腌制加工对麻竹笋氨基酸含量的影响

为了评价腌制加工对麻竹笋氨基酸含量的影响,以大叶麻竹笋为实验原料,研究了麻竹笋氨基酸含量在腌制加工前后的变化,并比较了不同腌制盐浓度之间的差异。结果表明:与鲜样相比,腌制加工以后麻竹笋中的总氨基酸含量明显下降,在3%、11%和19%盐浓度的腌制样品中总氨基酸含量分别降低了58.1%、54.8%和53.1%,同时,腌制加工后麻竹笋中呈味氨基酸的含量和组成比例发生了变化。此外,麻竹笋鲜样中7种必需氨基酸的含量占氨基酸总量的36.8%,而3种腌制样品中这一比例分别为42.7%、41.8%和42.7%。所得研究结果将为麻竹笋腌制加工过程中食用品质的评价提供理论依据。 

Effects of pickling process on the content of amino acids in Ma bamboo shoots

The content of amino acids in Ma bamboo shoots ( Dendrocalamus latiflorus) after pickling process with different salt concentrations were investigated and compared to fresh one in order to evaluate the effects of pickling process on the content of amino acids in Ma bamboo shoots.The results showed that the content of amino acids in Ma bamboo shoots significantly decreased after pickling process.Compared with fresh samples, the total content of amino acids decreased by 58.1% 、54.8% and 53.1% for pickled samples with 3%, 11% and 19% salt concentrations, respectively.Meanwhile, the contents and proportion of flavor amino acids in Ma bamboo shoots changed after pickling process.In addition, the EAA /TAA was 36.8% in fresh bamboo shoots, whereas the EAA / TAA in pickled samples was 42.7%, 41.8% and 42.7%, respectively.This research results may provide a theoretical basis to evaluate edible quality of Ma bamboo shoots during pickling process.