摘要
虾酱是我国沿海地区及东南亚国家常用的调味品。研究收集了8种南海虾酱资源,分析其氯化钠、总糖、总脂、游离氨基酸、灰分含量。结果表明:样品GD1601氯化钠含量最高,为(34.36±0.08)%,样品WC1601氯化钠含量最低,为(15.90±0.08)%;HL1602总糖含量最高,达到(0.131±0.001)%,DA1601和HL1603总糖含量最低,分别为(0.081±0.001)%,(0.084±0)%;YGH1601总脂含量最高,达到(3.27±0.12)%,HL1601总脂含量最低,为(0.53±0.12)%;YGH1601游离氨基酸含量最高,为(1.78±0.03)%,GD1601游离氨基酸含量最低,为(0.27±0)%;WC1601灰分含量最高,HL1603灰分含量最低,分别为(62.25±0.33)%,(12.09±0.33)%。反映了我国虾酱资源丰富,品质差异显著,由于制作工艺差异、发酵环境差异最终导致产品品质不同。
Shrimp paste is the popular condiment in the coastal area of China and the Southeast Asian countries. This study collects 8 shrimp pastes, the sodium chloride, total sugar, total fat, free amino acids, ash content are analyzed. The results show that the highest content of sodium chloride in sample GD1601 is （34. 36±0. 08）%, the lowest content of sodium chloride in sample WC1601 is （15.90±0. 08）%, the highest content of total sugar in sample HL1602 is （0. 131±0. 001）%and the lowest content of total sugar in DA1601 and HL1603 is （0. 081±0. 001）%, （0. 084±0）%. The highest total fat content of YGH1601 reaches （3.27±0.12）%, the lowest total fat content of HL1601 is （0. 53±0. 12）%, the highest free amino acid content of YGH1601 is （1.78±0.03） % and the lowest free amino acid content of GD1601 is （0.27±0）%. The highest ash content of WC1601 and the lowest ash content of HL1603 are （62.25±0.33）% and （12. 09±0.33）%. It reflects that the shrimp paste is rich in resources and has significant differences in quality, due to differences in the production process, the fermentation environment differences lead to different product quality.
出处
《中国调味品》
CAS
北大核心
2018年第2期145-147,151,共4页
China Condiment
基金
海南省高等学校科学研究项目(Hnky2017-42)
三亚市院地科技合作项目(2017YD09)
关键词
南海
虾酱
营养成分
the South China Sea,shrimp paste
nutritional components
