HPLC测定不同热处理方式对镜鲤鱼中呈味核苷酸的影响

Determination of the different heat treatment in mirror carp meat flavor nucleotides by HPLC

采用高效液相色谱法(HPLC)测定了镜鲤鱼的生鲜、煮制、蒸制,三种处理方式的鱼肉中的呈味核苷酸的含量。色谱柱为UltimateAQ-C18(4.6×250mm,5μm),流动相为:A为甲醇溶液,B为0.05mol/L磷酸二氢钾溶液(pH4.1),等度洗脱,流速1mL/min,检测波长为260nm,柱温为30℃。结果表明:5种呈味核苷酸分离较好,5’-CMP、5’-GMP和5’-IMP含量在煮制和蒸制条件下与生鲜鱼肉存在显著差异,而煮制和蒸制热处理镜鲤鱼中这两种核苷酸没有显著差异。其中5’-UMP在生鲜鱼肉中被检出,在煮制和蒸制条件下未检出,5’-AMP在三种条件下均未被检出。

The highly effective liquid phase chromatography was used to determine the mirror carp to live fresh,boiled,steams,in three kind of processing ways＇ fish flesh assumed the taste nucleotide the content.The chromatographic column is Ultimate AQ-C18（4.6×250mm,5？滋m）,the mobile phase：A：methyl alcohol solution,B：0.05mol/L potassium dihydrogen phosphate solution（pH4.1）,isocratic elution 1mL/min,detection wavelength 260nm,column temperature was 30℃.The results showed that 5 kinds of flavor nucleotides separating well,5＇-CMP,5＇-GMP and 5＇-IMP content in the cooked and steamed conditions were very different and fresh.The cooking and steaming heat mirror carp had no significant differences between the two nucleotides.The 5＇-UMP was detected in fresh fish,under the boils and steams system condition not to pick out,the 5＇-AMP has not been picked out under three kind of conditions.