低盐雪菜中呈味核苷酸关联物的检测及贮藏过程中的变化

摘要/Abstract

摘要： 摘要：为探明低盐雪菜中呈味核苷酸关联物在贮运期间的变化，建立高效液相色谱检测方法，分析低盐雪菜在（25±5） ℃贮藏（J-25）、（4±1） ℃贮藏（J-4）、灭菌后（25±5） ℃贮藏（M-25）和灭菌后（4±1） ℃贮藏（M-4）期间感官品质和呈味核苷酸关联物含量的变化。结果表明，12 种呈味核苷酸关联物在33 min内有效分离。灭菌和冷藏均能抑制雪菜贮藏期间感官品质和呈味核苷酸关联物的劣化，且灭菌冷藏组合的效果最佳，M-4组雪菜中三磷酸腺苷（adenosine triphosphate，ATP）和肌苷酸含量在第60 d仍是初始值的29.7%和66.4%，且感官品质合格。雪菜在（25±5） ℃贮藏期间与ATP相关的核苷酸关联物总量呈先增加后迅速降低的趋势，其中J-25组雪菜仅有9 d的感官合格期。灭菌和冷藏有效抑制雪菜中核酸代谢的呈味核苷酸（腺苷酸、鸟苷酸、胞苷酸、尿苷酸）在贮藏期内的变化，M-4组雪菜中这4 种核苷酸总量在贮藏末期仍有4.30 mg/100 g。低盐雪菜中发酵微生物的代谢和较高的温度加快了呈味核苷酸关联物在贮藏期间的劣变，灭菌和冷藏有利于呈味核苷酸关联物的保持，研究结果为低盐雪菜的加工和贮藏提供一定的理论支撑。

关键词: 低盐雪菜, 呈味核苷酸关联物, 高效液相色谱检测, 贮藏

Abstract: Abstract: In order to explore the changes of flavor nucleotide-related compounds in low-salt potherb mustard during storage and transportation, an effective detection method by High performance liquid chromatography (HPLC) was established. The changes of sensory quality and the content of flavor nucleotide-associated substances of low-salt potherb mustard during storage at (25±5) ℃ (J-25), (4±1) ℃ (J-4), (25±5) ℃ after sterilization (M-25) and (4±1) ℃ after sterilization (M-4) were analyzed. The results showed that 12 compounds related to flavor nucleotides were effectively separated within 33 min. Both sterilization and cold storage could inhibit the deterioration of sensory quality and flavor nucleotide-associated substances during storage, and sterilization combined with cold storage had the best effect. The contents of Adenosine triphosphate (ATP) and Inosine monophosphate (IMP) in group M-4 still maintained 29.7% and 66.4% of the initial values at 60 days, and the sensory quality was acceptable. The total amount of flavor nucleotide-associated compounds related to ATP in potherb mustard stored at (25±5) ℃ increased first and then decreased rapidly, and the sensory acceptance period of potherb mustard in group J-25 was only 9 days. Both sterilization and cold storage effectively inhibited the changes of flavor nucleotides (AMP, GMP, CMP, Uridine monophosphate (UMP)) related to nucleic acid metabolism in the potherb mustard during shelf life, and the total amount of these 4 kinds of flavor nucleotides in the group M-4 was still 4.30 mg/100 g at the end of storage. The metabolism of fermenting microorganisms in pickled potherb mustard and high temperature accelerated the deterioration of flavor nucleotide-related compounds during storage, and sterilization and cold storage were beneficial to the maintenance of flavor nucleotide-associated compounds, which provided certain theoretical support for the processing and storage of low-salt pickled potherb mustard.

Key words: Low-salt pickled potherb mustard, Flavor nucleotide-related compounds, High performance liquid chromatography detection, Storage

中图分类号:

TS255.3

徐祥谷贵章尚佳宇张进杰林邦楚谢红丰徐大伦. 低盐雪菜中呈味核苷酸关联物的检测及贮藏过程中的变化[J]. 食品科学, 0, (): 0-0.

Gui-Zhang GU Jin-Jie ZHANG. Studies on detection of tasty nucleotide associations in low-salt potherb mustard and its changes during storage[J]. FOOD SCIENCE, 0, (): 0-0.

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