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紫外分光光度法与荧光光谱法探究呈味核苷酸与EGCG及其蛋白络合物的相互作用 被引量:4

Interaction of Flavor Nucleotides with EGCG and Their Protein Complexes by UV Absorption Spectrometry and Fluorescence Spectrometry
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摘要 为了探究IMP、GMP是否与EGCG及其蛋白络合物发生相互作用从而影响呈味特性,利用紫外分光光度法和荧光光谱法测定光谱的变化,结果表明:IMP、GMP与EGCG会发生相互作用,改变EGCG的光谱特性,且只存在一种结合方式,GMP与EGCG相互作用的效应强于IMP与EGCG的相互作用,两种呈味核苷酸1:1混合时对EGCG影响最大;IMP、GMP均不单独与BSA发生相互作用,但两者同时存在时会对BSA产生静态荧光淬灭,结合常数为0.6634,结合位点数为0.88;与EGCG蛋白络合物相互作用中,GMP单独存在时只与EGCG反应,IMP、GMP同时存在时以与蛋白的相互作用为主,结合常数为1.1054,结合位点数为1.49。此研究可更清晰地了解茶汤的呈味机制,为茶叶品质提高及茶饮料风味改善提供理论基础。 In order to explore whether IMP and GMP interact with EGCG and its protein complexes to affect the taste characteristics, UV absorption spectrometry and fluorescence spectrometry were used to determine the changes in the spectrum. The results showed that: IMP, GMP interacted with EGCG and changed the spectral characteristics of EGCG,and there was only one binding mode;The interaction between GMP and EGCG was stronger than that between IMP and EGCG, and the two flavor nucleotides had the greatest interactions with EGCG when they were mixed in 1:1.IMP, GMP neither interacted with BSA alone, but when the two existed at the same time, it would produce static fluorescence quenching of BSA, the binding constant was 0.6634, and the number of binding sites was 0.88. In the interaction with EGCG protein complex, GMP existed alone. It only reacted with EGCG. When IMP and GMP coexisted, it mainly interacted with protein. The binding constant was 1.1054 and the number of binding sites was 1.49. This study can provide a clearer understanding of the taste mechanism of tea soup and provide a theoretical basis for the improvement of tea quality and the improvement of tea beverage flavor.
作者 张月 喻雪莲 田月月 张丽霞 ZHANG Yue;YU Xuelian;TIAN Yueyue;ZHANG Lixia(College of Horticultural Science and Engineering,Shandong Agricultural University,Tai’an 271000,China;Binzhou University,Binzhou 256600,China)
出处 《食品工业科技》 CAS 北大核心 2021年第23期73-80,共8页 Science and Technology of Food Industry
基金 山东省现代农业产业技术体系创新团队资助项目(SDAIT-19-05) 山东省“双一流”奖补资金资助(SYL2017YY03)。
关键词 呈味核苷酸 涩味 鲜味 紫外分光光度法 荧光光谱法 tasteful nucleotides astringency umami taste UV absorption spectrometry fluorescence spectrometry
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