文献类型：期刊文献

中文题名：小梅鱼水解过程中的分析方法研究

英文题名：Study on Hydrolysis Analysis of Small Yellow Fish Meal

作者：许学书[1];周家春[1];王宏[1]

机构：[1]华东理工大学生物反应器工程国家重点实验室,上海200237

年份：2000

卷号：21

期号：9

起止页码：40

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心1996】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：鱼蛋白;酶法水解;紫外吸收;双缩脲法;氨基酸

外文关键词：Fish protein Enzyme Hydrolysis Ultrviolet absorption Biuret reaction Amino nitrogen

摘要：采用280nm和260nm紫外吸收、双缩脲法、甲醛法、凯氏定氮法以及640nm可见光吸收法对小梅鱼酶法水解过程中蛋白质、核酸、α氨基氮和总氮含量以及浊度变化等指标进行了过程监控。实验结果表明可以用280nm紫外吸收法代替凯氏定氮法分析小梅鱼水解过程中清液的总氛含量变化，过程中280nm紫外吸收值的变化呈规律性递增。水解产物中总氮含量与280nm紫外吸收值的关系为Y＝2．016X-0．04。260nm紫外吸收值的递增可说明鱼蛋白质水解的过程伴随着核酸的释放。双缩脲反应测定值在过程中递减，说明清液中有大分子可溶蛋白或长链肽被降解。甲醛法测定α氨基氮值与鲜味的增加成正比。
During the hydrolysis ofsmall yellow fish meat the concentration changes of protein nucleic acid αamino nitrogen,total nitrogen and clarity level were measured by 280nm uv,260nm uv,biuret reaction formaldehyde method.MicroKjeldahl method and 640nm visible spectrometer.The experiment results showed that instead of Micro-Kjeldahl method,280nm uv measure could be used tbr analysis total nitrogen amount change during the specially designated hydrolysis.The absorbency at 280nm was regularly increased in a steady rate.The relation betWeen total nitrogen and absorbency at 280nm could be written as Y=2.O16X-0.04.The absorbency increase at 260nm illustrated that the procedure of fish meat hydrolysis accompanied the release of nucleic acid .The absorbency at 540nm for biuret reaction decreased during the procedure.The results showed that the soluble protein in the clear liquid was digested.The amount of α amino nitrogen produced was in proportion to the delicious tase.