食品工业科技2017，Vol.38Issue(1)：265-268,277,5.DOI:10.13386/j.issn1002-0306.2017.01.044
不同加工工艺对燕窝产品唾液酸含量的影响
Influence of different processing technology on sialic acid content of edible bird's nest products
连建梅 1范群艳 1李红卫2
作者信息
- 1. 厦门市丝浓食品有限公司,福建厦门361101
- 2. 厦门大学公共卫生学院,福建厦门361102
- 折叠
摘要
Abstract
In this paper,raw edible bird's nest was used as raw material to study the change of sialic acid content in edible bird's nest after processed by technology such as soaking,picking and choosing and high temperature sterilization.LC-MS/MS was used to detect and analyze the type of sialic acid in edible bird's nest.Besides,sialic acid content in edible bird's nest products was measured under different condition,and the influence of process condition on sialic acid content was analyzed.Furthermore,thermostability of sialic acid was analyzed.Results showed that sialic acid in edible bird's nest was only consist by N-acetylneuraminic acid (Neu5 Ac),retention rates of NeuSAc all exceeded 95 ％ when edible bird's nest was processed by different technology,and thermostability of Neu5Ac was excellent,there was no obvious difference in Neu5Ac content under different conditions.These illustrated that above mentioned technology wouldn't lead to a massive loss of sialic acid in edible bird's nest and sialic acid was influenced slightly by the change of technology condition,nutritional value of edible bird's nest could be kept well,thus,its nutritional efficacy could be exerted stably,so edible bird's nest products have a very high consumption value.关键词
LC-MS/MS/燕窝/唾液酸/含量/加工工艺Key words
LC-MS/MS/edible bird's nest/sialic acid/content/processing technology分类
轻工纺织引用本文复制引用
连建梅,范群艳,李红卫..不同加工工艺对燕窝产品唾液酸含量的影响[J].食品工业科技,2017,38(1):265-268,277,5.
