共查询到19条相似文献,搜索用时 62 毫秒
1.
2.
太平洋牡蛎,僧帽牡蛎和近江牡蛎中游离氨基酸和牛磺酸的分析 总被引:3,自引:0,他引:3
本文通过对牡蛎软件中牛磺酸含量,必需氨基酸的配比等方面的探讨,分析了牡蛎所具有的营养价值和开发利用前景。 相似文献
3.
4.
5.
利用气相色谱质谱联用和高效液相色谱法检测分析了卤猪肉加工过程中游离脂肪酸、游离氨基酸及核苷酸的变化。结果表明,在加工过程中,总游离脂肪酸有效峰面积呈下降趋势,饱和脂肪酸也呈现下降的变化趋势,不饱和脂肪酸含量先增加后减少,在高温煮制1 h时达到最大值。总游离氨基酸的含量在卤猪肉加工过程中变化明显,在原料肉中总游离氨基酸含量为244.39 mg/100 g,其它样品中含量都显著(p0.05)高于原料肉,在二次煮制完成后达到最大值,为349.32 mg/100 g。谷氨酸在成品中的含量达到119.02mg/100 g,占总游离氨基酸的34.12%。呈味核苷酸检测结果显示,在加工过程中5'-IMP和5'-GMP的含量呈现下降趋势。由于加热导致核苷酸热降解,其降解产物肌苷的含量呈现上升趋势,在成品中检测到其含量显著(p0.05)高于原料肉中的含量。本研究结果为改进卤猪肉的生产工艺、提高产品品质提供了理论参考。 相似文献
6.
烟草旺长期叶片游离氨基酸的含量 总被引:12,自引:0,他引:12
烟叶中含16种以上游离氨基酸,但叶脉中缺乏组氨酸。在叶片中,随首叶位层次的提高,总游离氨基酸含量逐渐提高;在叶脉中,顶叶总游离氨基酸含量最高,脚叶次之,腰叶最低,不管是叶片还是叶脉,从氨酸居其他各种氨基酸含量之首。 相似文献
7.
8.
9.
10.
11.
Determination of the Free Amino Acid,Organic Acid,and Nucleotide in Commercial Vinegars 总被引:1,自引:0,他引:1
下载免费PDF全文
![点击此处可从《Journal of food science》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Yan Kong Li‐Li Zhang Ying Sun Yu‐Yu Zhang Bao‐Guo Sun Hai‐Tao Chen 《Journal of food science》2017,82(5):1116-1123
The selected taste‐active compounds in several kinds of commercial vinegar including amino acids, organic acids, and nucleotides were determined by High Performance Liquid Chromatography (HPLC). The results showed that glutamine and alanine, which contribute the umami and sweet taste to the flavor of vinegar, are high in Taste Activity Value (TAV). Acetic acid is the major organic acid in vinegar, making up as much as 91.4% of the total organic acid composition. Nucleotides, which were only detected in 5 brands of commercial vinegar and are both low in TAV, contribute less taste in vinegar. Our research provides a multiple chemical compositional characterization of vinegar and proposes a possibility of classification of different kinds of vinegar. 相似文献
12.
Feby Luckose Mohan Chandra Pandey Kolpe Radhakrishna 《Critical reviews in food science and nutrition》2015,55(13):1793-1807
Nutritional ergogenic aids have been in use for a long time to enhance exercise and sports performance. Dietary components that exhibit ergogenic activity are numerous and their consumption is common and popular among athletes. They often come under scrutiny by legal authorities for their claimed benefits and safety concerns. Amino acid derivatives are propagated as being effective aids to enhance physical and mental performance in many ways, even though studies have pointed out that individuals who are deficient are more likely to benefit from dietary supplementation of amino acid derivatives than normal humans. In this review, some of the most common and widely used amino acids derivatives in sports and athletics namely creatine, tyrosine, carnitine, HMB, and taurine have been discussed for their effects on exercise performance, mental activity as well as body strength and composition. Creatine, carnitine, HMB, and taurine are reported to delay the onset of fatigue, improve exercise performance, and body strength. HMB helps in increasing fat-free mass and reduce exercise induced muscle injury. Taurine has been found to reduce oxidative stress during exercise and also act as an antihypertensive agent. Although, studies have not been able to find any favorable effect of tyrosine administration on exercise performance, it has been proved to be very effective in fighting stress, improving mood and cognitive performance particularly in sleep-deprived subjects. While available data from published studies and findings are equivocal about the efficacy of creatine, tyrosine, and HMB, more comprehensive researches on carnitine and taurine are necessary to provide evidence for the theoretical basis of their ergogenic role in nutritional modification and supplementation. 相似文献
13.
