烟台近海3种贝类中呈味核苷酸和氨基酸的测定及比较分析

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烟台近海3种贝类中呈味核苷酸和氨基酸的测定及比较分析
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作者单位:1. 山东省海洋资源与环境研究院, 山东省海洋生态修复重点实验室, 山东 烟台 264006; 2. 上海海洋大学, 上海 201306;
作者简介:刘云(1987-), 女, 硕士研究生, 研究方向为食品工程. E-mail: 857312916@qq.com
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中图分类号:S98
基金项目:海洋公益性行业科研专项(201205027); 上海海洋大学研究生科研基金资助项目; “水生动物营养与饲料”泰山学者岗位资助项目.

Determination and comparative analysis of flavor-enhancing nucleotides and amino acids in three common shellfish from offshore Yantai

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1. Shandong Marine Resource and Environment Research Institute, Key Laboratory of Restoration for Marine Ecology of Shandong Province, Yantai 264006, China2. Shanghai Ocean University, Shanghai 201306, China

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摘要:

对水产品中呈味核苷酸和氨基酸的高效液相色谱检测方法进行了优化, , 和乙腈溶液反相离子对色谱法测定呈味核苷酸的磷酸二氢钾溶液和乙腈溶液为流动相, , 中国蛤蜊含有较多的甘氨酸、牛磺酸和丙氨酸种贝类中均大于大于含量最高。中国蛤蜊中其次是但核苷酸之间、核苷酸和氨基酸之间的协同增效作用3

Abstract:

A high-performance liquid chromatography (HPLC) method was optimized for the determination of the free amino acids and flavor-enhancer nucleotides in aquatic products. The flavor-enhancer nucleotides and amino acids of ) were determined to provide basic data for exploiting shellfish seasoning compounds. After sample preparation using purified water, free amino acidsDabs-Cl) pre-column derivatization and reversed-phase HPLC. The best separation was obtained using a 17 mmol/L citric acid solution (pH 6.4, containing 4% dimethylformamide (DMF)) and acetonitrile (containing 4% DMF), gradient elution and a detection wavelength of 436 nm. Flavor (pH 4.5, 5 mmol/L tetramethylammonium hydroxide (TMAOH)) and acetonitrile, and a detection wavelength of 254 nm. This method displayed better precision and higher accuracy in meeting the analytical requirements. Recoveries varied from 90.2% to 108% and RSD varied from 0.7% to 7.1%. The results showed that high levels of taurine, and glutamic acid were found in Pacific oyster; glycine, taurine and alanine were the principal free amino acids in Farrer’s scallop and high percentages of glycine, taurine and alanine were detected in sunray surf clam. The taste activity values (TAVs) of alanine and glutamic acid in the three shellfish were >1; only the TAVs of glycine in Farrer’s scallop and sunray surf clam were >1, indicating that they make a significant contribution to taste. Regarding flavor-enhancing nucleotides, Pacific oyster contained more (IMP), accounting for 80%, while Farrer’s scallop contained the highest adenosine monophosphate (AMP) level followed by IMP; sunray surf clam contained IMP only. Although the concentration of flavor-enhancing nucleotides in three shellfish were low and TAVs were <1, the synergistic effect between nucleotides and amino acids has an important impact on shellfish flavor. Pacific oyster, Farrer’s scallop and sunray surf clam from offshore Yantai are rich in taste, and the flavor-enhancing nucleotides and amino acids, such as taurine, are valuable for human health. The study also provides basic data for the extraction of active substances for the preparation of seafood seasoning compound

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刘云,宫向红,徐英江,张健,安红红,张秀珍.烟台近海3种贝类中呈味核苷酸和氨基酸的测定及比较分析[J].中国水产科学,2014,21(2):351-360
LIU Yun, GONG Xianghong, XU Yingjiang, ZHANG Jian, AN Honghong, ZHANG Xiuzhen. Determination and comparative analysis of flavor-enhancing nucleotides and amino acids in three common shellfish from offshore Yantai[J]. Journal of Fishery Sciences of China,2014,21(2):351-360

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在线发布日期: 2015-07-16
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