摘要
为研究沙蟹中的非挥发性滋味物质,采用氨基酸自动分析仪、高效液相色谱仪和电感耦合等离子体发射光谱仪检测沙蟹的游离氨基酸、5’-呈味核苷酸、有机酸以及无机离子等呈味物质的含量,并采用味道强度值(taste activity value,TAV)确定其中主要的呈味物质及贡献,最后通过味精当量(equivalent umami concentration,EUC)分析鲜味氨基酸和呈味核苷酸之间的协同作用,并对其鲜味进行评价。结果表明,精氨酸、组氨酸、甘氨酸、丙氨酸、谷氨酸、5’-单磷酸肌苷二钠、5’-单磷酸鸟苷二钠和Na+的TAV大于1,是沙蟹滋味的主要贡献者。EUC值以谷氨酸钠质量计,结果表明沙蟹样品的EUC值为6.4 g/100 g,说明沙蟹具有强烈的鲜味特点。
This study aimed to analyze the non-volatile taste compounds in soldier crab. Free amino acids, 5’-nucleotides, organic acids and inorganic ions were analyzed by an automatic amino acid analyzer and high performance liquid chromatography（HPLC） and inductively coupled plasma optical emission spectrometry（ICP-OES）. The taste active compounds and their contribution were evaluated by taste activity value（TAV）. Also, the synergistic effect between free amino acids and nucleotides was evaluated by equivalent umami concentration（EUC）（calculated as monosodium glutamate equivalent） method. The results indicated that arginine, histidine, glycine, glycine, alanine, glutamic, IMP, GMP and Na＋were the major contributors to the taste of crab meat. The EUC was 6.4 g/100 g, suggesting that the umami taste of soldier crab meat was very intense.
作者
刘天天
梁中永
范思华
夏宁
陈德慰
LIU Tiantian;LIANG Zhongyong;FAN Sihua;XIA Ning;CHEN Dewei(Light Industry and Food Engineering College,Guangxi University,Nanning 530004,Chin)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第14期236-241,共6页
Food Science
基金
国家自然科学基金地区科学基金项目(31660448)
广西省自然科学基金项目(2016GXNSFAA380290
2016GXNSFEA380003)
关键词
沙蟹
滋味成分
鲜味
soldier crab
taste compounds
umami
