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頁籤選單縮合
題名 | 草蝦水煮過程中嘌呤相關物質之變化=Changes in Purine Related Compounds of Grass Shrimp (Penaeus Monodon) Cooked in Water for Various Duration |
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作者 | 駱錫能; 陳翠瑤; 楊士興; Lou, Shyi-neng; Chen, Tsui-yao; Yang, Shih-hsing; |
期刊 | 中國農業化學會誌 |
出版日期 | 19981000 |
卷期 | 36:5 1998.10[民87.10] |
頁次 | 頁443-450 |
分類號 | 463 |
語文 | chi |
關鍵詞 | 草蝦; 嘌呤相關物質; 水煮; Grass shrimp; Purine related compounds; Cooking; |
中文摘要 | 生鮮草蝦可食部分的總嘌呤含量為58.18±2.24μmole/g dry basis,其中腺嘌呤 (Ade)含量最高,佔82%。所含腺嘌呤大部份以游離態之核□酸存在,以腺核□單磷酸(AMP) 最多,含量高達41.05±1.77μmole/g dry basis,大分子核酸物質則較少。於100℃水煮20 分鐘的過程中,蝦肉中的Ade、次黃嘌呤(Hyp)和總嘌呤含量皆隨時間的延長而減少,主要係 因肉中AMP含量大量減少所造成,腺核□三磷酸(ATP)、腺核□二磷酸(ADP)和肌□酸(IMP) 則無明顯改變(p<0.05),次黃嘌呤核□(Ino)和次黃嘌呤(Hyp)則未檢出。水煮20分鐘後總嘌 呤含量降為44.14±2.56μmole/g dry basis,水煮液中ATP相關物質隨水煮時間延長明顯增 加,其中以AMP含量增加最多,IMP、Ino及Hyp亦伴隨增加,顯示水煮過程中,蝦肉AMP除 受熱水萃取作用外,並因熱效應降解成IMP、Ino或Hyp,造成水煮液中AMP、IMP、Ino及Hyp 含量的增加。同時,鮮度佳的草蝦其水煮萃取嘌呤物質以AMP為主,且萃取量較少,而鮮度 較差之草蝦則以IMP相關物質為主要萃取物,其水煮萃取量則較高。 |
英文摘要 | The total purine content of grass shrimp was 58.18±2.24μmole/g dry basis, in which 82% of the total purine content was adenine (Ade) related compounds. Most of the Ade compounds were free nucleotides AMP, ADP and ATP. The AMP was the dominant nucleotide and its content was as high as 41.05±1.77μmole/g dry basis. The Ade, Hyp and total purine content of grass shrimp decreased during cooking in water at 100 ℃ for 20min, while the free nucleotide AMP also decreased significantly (p<0.05), revealed that the decrease of free AMP accounted for most of the decrease in Ade and total purine content. Little change of free ADP, ATP and IMP during cooking was observed, and the content of free Ino and Hyp in fresh or cooked shrimp was below the detection limit. Further-more, the free AMP, IMP, Ino and Hyp content in cooking juice increased during cooking. The free AMP content was the major purine compounds in the cooking juice. It was found that not only the hot water extraction effect, but also the degradation of AMP or/and IMP due to heating contributed to the changes in the purine related compounds of grass shrimp during cooking. The loss of purine related compounds in the shrimp during cooking was indeed transferred to the cooking juice. The freshness of grass shrimp may determine which is the major purine compound found in the extract. The dominant form in the extract was the free AMP when fresh grass shrimp samples were used. While the IMP related compounds were the dominant form when stored shrimp samples were used in the cooking experiment. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。