~1H核磁共振结合多元统计方法分析糟鸭加工过程中滋味化合物的变化

Changes in Taste Compounds during Processing of Vinasse-Cured Duck as Studied by ~1H NMR Combined with Multivariate Data Analysis

在鸭肉原料、糟鸭产品和糟制剂的代谢物中共测出34种物质,包括氨基酸、糖类、有机酸、碱类、醇类、核苷酸及其衍生物,上述化合物是糟鸭中主要的小分子滋味成分。结果显示,糟鸭加工过程中,氨基酸、醇类、碱类、糖类在煮制、盐腌时下降,糟制中上升;甲酸、次黄嘌呤在整个加工过程中上升,而乳酸、肌酸、肌苷酸和肌苷则持续下降。糟鸭中含量最高的滋味物质是乳酸(4.74 mg/g(干糟产品);3.30 mg/g(湿糟产品))、天冬氨酸(2.06 mg/g(干糟产品);3.15 mg/g(湿糟产品))、肌酸(2.78 mg/g(干糟产品);1.30 mg/g(湿糟产品))、葡萄糖(2.12 mg/g(干糟产品);3.51 mg/g(湿糟产品))。~1H核磁共振能较好地用于糟鸭中非挥发性小分子组分分析,湿糟比干糟过程对滋味化合物含量的影响更显著。

The metabonomes of fresh duck, vinasse-cured duck and vinasse were found to be dominated by 34 metabolites,including amino acids, sugars, organic acids, alkaloids, alcohols, nucleic acid and their derivatives. These compounds were not only the important metabolites during processing, but also were the main low molecular mass taste compounds in vinasse-cured duck. Our results showed that amino acids, alcohols, alkaloids and sugars decreased during boiling and salting, and then increased during vinasse-curing. Formate and hypoxanthine increased throughout all processing steps while lactate, creatine, 5’-IMP and inosine decreased. The most af?uent metabolites in vinasse-cured duck were lactate(4.74 and3.30 mg/g in dry and wet vinasse-cured duck), aspartate(2.06 and 3.15 mg/g in dry and wet vinasse-cured duck), creatin(2.78 and 1.30 mg/g in dry and wet vinasse-cured duck) and glucose(2.12 and 3.51 mg/g in dry and wet vinasse-cured duck). ~1 H nuclear magnetic resonance(~1 H NMR) spectroscopy is suitable to analyze the non-volatile compounds during the processing of vinasse-cured duck. The effects of wet vinasse-curing on the contents of metabolites were more signi?cant than those of dry vinasse-curing.