利用^(1)H NMR分析小龙虾的特征性滋味组成

Determination of Characteristic Taste Compounds of Crayfish by ^(1)H Nuclear Magnetic Resonance

为深入研究小龙虾的非挥发性滋味活性物质,利用^(1)H核磁共振(nuclear magnetic resonance,NMR)对小龙虾中游离氨基酸、核苷酸、有机酸、可溶性糖和生物碱等滋味成分进行定性定量分析,并采用味道强度值(taste activity value,TAV)分析其味觉活性成分,以及通过味精当量(equivalent umami concentration,EUC)评价鲜味。结果表明,使用^(1)H NMR共检测到小龙虾中33种滋味化合物,其中精氨酸、组氨酸、谷氨酸、丙氨酸、赖氨酸、甘氨酸、5’-单磷酸腺苷二钠、5’-单磷酸肌苷二钠、琥珀酸和乳酸的TAV大于1,它们对小龙虾的滋味有重要影响。EUC值以谷氨酸钠质量计,发现小龙虾样品的EUC值为9.1 g/100 g,说明小龙虾具有非常强烈的鲜味。

In order to investigate the nonvolatile taste-active components in crayfish,free amino acids,nucleotides,organic acids,soluble sugars and alkaloids in cooked crayfish muscle were qualitatively and quantitatively analyzed by ^(1)H nuclear magnetic resonance(^(1)H NMR).Their taste activity values(TAVs)and equivalent umami concentration(EUC)were calculated to evaluate the key taste-active compounds and umami attributes,respectively.The results suggested that a total of 33 taste-active compounds were detected,among which arginine,histidine,glutamic acid,alanine,lysine,glycine,adenosine 5’-monophosphate(AMP),inosine 5’-mononucleotide(IMP),succinic acid and lactic acid were the key tasteactive compounds with TAVs greater than 1.0,and they played an important role in the taste of crayfish.The EUC of crayfish was 9.1 g monosodium glutamate(MSG)/100 g,indicating very intense umami taste.