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頁籤選單縮合
題 名 | 市售雞精成分之研究=Study on the Composition of Commercial Essence of Chiken |
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作 者 | 林秀蓉; 李敏雄; 鍾玉明; | 書刊名 | 大仁學報 |
卷 期 | 18 2000.05[民89.05] |
頁 次 | 頁11-28 |
分類號 | 341.91 |
關鍵詞 | 雞精; 成分分析; 胺基酸; Essence of chiken; Composition analysis; Amino acid; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究針對市售各種廠牌之雞精27件,分析探討其一般組成,包括水分含量、總氮、甲醛態氮、胺基態氮、胺基酸含量、食鹽含量、還原醣、pH值、粗脂肪、粗灰分、粗蛋白、純蛋白及果糖酸等。結果顯示:各廠牌雞精之水分含量為89-98%,粗灰分含量為0.1-1.5%,還原糖含量為0.1-8.0%,pH值範圍在4.6-6.3之間,酸度(以acetic acid計)含量為0.5-5.8 mg/mL,食鹽含量則在0.2-0.9%之間,而色度(A555nm)方面則在0.2-3.4。總氮(TN%)含量方面差異甚大,在0.25至1.45%之間,最高與最之總氮差異達6倍之多。總胺基酸含量在0.26-14.49 mg/mL之間,最高與最低之總胺基酸含量差異達56倍之多,甲醛態氮含量為0.02-0.2%,含量偏低,顯示雞精中胺基酸應源自大分子蛋白質或胜肰。而果糖酸含量0.05-21.1 g/mL之間,可能是商品中添加醬色所致。若以B廠牌(傳統雞精)之粗蛋白/純蛋白比率(curde protein/true protein ratio; C/T ratio=1.15)為基準,則可以初步作為判斷雞精”純度”之指標。與B廠牌之C/T ratio接近之雞精廠牌有A之EC1及C之EC11、EC12及EC13,但比較其純蛋白質含量,則顯示A及C均較B廠牌稀釋了1.3-1.5倍。 |
英文摘要 | Water contain, total nitrogen, formal nitrogen, amino nitrogen, amino acid, sodium chloride, reducing sugar, crude fats, crude ash, crude protein, true protein and levulinic acid of 12 brands (27 difference samples) of commercial essence of chicken (EC) products were investigated in this study. The results showed that, water 89-98%, crude ash 0.1-1.5%, reducing sugar 0.1-8.0%, pH value 4.6-6.3%, acetic acid 0.5-5.8%, NaCl 0.2-0.9%, color degree (A555nm) were 0.2-3.4, The total nitrogen of 27 commerical EC were 1.25-1.45%, there were 6 times different between the higher the lower total nitrogen, showing very significent between each brands. The range of amino acids content was 0.26-14. 49 mg/mL, showing 56 times different between them. The range of formal nitrogen was 0.02-0.2%, this indicated that the amino acid molecules was derive from large molecule protein. The levulinic acid was 0.05-2.12 mg/mL, if may cause by the addition of soy color. We use brands B (tranditional essence of chicken) as the standard base, the crude protein/true protein ratio (C/T ratio) was 1.15, can be use as the primary indicator for distinguish. The “purity” of essence of chicken. The C/T ratio of brand A (EC-1) and brand C(EC-11, EC-12 AND EC-13) were similar to the brand B, but the result showed that, the EC of brand A and C were 1.3-1.5 times diluted than brand B, by comparing their true protein contains. |
本系統中英文摘要資訊取自各篇刊載內容。