鳜鱼宰后冷藏24 h内肌肉代谢物及相关风味的变化  

Changes of Metabolites and Related Flavors in Mandarin Fish(Siniperca chuatsi)during 24 h of Refrigeration

作　　者：周蓓蓓[1] 吴明林[1] 蒋阳阳[1] 孙永旭 李海洋[1] 崔凯[1] ZHOU Beibei;WU Minglin;JIANG Yangyang;SUN Yongxu;LI Haiyang;CUI Kai(Fisheries Research Institute,Anhui Academy of Agricultural Sciences,Hefei 230031,China)

机构地区：[1]安徽省农业科学院水产研究所,安徽合肥230031

出　　处：《食品科学》2024年第16期244-254,共11页Food Science

基　　金：安徽省现代农业产业技术体系建设项目(皖农科函[2021]711号);国家现代农业产业技术体系建设专项(CARS-45;CARS-46)。

摘　　要：为探究鲜活鳜鱼宰后4℃冷藏24 h过程中肌肉代谢物变化情况,借助超高效液相色谱-高分辨质谱技术,结合非靶向代谢组学方法对宰后鳜鱼在不同冷藏条件(4℃,0、2、4、6、9、12、24 h)的差异代谢物进行多元统计分析、代谢通路分析及相关风味计算。结果表明:鳜鱼宰后冷藏24 h过程中共有33种代谢物被鉴定为差异代谢物,包括3种有机酸及衍生物(氨基酸、有机酸)、8种有机杂环化合物(嘌呤和嘌呤衍生物、内酯等)、7种核苷、核苷酸及其类似物(嘌呤核苷及核苷酸、嘧啶核苷酸)、9种有机氧化合物(碳水化合物及其结合物、少量醇类)、4种脂质和类脂分子(脂肪醇、脂肪酸酯等)、1种黄酮苷、1种生物碱及其衍生物;根据差异代谢物和代谢通路拓扑分析和京都基因与基因组百科全书分析,得到9种关键差异代谢物,分别为琥珀酸、天冬氨酸、5’-腺苷酸(5’-adenosine monophosphate,AMP)、次黄嘌呤核苷、一磷酸腺苷琥珀酸、黄嘌呤、5’-鸟苷酸(5’-guanosine monophosphate,GMP)、核糖-5-磷酸和次黄嘌呤;关键差异代谢产物参与的代谢通路主要为嘌呤代谢,其次是天冬氨酸、谷氨酸代谢和三羧酸循环;提出相对滋味活度值和相对味精当量计算方法,根据计算结果发现,鲜鳜鱼的滋味主要由天冬氨酸等鲜味氨基酸与AMP和GMP协同产生,冷藏2~6 h,滋味的主要贡献物质是AMP和GMP,而冷藏9~24 h则主要是GMP的呈味作用;单从冷藏24 h的角度来看,宰后鲜鳜鱼的滋味最好,冷藏后由于天冬氨酸含量下降导致鲜味损失,冷藏9~24 h GMP的积累使鳜鱼鲜味再次增加。The study aimed to investigate the changes of metabolites and related flavors in the muscle of fresh mandarin fish(Siniperca chuatsi)during 24 h of postmortem refrigeration at 4℃by ultra performance liquid chromatography coupled with high resolution mass spectrometry(UPLC-HR-MS).Non-targeted metabolomics was applied for multivariate statistical analysis,metabolic pathway analysis and related flavor calculation of the differential metabolites after 0 versus 2,4,6,9,12 and 24 h.The results showed that 33 differential metabolites were identified,including 3 organic acids and derivatives(amino acids and organic acids);8 organic heterocyclic compounds(purines,purine derivatives and lactones);7 nucleosides,nucleotides and analogues(purine nucleosides,purine nucleotides and pyrimidine nucleotides);9 organic oxygen compounds(carbohydrates and their conjugates,as well as a small amount of alcohols);4 lipid and lipid molecules(fatty alcohols and fatty acid esters);1 flavonoid glycoside;and 1 alkaloid or its derivatives.Through metabolomic pathway analysis(MetPA)and Kyoto Encyclopedia of Genes and Genomes analysis,9 key differential metabolites were identified including succinic acid,L-aspartic acid,5’-adenosine monophosphate(AMP),inosine,adenyl succinic acid,xanthine,5’-guanosine monophosphate(GMP),ribose 5-phosphate,and hypoxanthine.The major metabolic pathway involving these key differential metabolites was purine metabolism,followed by L-aspartic acid metabolism,glutamic acid metabolism and the tricarboxylic acid(TCA)cycle.By calculating the relative taste activity value(RTAV)and relative equivalent umami concentration(REUC),it was found that umami amino acids such as L-aspartic acid together with AMP and GMP mainly contributed to the taste of fresh mandarin fish,while the major taste compounds were AMP and GMP after 2–6 h of refrigeration and GMP after 9–24 h.Overall,the taste of fresh mandarin fish was best.During 24 h of storage at 4℃,the umami of mandarin fish decreased due to a decrease in L-aspartic ac

关 键 词：鳜鱼 冷藏 非靶向代谢组学 差异代谢物 代谢通路 风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]