温度和精氨酸对罗氏沼虾氨基脲检出量的影响

Effect of temperature and arginine on detection of aminouracil in Macrobrachium rosenbergii

为研究甲壳类水产品中可能影响氨基脲(semicarbazide,SEM)生成的因素,该研究基于高效液相色谱串联质谱,以罗氏沼虾(Macrobrachium rosenbergii)为研究对象,探索温度和精氨酸对罗氏沼虾内源SEM生成的影响。结果表明,随着烘干温度的升高,罗氏沼虾虾壳和虾肉中SEM检出量逐渐升高,蛋白质含量逐渐降低,不同烘干温度下虾壳和虾肉中的SEM检出量和蛋白质含量存在显著性差异(P<0.05);通过对罗氏沼虾进行精氨酸饲喂实验发现,虾壳和虾肉中SEM的检出量随着摄入精氨酸浓度的增加而增加,不同浓度精氨酸饲料饲喂的罗氏沼虾虾壳和虾肉中SEM检出量存在显著性差异(P<0.05)。温度的升高对罗氏沼虾内源性SEM的生成有促进作用,这可能是温度升高使得罗氏沼虾结合蛋白分解及水解氨基酸所致,精氨酸饲喂实验证明了精氨酸可能是罗氏沼虾内源SEM生成的前体物质。

To investigate the factors that may affect endogenous semicarbazide(SEM)production in crustacean fishery products,this study investigated the effects of temperature and arginine on the endogenous SEM of Macrobrachium rosenbergii based on high-performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS).Results showed that with the increase of drying temperature,the amount of SEM detected in the shells and flesh of shrimps of M.rosenbergii gradually increased and the protein content gradually decreased,and there were significant differences in the amount of SEM detected and protein content in the shells and flesh of shrimps at different drying temperatures(P<0.05).The detection of SEM in the shell and flesh of shrimp fed with different concentrations of arginine was found to increase with the increase in the concentration of arginine,and there were significant differences(P<0.05)in the detection of SEM in the shell and flesh of shrimp fed with different concentrations of arginine.The increase in temperature had a positive effect on the production of endogenous SEM in M.rosenbergii,which may be due to the catabolism of bound proteins and hydrolysis of amino acids in M.rosenbergii,and arginine feeding experiments demonstrated that arginine may be a precursor substance for the production of endogenous SEM in M.rosenbergii.