.16%；此外，冻干梅花鹿各部位鹿肉中鲜味、苦味和无味氨基酸含量普遍高于烘干各对应部位鹿肉，而冻干梅花鹿各部位鹿肉中甜味氨基酸含量则普遍较低；两种不同加工方式下各对应部位梅花鹿肉中17种氨基酸和呈味氨基酸含量大多呈现正相关；必需氨基酸组成比较及评价结果表明，冻干梅花鹿肉中赖氨酸（lysine，Lys）以及甲硫氨酸（methionine，Met）+半胱氨酸（cysteine，Cys）含量较烘干鹿肉各部位中高，而冻干梅花鹿肉中苏氨酸（threonine，Thr）、缬氨酸（valine，Val）、亮氨酸（leucine，Leu）和苯丙氨酸（phenylalanine，Phe）＋酪氨酸（tyrosine，Tyr）等含量则较低；烘干梅花鹿肉外脊中谷氨酸、赖氨酸、天冬氨酸及半胱氨酸含量分别占氨基酸总量的17.39%、9.67%、9.31%和0.73%；而冻干梅花鹿肉中依次分别为17.54%、10.16%、9.29%和0.83%，提示冻干加工较烘干加工能有效降低谷氨酸、赖氨酸和半胱氨酸的损失。

Content Analysis of Amino Acids in Different Processing Methods and Different Parts of Sika Deer Meat

In order to study the difference and the change tendency of the amino acid content in different processing methods and different parts of the sika deer meat, total 17 kinds of hydrolyzed amino acids in different processing methods (frozen-dry and baked-dry) and 8 different parts of venison were determined by ion chromatography. The content of total amino acids, essential amino acids and flavorful amino acids under two different processing methods were compared and analyzed. The results showed that the content of total amino acids content of dried sika venison meat ranged from 55.36 to 73.66 g/100 g and freeze-dried sika deer meat ranged from 60.53 to 75.59 g/100 g, the freeze-dried sika deer meat were higher than those in the bake-dried sika deer meat, and the content of total amino acids in the freeze-dried sika deer meat were the highest, about 8.16% higher than those in the bake-dried sika deer meat. In addition, the fresh, bitter and tasteless amino acid contents of freeze-dried sika deer meat were higher than that in bake-dried sika deer meat, but the sweet amino acid content of the freeze-dried sika deer meat were lower. The content of amino acids in different parts of sika deer meat was positively correlated with the contents of amino acids in different parts of sika deer meat during freeze-drying. The results of the comparison and evaluation of the essential amino acid composition showed that the lysine and Met+Cys contents in the freeze-dried sika deer meat were higher than those in the bake-dried sika deer meat, the content of Thr, Val, Leu and Phe+Tyr in freeze-dried sika deer meat were lower. The content of glutamic acid, lysine, aspartic acid and cysteine in dried sika venison spine accounted for the total amino acid,which was 17.39%, 9.67%, 9.31% and 0.73% respectively, while 17.54%, 10.16%, 9.29% and 0.83% in freeze-dried sika venison, respectively. In conclusion, the frozen-drymethod could effectively reduce the loss of glutamic acid, lysine and cysteine compared with the baked-dry method.