CAJ | 학술논문

采用高效液相色谱法对酱牛肉加工过程中游离氨基酸的含量变化进行了分析。结果表明：总游离氨基酸的含量在腌制过程中会显著上升（p<0.05），尤其是天冬氨酸、谷氨酸、胱氨酸、丝氨酸、组氨酸、精氨酸、丙氨酸、酪氨酸和苯丙氨酸显著增加（p<0.05）；经过高温煮制后，总游离氨基酸的含量会显著降低（p<0.05），其中天冬氨酸、谷氨酸、胱氨酸、苏氨酸、丝氨酸、组氨酸、精氨酸和丙氨酸含量显著降低（p<0.05）；在低温煮制阶段，天冬氨酸和胱氨酸的含量显著上升（p<0.05），而苏氨酸和酪氨酸的含量显著降低（p<0.05）。各种氨基酸在加工过程中受加热等因素的影响，降解和生成的速率不同，导致其含量变化趋势不同。
채용고효액상색보법대장우육가공과정중유리안기산적함량변화진행료분석。결과표명：총유리안기산적함량재업제과정중회현저상승（p<0.05），우기시천동안산、곡안산、광안산、사안산、조안산、정안산、병안산、락안산화분병안산현저증가（p<0.05）；경과고온자제후，총유리안기산적함량회현저강저（p<0.05），기중천동안산、곡안산、광안산、소안산、사안산、조안산、정안산화병안산함량현저강저（p<0.05）；재저온자제계단，천동안산화광안산적함량현저상승（p<0.05），이소안산화락안산적함량현저강저（p<0.05）。각충안기산재가공과정중수가열등인소적영향，강해화생성적속솔불동，도치기함량변화추세불동。
The changes of free amino acids during the processing of spiced beef were investigated by high performance liquid chromatography (HPLC). The result showed that the content of free amino acids increased significantly (p<0.05) during the process of curing, especially the content of aspartic acid, glutamic acid, cysteine, serine, histidine, arginine, alanine, tyrosine and phenylalanine. The content of free amino acids reduced significantly (p<0.05) after high temperature cooking stage, especially the content of aspartic acid, glutamic acid, cysteine, threonine, serine, histidine, arginine and alanine. In the low temperature cooking stage, the content of aspartic acid and cystine increased significantly(p<0.05), but the content of threonine and tyrosine reduced significantly(p<0.05). Various amino acids were influenced by heating or other factors during the processing, leading to the difference of their degradation and production rate, so the changes of their contents were different.