正常马氏贝与黑壳病马氏贝的氨基酸及其美拉德反应产物的对比分析

Comparative Analysis of Amino Acids and Maillard Reaction Products of Normal Pinctada martensii and Pinctada martensii with Black Shell Disease

通过对正常马氏珠母贝和黑壳病马氏珠母贝的氨基酸及其美拉德反应产物的分析比较,黑壳病对马氏贝肉氨基酸的影响不大,方差分析的单尾概率值P=0.93>0.50。黑壳病对美拉德反应产物的影响很大,正常贝检测到19种物质,大部分为酯类、醇类和烷烃类,黑壳病贝检测到31种物质,大部分为烷烃类和醇类,酯类物质较少,且只有2种相同物质;正常贝中呈味物质相对含量占总物质的58.81%,黑壳病贝呈味物质占18.26%。

Amino acids and Maillard reaction products of normal Pinctada martensii and Pinctada martensii with black shell disease were analyzed and compared. Results showed that black shell disease had little effect on amino acids of the flesh of Pinctada martensii, as analysis of variance showed that the one-tailed probability value （P） was 0.93（〉 0.50）. Black shell disease had great influence on Maillard reaction products. 19 Kinds of substances were detected from normal Pinctada martensii, most of which were esters, alcohols and alkanes. And 31 kinds of substances were found from Pinctada martensii with black shell disease, most of which were alkanes and alcohols. Small kinds of esters were found in Pinctada martensii with black shell disease, and only two same kinds of substances were found. The relative contents of flavor material were 58.81% of total compounds in normal Pinctada martensii, while those in black shell disease Pinctada martensii were 18.26%.