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目的 :比较狗脊炮制前后总糖和氨基酸的含量变化。方法 :总糖含量用硫酸苯酚法 ,氨基酸测定用氨基酸自动分析仪。结果 :总糖含量是生品 >单蒸 >酒蒸 >砂烫 >盐制 ;氨基酸总量也是生品含量最高。结论 :狗脊炮制可使炮制品总糖和氨基酸降低
Objective : To compare the changes of the total sugar and amino acid content before and after processing with the dog ribs. Methods: The total sugar content was determined by the phenol sulfate method, and the amino acid was measured using an automatic amino acid analyzer. Result : The total sugar content is raw product >steamed >steamed >sand hot >salt; The total amount of amino acids is also the highest in raw product. Conclusion : The dog ribs can reduce the total sugar and amino acid of the processed products