不同加工工艺对燕窝产品唾液酸含量的影响

摘要

本文以毛燕为原料,研究浸泡、挑拣、高温灭菌等工艺流程处理后燕窝唾液酸含量的变化.采用LC-MS/MS检测分析燕窝中唾液酸种类,此外,测定了不同加工条件下燕窝产品唾液酸含量并分析加工条件对唾液酸含量的影响,进一步分析了唾液酸热稳定性.结果表明:燕窝中唾液酸仅由N-乙酰基神经氨酸(Neu5 Ac)组成,经不同工艺条件处理后,Neu5 Ac保留率均可高达95％以上,且Neu5 Ac热稳定性好,不同情况下Neu5Ac含量无明显差异.说明燕窝经过上述加工处理后不会造成燕窝酸的大量流失,并且其受工艺条件变化影响小,燕窝加工产品可以很好地保存燕窝的营养价值,从而稳定发挥其营养功效,具有很高的消费价值.%In this paper,raw edible bird's nest was used as raw material to study the change of sialic acid content in edible bird's nest after processed by technology such as soaking,picking and choosing and high temperature sterilization.LC-MS/MS was used to detect and analyze the type of sialic acid in edible bird's nest.Besides,sialic acid content in edible bird's nest products was measured under different condition,and the influence of process condition on sialic acid content was analyzed.Furthermore,thermostability of sialic acid was analyzed.Results showed that sialic acid in edible bird's nest was only consist by N-acetylneuraminic acid (Neu5 Ac),retention rates of NeuSAc all exceeded 95 ％ when edible bird's nest was processed by different technology,and thermostability of Neu5Ac was excellent,there was no obvious difference in Neu5Ac content under different conditions.These illustrated that above mentioned technology wouldn't lead to a massive loss of sialic acid in edible bird's nest and sialic acid was influenced slightly by the change of technology condition,nutritional value of edible bird's nest could be kept well,thus,its nutritional efficacy could be exerted stably,so edible bird's nest products have a very high consumption value.