马氏珠母贝肉蒸煮液主要呈味成分分析

Analysis of taste-active components of the cooking liquor of pinctada martensii meat

采用高效液相色谱法、自动氨基酸分析仪、原子吸收光谱等方法分析了马氏珠母贝全脏器、闭壳肌和内脏团蒸煮液的主要呈味物质。结果表明:蒸煮液中游离氨基酸含量丰富,与呈鲜味和甜味相关的天门冬氨酸、谷氨酸、甘氨酸和丙氨酸4种氨基酸含量占到50%以上;ATP及其关联化合物含量中HxR的含量最高;内脏团蒸煮液中甜菜碱的含量最高,达到191.00 mg/100mL;琥珀酸在全脏器和内脏团蒸煮液中的含量较高,分别达到了125.00 mg/100 mL和124.00mg/100 mL;内脏团蒸煮液中糖原含量最高,达到了105.34 mg/100 mL,与呈味有着密切关系的阳离子K+、Na+在3种样品蒸煮液中的含量均较高,而阴离子PO43-在闭壳肌蒸煮液中含量最高、Cl-在内脏团蒸煮液中含量最高。

The main taste-active components in the cooking liquor of the whole meat, muscle and viscera of Pinctada martensii were quantified using high performance liquid chromatography, automatic amino acid analyzer and atomic absorption spectrometry ect. The results showed： rich free amino acids were found in the cooking liquor, and aspartic acid, glutamic acid, glycine and alanine which are main amino acids responsible for umami flavor accounted for over 50.0% of the total free amino acids. For the contents of ATP and its related compounds, the HxR was the highest. The content of betaine in the cooking liquor of visceral was the highest, reached 191.00 mg/100 mL. Succinic acid in cooking liquor of the whole meats and viscera were in the higher levels, reached 125.00 mg/100 mL and 124.00 mg/100 mL respectively. Visceral mass extract glycogen content in the highest, reached 105.34 mg/100 mL. The contents of Na＋ and K＋ which are close relationship with taste was in the higher levels and the contents of PO43 and CI were the highest in the muscle and viscera respectively.