为探讨微波加工对药膳鱼汤品质影响，以天麻、鱼头为原料，分别采用微波炉和传统电炖锅加热的方法，研究其水溶性蛋白、游离氨基酸、矿物质、天麻素、嘌呤和感官品质的变化规律。结果表明：微波加热更有利于小分子物质的溶出，如氨基酸、矿物质、天麻素和嘌呤等，微波煲汤中游离氨基酸含量甚至高达电炖锅的1.5倍，对蛋白质等大分子物质的影响较小；在安全性方面，微波200 W小功率的煲汤或者400 W大功率短时间煲汤产生的嘌呤含量均不超过15 mg/L，既符合痛风病人安全需求又改善了鱼汤的风味；在感官评价方面，采用微波炉400 W煲汤1 h的感官得分可以达到与电炖锅煲汤3 h相类似的效果，可以将煮制周期缩短2 h，微波加热可大大缩短煲制时间，是一种更加高效的煲汤方式。

To investigate the effects of microwave processing on the quality of medicated fish soup with fish head and gastrodia as raw materials, the change rules of water-soluble protein, free amino acids, minerals, gastrodin, purine and sensory quality were studied by comparing microwave heating with conventional electric saucepan heating. The results showed that the microwave heating was more beneficial to the dissolution of small molecules such as amino acids, minerals, gastrodin, purine. The content of free amino acids in microwave soup was as high as 1.5 times of that of electric saucepan heating, but microwave heating had little effect on protein and other macromolecules; In terms of security, the content of purine cooked at a low microwave power of 200 W or short-term of 400 W was less than 15 mg/L, which could both satisfy safety requirements of gout patients and improve the flavor of soup; In terms of sensory evaluation, the score of sensory evaluation cooked by electric saucepan for 3 h was equal to that of microwave 400 W heating for 1 h, which reduced cooking cycle for 2 h successfully, so microwave processing was a more effective method compared with other conventional heating methods.

广东省科技计划项目（2017B020207002）；华工大-美的微波食品研究项目