超高压对热带海参营养物质和风味物质的影响

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DOI：10.3969/j.issn.1000-9973.2026.01.029

中图分类号：TS254.4 文献标志码：A 文章编号：1000-9973（2026）01-0220-09

Effects of Ultra-High Pressure on Nutrients and Flavor Substances ofTropical Sea Cucumbers

WU Mei-yi1，，LIU Wei-feng1， ZHANG Ye-hui1*，NAN Hai-jun² * CHEN Xiao-ying³，HUANG Li-hua4 （1.Guangdong Key Laboratory of Agricultural Products Processing，Key Laboratory of Functional Foods， Ministry of Agriculture and Rural Affairs， Sericultural & Agri-food Research Institute，Guangdong Academy of Agricultural Sciences，Guangzhou 5lo6lo，China； 2.School of Traditional Chinese Medicine，Guangdong Pharmaceutical University，Guangzhou 51ooo6，China; 3.Institute of Animal Science，Guangdong Academy of Agricultural Sciences， Guangzhou 510645，China；4. School of Food Health，Guangzhou City Polytechnic，Guangzhou 510405，China）

Abstract： In order to investigate the efects of ultra-high pressure （UHP）on the nutrients and flavor substances of tropical sea cucumbers，with tropical sea cucumbers as the object，the effect of UHP（10o，30o，500 MPa） on nutrients and flavor substances of tropical sea cucumbers are investigated systematically through the indexes such as color，basic nutrients，lipid oxidation，fatty acids，free amino acidsand flavor substances. The results show that under 100～500MPa ， the mass loss rate exceeds 68.0% ，and the pH value increases significantly. Compared with atmospheric pressure group，the muscle color is better preserved under 300MPa. ，Nutrients change significantly，with protein content and collgen content increasing by 4.26% and 0.86% respectively compared with atmospheric pressure group， but the protein loss rates range from 18.24% to 27.96% . UHP significantly enhances the total amount of free fatty acids and unsaturated fatty acids，significantly enhances the sweetness and nutritional value. There are 38 flavor substances detected in atmospheric pressure group，31 flavor substances dectected in 100MPa group，32 flavor substances detected in 300MPa and 33 flavor substances detected in 500MPa ，witha decrease in the relative content of aldehydes，which indicates that UHP treatment reduces the types of volatile flavor substances and reduces the fishy odor to some extent. This study has provided a theoretical basis for the application of ultra-high pressure processing technology in sea cucumbers. Key words：tropical sea cucumber；ultra-high pressure；flavor;nutrients

热带海参（Holothurialeucospilota）属软体棘皮动物门、海参纲，是一种海洋无脊椎动物。（剩余14427字）