期刊论文

中文

食品工业科技

1002-0306

2020

41

7

239-242

10.13386/j.issn1002-0306.2020.07.039

国家重点研发计划项目(2018YFD0400603)。

本校为第一机构

为了探究辣椒素和二氢辣椒素在辣鸭脖卤制过程中的迁移情况,本研究采用高效液相(HPLC)法检测卤制过程中辣椒提取液和辣鸭脖肉中的辣椒素和二氢辣椒素含量变化.结果 显示,在卤制0～15 min期间,辣椒素和二氢辣椒素含量在卤水中明显减少,辣椒素从0.061 mg/mL降至0.013 mg/mL,二氢辣椒素从0.017 mg/mL降至0.004 mg/mL,而在卤鸭脖中,辣椒素和二氢辣椒素的含量显著增加,辣椒素增至0.158 mg/mL,二氢辣椒素增至0.063 mg/mL,在15 min后,卤水和卤鸭脖中的辣椒素和二氢辣椒素均呈波动变化,卤制45 min后辣椒素和二氢辣椒素从卤水至卤鸭脖的迁移率分别为92.3％、94.4％,表现了其在100℃的卤制条件下良好的热稳...

In order to explore the migration law of Capsaicin and Dihydrocapsaicin during the process of duck neck bittern,High-performance liquid chromatography(HPLC)was used to detect the content variation of capsaicin and dihydrocapsaicin in extract and duck neck during the bittern process.The results showed that the content of capsaicin and dihydrocapsaicin decreased significantly in the bittern during 15 minutes,the capsaicin decreased from 0.061 mg/mL to 0.013 mg/mL and the dihydrocapsaicin decreased from 0.017 mg/mL to 0.004 mg/mL.In the stewed duc...