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題名 | Extractive Nitrogenous Components of Oysters (Crassostrea virginica) and Their Released Liquors=牡蠣(Crassostrea virginca)及其汁液之含氮抽出物成分 |
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作者姓名(中文) | 蕭泉源; 蔡土及; 邱思魁; | 書刊名 | 臺灣水產學會刊 |
卷期 | 21:3 1994.09[民83.09] |
頁次 | 頁281-291 |
分類號 | 439.61 |
關鍵詞 | 牡蠣; 牡蠣汁液; 含氮抽出物成分; Crassostrea virginica; Oyster liquor; Extractive nitrogenous components; |
語文 | 英文(English) |
中文摘要 | 帶殼牡蠣殼內所含汁液(殼汁,shell liquor)及剝殼牡蠣肉中逐漸流出之汁液 (釋汁,bled liquor),在剝殼取肉過程中流出而造成環境污染與資源浪費,本研究目的 在分析上述牡蠣汁液含氮抽出物成分組成及含量,以作為回利用之參考。牡蠣釋汁及殼汁之 游離胺基酸總量分別為152及50mg/100g,其組成與牡蠣肉類似,富含牛磺酸 (taurine)、丙胺酸(alanine)、麩胺酸(glutamic acid)、甘胺酸(glycine)、 精胺酸(arginine)和鳥胺酸(ornithine);兩汁液中小分子胜□(peptides)含量甚 少,但四級胺鹼類(quaternary ammonium bases)含量頗高,其中以甜菜鹼(glycine betaine)為最多;核?酸及其相關化合物的含量,以肌?(inosine)含量最高,此與牡 蠣肉富含腺?酸(AMP)及肌?酸(IMP)有所差異。若以乾物重為基準,釋汁之含氮抽出 物總量(5353mg/100g)遠高於牡蠣肉(2574mg/100g),顯示剝殼取肉過程中含氮抽出物 成分,尤其是游離胺基酸與甜菜鹼大量由牡蠣組織中釋出於廢水中,如何回收利用這些有價 值的呈味成分乃為未來重要課題。 |
英文摘要 | Both shell liquor and bled liquor released during the oyster shucking process not only create a pollution problem, but are a resource waste. This study was undertaken to analyze the extractive nitrogenous components of oyster (Crassostrea virginica) liquors to obtain basic information for their utilization. Bled liquor contained more free amino acids (FAA) than shell liquor. They were rich in taurine, alanine, glutamic acid, glycine, arginine and ornithine, which were also found abundantly in oyster meat. The amount of combined amino acids in liquors was relatively low as compared to that of FAA. Quaternary ammonium bases were present in high levels and their predominant compound was glycine betaine. Of the nucleotide compounds, inosine was the most abundant compound in the liquors; however, the major compounds in oyster meat were inosine 5'-monophosphate and adenosine 5'-monophosphate. ON the basis of dry weight, the large quantity of extractive nitrogenous components found in bled liquor indicated that the commercial shucking process might cause the release of these compounds, particularly FAA and glycine betaine, from oyster meat into the waste water. The recovery of these valuable taste-active compounds from oyster waste water is an important issue for future study. |
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