我国沿海主要海域雌性三疣梭子蟹呈味成分含量的比较

doi:10.7506/spkx1002-6630-201716020

食品科学 ›› 2017, Vol. 38 ›› Issue (16): 127-133.doi: 10.7506/spkx1002-6630-201716020

我国沿海主要海域雌性三疣梭子蟹呈味成分含量的比较

施文正，方林，吴旭干，潘桂平，侯文杰

（1.上海海洋大学食品学院，上海 201306；2.上海海洋大学?水产种质资源发掘与利用教育部重点实验室，上海 201306；3.上海市水产研究所，上海市水产技术推广站，上海 200433）

出版日期:2017-08-25 发布日期:2017-08-18
基金资助:
国家自然科学基金面上项目（31471685）；上海市科技兴农重点推广项目（沪科农推（2016）第1-1-8号）；上海市高峰学科建设项目（2015-62-0908）；宁波大学东海海水养殖协同创新中心项目

Comparison of Contents of Taste Compounds in Female Portunus trituberculatus from Major Coastal Areas in China

SHI Wenzheng, FANG Lin, WU Xugan, PAN Guiping, HOU Wenjie

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China; 3. Shanghai Fisheries Research Institute, Shanghai Fisheries Technical Extension Station, Shanghai 200433, China)

Online:2017-08-25 Published:2017-08-18

摘要/Abstract

摘要： 以我国渤海、黄海、东海和南海4 个海域中雌性三疣梭子蟹的肝胰腺、性腺和体肉为研究对象，采用电子舌、氨基酸自动分析法以及高效液相色谱法研究不同海域的生长环境对雌性三疣梭子蟹3 个可食部位游离氨基酸含量和呈味核苷酸化合物的变化，并采用滋味强度值和味精当量对呈味成分的强度进行评价。结果表明：电子舌可对4 个海域中雌性三疣梭子蟹的肝胰腺、性腺和体肉进行有效区分；在肝胰腺部分，游离氨基酸总量是3 个可食部位最高的，3 种呈味核苷酸中肌苷酸和腺苷酸的含量较高；在不同海域中，渤海肝胰腺组游离氨基酸总量最高，为3 315.05 mg/100 g，且其味精当量值最高，为15.87 g MSG/100 g；南海肝胰腺组游离氨基酸总量最低，但甜味氨基酸含量所占比例最高，为63.10%，并且呈味核苷酸含量最高，肌苷酸和腺苷酸的滋味强度值大于1。蟹的性腺部分，呈味核苷酸含量与味精当量值是3 个可食部位中最高的，其中南海性腺的味精当量值为36.46 g MSG/100 g，是 4 个海域中最高。蟹的体肉部分中肌苷酸含量较高，黄海体肉肌苷酸组中含量较低，其滋味强度值小于1，对体肉的滋味无直接贡献，但黄海体肉组游离氨基酸总量最高，为2 564.44 mg/100 g；东海体肉组的味精当量值最高，为 7.19 g MSG/100 g。

关键词: 海域, 三疣梭子蟹, 游离氨基酸, 呈味核苷酸

Abstract: The contents of free amino acids and umami active nucleotides in the hepatopancreas, gonads and meat of female Portunus trituberculatus from the coastal areas of the Bohai Sea, the Yellow Sea, the East China Sea and the South China Sea were determined and compared by an electronic tongue, an amino acid autoanalyzer and high performance liquid chromatography (HPLC). The taste intensity was evaluated by taste active value (TAV) and equivalent umami concentration (EUC) methods. The results showed that the hepatopancreas, gonads and meat of crab from different sea areas were distinguished effectively with the electronic tongue. The content of free amino acids in hepatopancreas was the highest among three edible parts. IMP and AMP were more abundant than GMP. The free amino acid content and EUC in the hepatopancreas of Bohai Sea crab were 3 315.05 mg/100 g and 15.87 g MSG/100 g, respectively, higher than that of crabs from all other sea areas. However, the free amino acid content in the hepatopancreas of South China Sea crab was significantly lower than that in crabs from all other sea areas, but the contents of sweet-taste amino acids (accounting for 63.10% of the total free amino acids) and umami active nucleotides (the TAVs of IMP and AMP were greater than 1) were higher than those in crabs from all other sea areas. The contents of umami active nucleotides and EUC in gonads were the highest among three edible parts. The EUC value of the gonads of South China Sea crab was 36.46 g MSG/100 g, higher than that of crabs from all other sea areas. In crab meat, IMP was more abundant than two other umami active nucleotidess, and crab meat from the Yellow Sea had a lower IMP content compared to crabs from three other sea areas, with a TAV value of lower than 1, suggesting that IMP made no direct contribution to the umami taste of crab meat. The EUC of crab meat from the East China Sea was the highest, 7.19 g MSG/100 g.

Key words: sea area, Portunus trituberculatus, free amino acids, umami active nucleotides

中图分类号:

TS254.4

施文正，方林，吴旭干，潘桂平，侯文杰. 我国沿海主要海域雌性三疣梭子蟹呈味成分含量的比较[J]. 食品科学, 2017, 38(16): 127-133.

SHI Wenzheng, FANG Lin, WU Xugan, PAN Guiping, HOU Wenjie. Comparison of Contents of Taste Compounds in Female Portunus trituberculatus from Major Coastal Areas in China[J]. FOOD SCIENCE, 2017, 38(16): 127-133.

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我国沿海主要海域雌性三疣梭子蟹呈味成分含量的比较

Comparison of Contents of Taste Compounds in Female Portunus trituberculatus from Major Coastal Areas in China

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