中国明对虾野生群体与选育群体肌肉中滋味物质的比较分析  

Comparative analysis for taste substances in wild and selected populations muscle of the Fenneropenaeus Chinensis

作　　者：郭建港 何玉英[1,2] 王琼 郑礼 李健 GUO Jiangang;HE Yuying;WANG Qiong;ZHENG Li;LI Jian(Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Marine Fisheries Sustainable Development, Ministry of Agriculture and Rural Affairs, Qingdao, Shandong 266071, China;Laboratory for Marine Fisheries Science and Food Production Processes, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, Shandong 266071, China;National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China)

机构地区：[1]中国水产科学研究院黄海水产研究所,农业农村部海洋渔业可持续发展重点实验室,山东青岛266071 [2]青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室,山东青岛266071 [3]上海海洋大学水产科学国家级实验教学示范中心,上海201306

出　　处：《中国渔业质量与标准》2022年第3期9-16,共8页Chinese Fishery Quality and Standards

基　　金：国家虾蟹产业技术体系(CARS-48);中国水产科学研究院基本科研业务费项目(2020TD46);中央提前下达渔业成品油价格改革财政补贴项目(326-0501-YZN-Z4HB)。

摘　　要：为比较分析中国明对虾(Fenneropenaeus chinensis)野生群体和选育群体肌肉的滋味品质,本研究采用高效液相色谱仪、氨基酸自动分析仪和离子色谱仪对中国明对虾2个群体肌肉中的游离氨基酸、呈味核苷酸、甜菜碱和无机离子的含量进行测定,并采用味道强度值(TAV)和味精当量值(EUC)来评价滋味物质的呈味强度。结果表明:野生群体游离氨基酸总量为4509 mg/100 g,显著高于选育群体的3039.24 mg/100 g(P<0.05),选育群体中仅脯氨酸含量显著高于野生群体(P<0.05),野生群体中TAV>1的氨基酸有9种,选育群体为5种,说明野生群体中对滋味有贡献的游离氨基酸组成较选育群体更加丰富;野生群体中呈味核苷酸总量及其中的5′-腺苷酸(AMP)、5′-肌苷酸(IMP)含量均显著低于选育群体(P<0.05),其AMP、IMP的TAV值为0.79和5.12,低于选育群体,说明AMP、IMP对选育群体滋味贡献程度更高;野生群体中甜菜碱、K^(+)、Ca^(2+)、Na^(+)和Cl^(-)的含量及TAV值显著高于选育群体,其中仅PO^(3-)_(4)的含量显著低于选育群体(P<0.05);野生群体的EUC为28.46 g MSG/100 g,显著高于选育群体的15.70 g MSG/100 g(P<0.05)。综上,野生群体肌肉的整体鲜甜滋味要优于选育群体,而脯氨酸、AMP、IMP和PO^(3-)_(4)对选育群体滋味贡献更加显著,同时表明选育群体也具有较好的水产滋味品质。In order to compare and analyze the taste quality for wild and selected populations muscle of Fenneropenaeus chinensis,this study performed the content determination of free amino acids,flavor nucleotides,betaine and inorganic ions in the muscle of these two populations of Fenneropenaeus chinensis by high-performance liquid chromatography,amino acid autoanalyzer and ion chromatography.And the taste intensity value(TAV)and the equivalent value of monosodium glutamate(EUC)were used to evaluate the flavor intensity of taste substances.The results showed that the total amount of free amino acids was 4509 mg/100 g in the wild population,which was significantly higher than that of the selected group with 3039.24 mg/100 g(P<0.05),and only the proline content in the selected group was significantly higher than wild group(P<0.05).There were nine kinds and five kinds of amino acids with TAV>1 in wild population and selected population,respectively,indicating that the composition of free amino acids contributing to taste was more abundant in wild population than in selected population.The total amount of flavor nucleotides as well as the contents of therein 5′-adenosine(AMP)and 5′-inosine acid(IMP)in wild population were significantly lower than that of selected population(P<0.05).The TAV of AMP and IMP with 0.79 and 5.12 in wild population were lower than the selected group,indicating that AMP and IMP contributed more to the taste of the selected population.In addition,the contents of betaine,K^(+),Ca^(2+),Na^(+),Cl^(-)and TAV were significantly higher in the wild group than in the selected group,among which only the PO^(3-)_(4) content was significantly lower than the selected group(P<0.05).The EUC of the wild group was 28.46 gMSG/100 g,which was significantly higher than the selected group(15.70 g MSG/100 g)(P<0.05).In conclusion,the overall fresh and sweet taste of the wild group muscle was better than the selected group,while proline,AMP,IMP and PO^(3-)_(4) contributed more significantly to the taste of the selecte

关 键 词：肌肉 游离氨基酸 呈味核苷酸 甜菜碱 无机离子 滋味 

分 类 号：S93[农业科学—渔业资源]