为了探究不同烹饪方式对海参体壁营养成分的影响，将鲜活海参分别使用常压烹饪、高压烹饪、重汤烹饪方式进行烹饪。对比不同烹饪方式下海参外观、体壁组织变化、海参失水率、失重率、收缩率、海参体壁营养成分及海参体壁质构变化。研究结果显示，高压烹饪组海参体壁水分、水溶性蛋白、胶原蛋白、多糖含量分别为84.27%、0.58%、1.73%、0.76%、2.73%，常压烹饪组海参体壁水分、水溶性蛋白、胶原蛋白、多糖含量分别87.58%、0.36%、1.92%、1.92%，重汤烹饪组海参体壁水分、水溶性蛋白、胶原蛋白、多糖含量分别为86.62%、0.46 %、1.82%、0.81%。重汤烹饪组在海参体壁水分、水溶性蛋白、胶原蛋白、多糖含量上介于高压烹饪组、常压烹饪组之间，具有统计学差异（p<0.05）。结果表明重汤烹饪下的海参体壁组织较为完整，体壁营养成分保留较多，且对海参体壁的质构影响较小，符合海参烹饪的要求。

To explore the effects of different cooking methods on nutrient composition of sea cucumber body wall. The changes of appearance, body wall tissue, water loss rate, weight loss rate, shrinkage rate, nutrient composition of body wall and texture of sea cucumber were compared under different cooking methods. The results showed that the contents of water, water-soluble protein, collagen and polysaccharide in the body wall of sea cucumber in high pressure cooking group were 84.27%, 0.58%, 1.73%, 0.76%, 2.73%, respectively. The contents of water, water-soluble protein, collagen and polysaccharide in the body wall of sea cucumber in atmospheric pressure cooking group were 87.58%, 0.36%, 1.92% and 1.92%, respectively. The contents of water, water-soluble protein, collagen and polysaccharide were 86.62%, 0.46%, 1.82% and 0.81% respectively. The contents of water, water-soluble protein, collagen and polysaccharide in the body wall of sea cucumber in Chongtang cooking group were between the high-pressure cooking group and the atmospheric cooking group, with statistical difference (p<0.05). According to the above results, the body wall tissue of sea cucumber cooked with Chongtang is relatively complete, the nutrient components of body wall are retained more, and the texture of sea cucumber body wall is less affected, which meets the requirements of sea cucumber cooking.

天津市科技发展计划项目（05YFJZJC00901）