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| 不同等级中华绒螯蟹滋味物质的比较分析 |
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邵洋1,2, 余达威1,2, 杨方1,2, 高沛1,2, 许艳顺1,2, 姜启兴1,2, 夏文水1,2
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1.江南大学食品学院 江苏 无锡 214122;2.江苏省食品安全与质量控制协同创新中心 江苏 无锡 214122
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| 摘要: |
| 为了比较分析不同等级中华绒螯蟹(Eriocheir sinensis) (A级: 200 g; B级: 150 g; C级: 125 g)滋味物质的差异，利用电子舌比较分析其滋味轮廓，并采用氨基酸自动分析仪、高效液相色谱仪、离子色谱仪检测其游离氨基酸、呈味核苷酸、有机酸、无机离子的含量，计算味道强度值(TAV)和味精当量值(EUC)。研究表明，在游离氨基酸(FAA)方面，A级蟹的呈甜味FAA含量最高，C级蟹的呈鲜味FAA含量最高；在呈味核苷酸方面，C级蟹的含量最高；在有机酸方面，只检测到乳酸和柠檬酸，且A级蟹>B级蟹>C级蟹；在无机离子方面，C级蟹的含量最高，其PO43–的含量显著(P<0.05)高于A级和B级蟹；在TAV方面，谷氨酸、丙氨酸、甘氨酸、组氨酸、精氨酸、苯丙氨酸、脯氨酸、K+、Cl–、PO43–的TAV值均大于1，对蟹肉滋味有贡献作用；在EUC方面，C级蟹的EUC值最高。综合鲜味FAA、鲜味核苷酸和无机离子的含量及EUC值可知，C级蟹鲜味更佳。 |
| 关键词: 中华绒螯蟹 游离氨基酸 呈味核苷酸 有机酸：无机离子 |
| DOI：10.19663/j.issn2095-9869.20191224001 |
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| Comparison of the taste compounds in different grades of Chinese mitten crab (Eriocheir sinensis) |
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SHAO Yang1,2, YU Dawei1,2, YANG Fang1,2, GAO Pei1,2, XU Yanshun1,2, JIANG Qixing1,2, XIA Wenshui1,2
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1.School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;2.Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
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| Abstract: |
| This study aimed to compare the taste compounds of different grades of Chinese mitten crab (Grade A: 200 g; Grade B: 150 g; Grade C: 125 g). The taste profiles of the different grades were distinguished by an electronic tongue. Free amino acids, 5´-nucleotides, organic acids, and inorganic ions were analyzed by an automatic amino acid analyzer, high-performance liquid chromatography (HPLC), and an ion chromatography, and the taste activity value (TAV) and equivalent umami concentration (EUC) were also calculated. Grade A crabs had the highest sweetness amino acid content, and grade C crabs had the highest umami amino acid content. The taste nucleotides were the highest in the grade C crabs. For the organic acids, only lactic acid and citric acid were detected, and Grade A crabs > Grade B crabs > Grade C crabs. Grade C crabs had the highest phosphate (PO43–) content, which was significantly (P<0.05) higher than Grade A and Grade B crabs. The TAV values of alanine, glycine, histidine, arginine, phenylalanine, proline, potassium (K+), chlorine (Cl–), and PO43– in the different grades were greater than 1 and contributed to Chinese mitten crab taste. Grade C crabs had the highest EUC value. Based on the contents of umami FAA, umami nucleotide, inorganic ions, and EUC value, the umami of grade C crabs was superior. |
| Key words: Chinese mitten crab Free amino acids Taste nucleotides Organic acids: Inorganic ions |