酱油渣蛋白质的分离、鉴定和氨基酸组成特征研究 总被引:2,自引:0,他引:2
本文以酱油上清液为对照,以过滤-冷冻真空干燥法制备了酱油渣。首先,对比研究了酱油渣的常规理化指标。其次,以SDS-PAGE、MALDI-TOF/TOF MS和HPLC法对酱油渣和酱油上清中蛋白质分子量分布、来源与种类及氨基酸组成特征进行了研究。结果显示酱油渣(湿渣)主要由15.98%的碳水化合物、10.19%的蛋白质、10.10%的食盐和59.50%的水分组成。SDS-PAGE和MALDI-TOF/TOF MS分析结果显示酱油渣蛋白质主要由分子量约为19.3 kDa(a, 59.40%)、31.8 kDa(b, 12.91%)和12.3 kDa(c, 27.69%)的蛋白质亚基组成,经质谱鉴定分子量为19.3 kDa的多肽(a)为Glycinin G4亚基碱性端B3。酱油渣蛋白质氨基酸组成分析表明,与酱油上清中蛋白质相比,酱油渣蛋白质中疏水性氨基酸含量和平均疏水值明显高于酱油上清中蛋白质。上述差异是酱油渣蛋白质氨基酸组成的主要特征,也是酱油渣蛋白质水溶性差和形成的主要原因。 相似文献
14.
15.
Proximate compositions, amino acid compositions and fatty acid compositions of fish roe have been measured and compared. Glutamic acid, aspartic acid, lysine, and serine have been the major amino acids. However, Imperial-type caviar has also included higher amounts of tryptophan (p < 0.05). Essential /Nonessential (E/NE) ratio has been found to be between 0.93 - 1.23, and n3/n6 ratio has been found to be 2.56–8.06. Major fatty acids were C16:0, C18:1 n9c, C16:1 n7, C20:5n3, and C22:6 n3. Fish roes contain high amount of lipids and energy, however, they are also rich sources of unsaturated fatty acids, proteins and amino acids. 相似文献
16.
The ESR intensities (g=2.0042 ~ 2.0053) of free radicals in L-lysine and casein pyrolysates increased with increase of the heating time. In L-lysine pyrolysate (200°C, 20 min), the fraction insoluble in organic solvents and water accounted for 48.1% of the ESR intensity of the whole pyrolysate; the component responsible appeared to be a product of condensation polymerization, but the elemental analysis data indicated a smaller value for nitrogen than that expected for polylysine. The pyrolysis of casein brought about denatured products insoluble in water. The free radicals formed were stable for a week in distilled water and were unaffected by digestion with pepsin or pancreatin (37°C for 3 hr). 相似文献
17.
酵母抽提物中游离氨基酸的测定与分析 总被引:2,自引:2,他引:2
本文首先摸索了游离氨基酸的HPLC法测定条件,建立了同时测定16种游离氨基酸的方法,然后对酵母抽提物中的游离氨基酸进行了分析研究。通过高效液相色谱法测定了热反应前后酵母抽提物、HVP粉、猪肉酶解物中的游离酸,得出结论:酵母抽提物中游离氨基酸的种类和含量最多;热反应后的酵母抽提物中氨基酸含量减少,且随着加入还原糖(木糖)含量的增多,游离氨基酸含量也随着减少。因此,酵母抽提物可作为Maillard反应制备肉味香精的良好氨基酸原料。 相似文献
18.
利用米渣蛋白制备氨基酸饮料 总被引:1,自引:0,他引:1
夏服宝 《冷饮与速冻食品工业》2003,9(4):13-15
以味精厂下脚料米渣为原料,利用木瓜蛋白酶对米渣水解。通过正交试验和验证试验确定酶解米渣蛋白的最适条件,利用其酶解液可配制成氨基酸蛋白饮料。氨基酸蛋白饮料中含蛋白质182.35mg/dL,8种必需氨基酸占总蛋白质的质量分数为39%。 相似文献
19.
Unifloral honeys have highly characteristic flavors due to various volatiles probably derived from the original plant sources. The volatile compounds of honeys from two unifloral sources, lavender and eucalyptus, were investigated. Volatile compounds were extracted with dichloromethane, followed by Likens-Nickerson's simultaneous steam distillation/solvent extraction. The extracts had an intense honey aroma that varied with the type of honey. Compounds (400) were separated by gas chromatography and detected by mass spectrometry. Major flavor compounds were very characteristic of each floral source (linear aldehydes, n-hexanol, coumarin, and phenylacetaldehyde in lavender honeys; di-ketones, hydroxyketones, 3-hexanol, sulfur compounds, and alkanes in eucalyptus samples). 相似文献