关键词: 猪骨水解液, 传统蒸煮法, 微波法, 酶解法, 营养成分

Abstract:

Porcine bone was treated by traditional cooking method, microwave method or enzymolysis method to obtain different hydrolysates. The hydrolysates obtained were analyzed for their nutrients including free amino acids, flavor nucleotide and minerals using amino acid autoanalyzer, UV-VIS spectrophotometer and microwave digestion-atomic absorption spectrometer, respectively. The enzymolysis method was found to obviously increase the content and quality of free amino acids, when compared with the other two methods. The content of flavor nucleotide (disodium 5'-ribonucleotide, I + G) in hydrolysate decreased in the following order: the enzymolysis method ＞ the microwave method ＞ the traditional cooking method. The contents of Ca, Zn, Fe and Mg in the hydrolysate obtained by the enzymolysis method all were the highest, while those in hydrolysate obtained by the traditional cooking method were the lowest.

Key words: porcine bone hydrolysate, traditional cooking method, microwave method, enzymolysis method, nutrient