| HPLC法分析加热对草鱼红肉中滋味物质的影响 |
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| 引用本文： | 邱霞琴,岳都盛.HPLC法分析加热对草鱼红肉中滋味物质的影响[J].安徽农业科学,2016(2):90-93. |
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| 作者姓名： | 邱霞琴 岳都盛 |
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| 作者单位： | 昆山市产品质量监督检验所,江苏昆山,215316;昆山市产品质量监督检验所,江苏昆山,215316 |
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| 摘 要： | 目的]研究加热前后草鱼红肉中滋味物质的变化。方法]分别使用高效液相色谱仪和氨基酸自动分析仪分析了草鱼红肉中加热前后核苷酸类物质和游离氨基酸含量的变化。结果]新鲜草鱼红肉中核苷酸总量为1 088.809μg/g。新鲜草鱼红肉中ATP含量为358.640μg/g,加热后为0。加热后ADP、AMP、IMP、HxR和Hx的含量分别增加15.502、4.232、7.689、44.917和74.688μg/g。新鲜草鱼红肉中游离氨基酸总量为3 129.106μg/g,加热后游离氨基酸总量减少了852.161μg/g。其中,含量增加的游离氨基酸有天冬氨酸、谷氨酸、缬氨酸、甲硫氨酸、亮氨酸、酪氨酸,含量降低的游离氨基酸有苏氨酸、丝氨酸、甘氨酸、丙氨酸、赖氨酸、组氨酸等。结论]该研究可为今后草鱼热制品的风味研究奠定理论基础。
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| 关 键 词： | 草鱼 红肉 ATP及其关联物 游离氨基酸 |
Study on the Effects of Heating on the Flavor Substances in the Red Meat of Grass Carp by HPLC |
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| QIU Xia-qin,YUE Du-sheng.Study on the Effects of Heating on the Flavor Substances in the Red Meat of Grass Carp by HPLC[J].Journal of Anhui Agricultural Sciences,2016(2):90-93. |
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| Authors: | QIU Xia-qin YUE Du-sheng |
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| Abstract: | Objective] To study the changes of flavor substances in red meat of grass carp before and after heating.Method] The content changes of nucleotides and free amino acids in red meat of grass carp were analyzed by using high-performance liquid chromatograph and automatic amino acid analyzer.Result] The total content of nucleotides in red meat of fresh grass carp was 1 088.809 μg/g.ATP content in red meat of fresh grass carp was 358.640μg/g and it reduced to zero after heating.The contents of ADP,AMP,IMP,HxR and Hx after heating increased 15.502,4.232,7.689,44.917 and 74.688 μg/g,respectively.The total content of free amino acids in red meat of grass carp was 3 129.106 μg/g,and it decreased 852.161 μg/g after heating.Among the free amino acids,the contents of aspartic acid,glutamic acid,valine,methionine,leucine and tyrosine increased,and the contents of threonine,serine,glycine,alanine,lysine,histidine decreased.Conclusion] The research can lay the theoretical foundation for further study on the flavor of heated products of grass carp. |
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| Keywords: | Grass carp Red meat ATP and ATP-related substances Free amino acids |
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