CAJ | 학술논문

目的：为获知不同加工条件对南极磷虾营养成分及其氟的迁移规律的影响。方法实验采用水煮、油炸、烘烤等加工手段分析南极磷虾营养成分及其氟的迁移规律。结果不同的加工处理过程会导致不同程度的破坏南极磷虾中营养成分含量，其影响程度为油炸>水煮>水洗>烘烤。同时发现，南极磷虾富含锶和硒，含量分别为39.14 mg/kg和9.83 mg/kg。另外，南极磷虾中的氟经不同的加工处理会出现迁移，经油炸或烘烤处理后会降低南极磷虾中氟含量。结论以上研究为进一步高效利用和开发南极磷虾开拓了新的途径，并为其产品研制和制定相关标准提供参考依据。
목적：위획지불동가공조건대남겁린하영양성분급기불적천이규률적영향。방법실험채용수자、유작、홍고등가공수단분석남겁린하영양성분급기불적천이규률。결과불동적가공처리과정회도치불동정도적파배남겁린하중영양성분함량，기영향정도위유작>수자>수세>홍고。동시발현，남겁린하부함송화서，함량분별위39.14 mg/kg화9.83 mg/kg。령외，남겁린하중적불경불동적가공처리회출현천이，경유작혹홍고처리후회강저남겁린하중불함량。결론이상연구위진일보고효이용화개발남겁린하개탁료신적도경，병위기산품연제화제정상관표준제공삼고의거。
Objective To learn different processing conditions on the migration of Antarctic krill nutrients and fluorine. Methods We evaluated the nutritional quality of the Antarctic krill and its dissolution law of fluorine after boiling, frying, baking and other processing methods. Results The dfferent processing methods will destroy nutrients content in Antarctic krill, The extent of influence sequence is going to bak-ing>frying>boiling>washing. Moreover, the Antarctic krill was rich in strontium and selenium with its content 39.14 mg/kg and 9.83 mg/kg, respectively. Fluorine content in the different processing had different variations, and the frying and baking reatment can reduce the ontent of fluorine n the ntarctic krill. Conclusion This re-search explores a new way of the sustainable exploitation of Antarctic krill resources and provides a reference for the development of relevant standards.