基于感官组学解析热加工鹰爪虾关键滋味成分的变化

摘要/Abstract

摘要： 以分子感官科学为出发点，采用高效液相色谱、原子吸收光谱、高效液相色谱-质谱联用法、电子舌和滋味重组方法，研究解析加热前后鹰爪虾中游离氨基酸、无机离子、季胺化合物、糖类、有机酸、核苷酸和谷胱甘肽等的呈味特性，确定其关键呈味物质。结果表明，经热处理后鹰爪虾游离氨基酸含量发生了显著变化，总量由1165.94 mg/100 g增长到1396.64 mg/100 g，增加了19.79%，Gly、Arg、Pro、Ser和Tau的含量显著增多，Na+和Cl-含量丰富，甜菜碱、氧化三甲胺含量和核苷酸及其关联化合物总量均高于热处理前的含量。此外，Glu、Gly、Na+、Cl-、乳酸与5′-肌苷酸（5′-inosine monophosphate, IMP）的味道强度值（TAV）大于1，表明它们可能作为一种活性化合物对鹰爪虾的滋味产生影响。重组结果表明，鹰爪虾滋味重组模型与天然提取液有相似的滋味轮廓，鹰爪虾的关键滋味活性化合物为Glu、Gly、Ala、Tyr、Arg、5’-IMP、5′-鸟苷酸（5′-GMP）、Na+、Cl-、甜菜碱和氧化三甲胺。该研究基于分子感官分析了鹰爪虾水提取液的关键滋味成分，为鹰爪虾的加工奠定理论基础。

关键词: 虾, 热诱导, 滋味成分, 分子感官, 滋味重组

Abstract: In order to confirm the key taste components of Trachypenaeus curvirostris, the flavor characteristics of free amino acids, inorganic ions, quaternary ammonium compond, saccharides, organic acids, nucleotides, glutathione and so on in the shrimp heated before and after were determined by using high performance liquid chromatography, atomic absorption spectrometry, high performance liquid chromatography-mass spectrometry, electronic tongue and flavor recombination methods based on sensomics. The results showed that the free amino acid content of shrimp was significantly changed after heating treatments, the total amount increased from 1165.94 mg/100 g to 1396.64 mg/100 g, increased by 19.79%. The contents of Gly, Arg, Pro, Ser and Tau were significantly increased, and the contents of Na+ and Cl- were abundant. Betaine, trimethylamine-N-oxide and nucleotide and its derivative were higher than those heating treatments before. In addition, the TAV values of glutamic acid, glycine, Na+, Cl-, lactic acid and 5'-IMP were greater than 1, indicating that they may be an active compound to affect the taste of Trachypenaeus curvirostris. The results of the recombination experiment showed that the flavor profile of the recombination model was similar to that of the natural extract. The key taste active compounds were glutamic acid, glycine, alanine, tyrosine, arginine, 5'-IMP, 5'-GMP, Na+, K+, Cl-, betaine and trimethylamine-N-oxide. In this study, the key taste components of water extract of Trachypenaeus curvirostris were analyzed based on sensomics, which laid a theoretical foundation for the processing of shrimp.

Key words: shrimp, heat treatments, taste components, molecular senses, taste recombination

中图分类号:

TS254.4

贾倩男侯虎王聪孙艳樊燕. 基于感官组学解析热加工鹰爪虾关键滋味成分的变化[J]. 食品科学, 0, (): 0-0.

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