不同养殖区香港牡蛎的化学组成及特征气味成分分析
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摘要
目的:研究沿海地区不同养殖区香港牡蛎的化学组成及其特征气味成分,为香港牡蛎的加工与高值化利用提供依据。方法:测定广西钦州、广东阳江、广东湛江、广东汕头4个养殖区香港牡蛎的一般营养成分、氨基酸、甜菜碱、重金属元素及微量元素、三磷酸腺苷及其关联化合物以及与气味相关的挥发性化合物的组成及含量。结果:钦州大蚝灰分、蛋白质和牛磺酸的含量最高,程村蚝糖原含量最高,湛江蚝水分、甜菜碱含量最高,汕头蚝脂肪和总糖含量最高;氨基酸总量最高的是钦州大蚝;5’-肌苷酸对牡蛎滋味影响最大;汕头蚝微量元素中铁、锌、铜含量最高;(E,Z)-2,6-壬二烯醛可显著影响程村蚝、钦州大蚝和湛江蚝气味,1-辛烯-3-酮可显著影响汕头蚝气味。结论:不同养殖区香港牡蛎呈味物质和挥发性成分各有特色,且营养成分、氨基酸、元素等含量有显著差异。
Purpose: In order to provide the basis for the processing and value-added utilization of Crassostrea hongkongensis, we analyzed the chemical composition and odor characteristics of cultured C. hongkongensis from different coastal areas in China. Methods: Nutrient components, amino acids, betaine, heavy metal elements and microelements,adenosine triphosphate(ATP) and ATP-related compounds, the composition and contents of volatile odor compounds were determined in oysters from Qinzhou of Guanxi, and Yangjiang, Zhanjiang and Shantou of Guangdong. Results: The highest contents of ash, protein and taurine were found in Qinzhou oyster, the highest content of glycogen in Yangjiang oyster, the highest contents of water and betaine in Zhanjiang oyster, the highest contents of fat and total sugar in Shantou oyster, and the highest amount of amino acids in Qinzhou oyster. Inosinic acid(IMP) contributed the most to the taste of oyster, and the contents of Fe, Zn and Cu in Shantou oyster were the highest.(E,Z)-2,6-nonadienal played a significant role in the characteristic odor of Chengcun, Qinzhou and Zhanjiang oysters, whereas 1-octen-3-one was found to be the most important volatile odor substance in Shantou oyster. Conclusion: The flavor and volatile components of C. hongkongensis varied among different culture areas, with significant differences being found in the contents of nutrients, amino acids and elements.
Purpose: In order to provide the basis for the processing and value-added utilization of Crassostrea hongkongensis, we analyzed the chemical composition and odor characteristics of cultured C. hongkongensis from different coastal areas in China. Methods: Nutrient components, amino acids, betaine, heavy metal elements and microelements,adenosine triphosphate(ATP) and ATP-related compounds, the composition and contents of volatile odor compounds were determined in oysters from Qinzhou of Guanxi, and Yangjiang, Zhanjiang and Shantou of Guangdong. Results: The highest contents of ash, protein and taurine were found in Qinzhou oyster, the highest content of glycogen in Yangjiang oyster, the highest contents of water and betaine in Zhanjiang oyster, the highest contents of fat and total sugar in Shantou oyster, and the highest amount of amino acids in Qinzhou oyster. Inosinic acid(IMP) contributed the most to the taste of oyster, and the contents of Fe, Zn and Cu in Shantou oyster were the highest.(E,Z)-2,6-nonadienal played a significant role in the characteristic odor of Chengcun, Qinzhou and Zhanjiang oysters, whereas 1-octen-3-one was found to be the most important volatile odor substance in Shantou oyster. Conclusion: The flavor and volatile components of C. hongkongensis varied among different culture areas, with significant differences being found in the contents of nutrients, amino acids and elements.
引文
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[13]张苏平,邱伟强,卢祺,等.全自动氨基酸分析仪法测定4种贝类肌肉中谷胱甘肽和游离氨基酸含量[J].食品科学,2017,38(4):170-176.DOI:10.7506/spkx1002-6630-201704027.
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[18]YANNICK G,DENIS S,ADRIEN S,et al.Response of the pearl oyster Pinctada margaritifera to cadmium and chromium:identification of molecular biomarkers[J].Marine Pollution Bulletin,2017,118(1/2):420-426.DOI:10.1016/j.marpolbul.2017.03.012.
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[21]庞艳华,隋凯,王秋艳,等.大连近岸海域双壳贝类重金属污染调查与评价[J].海洋环境科学,2012,31(3):410-413.DOI:10.3969/j.issn.1007-6336.2012.03.021.
[22]BARBOSA I D S,BRITO G B,SANTOS G L D,et al.Multivariate data analysis of trace elements in bivalve molluscs:characterization and food safety evaluation[J].Food Chemistry,2018,273(1):64-70.
[23]秦华伟,陈爱华,刘慧慧,等.乳山海域养殖太平洋牡蛎中营养成分及重金属含量分析及评价[J].中国渔业质量与标准,2015,5(6):64-70.
[24]陈慧斌,王梅英,王莉.褶牡蛎成分组成及营养学评价研究[J].宁德师范学院学报(自然科学版),2009,21(4):342-345.DOI:10.3969/j.issn.2095-2481.2009.04.002.
[25]张聪,刘程惠,马坤,等.大连湾牡蛎中微量元素的分析[J].食品研究与开发,2009,30(7):130-133.DOI:10.3969/j.issn.1005-6521.2009.07.038.
[26]赵艳芳,宁劲松,尚德荣,等.牡蛎、缢蛏和菲律宾蛤仔中微量元素的分析研究[J].广东微量元素科学,2009,16(9):50-54.
[27]中国营养学会.中国居民膳食营养素参考摄入[M].北京:中国轻工业出版社,2006.
[28]刘文,张悦容,张腾军,等.牡蛎体液风味物质的GC-MS分析[J].核农学报,2013,27(1):81-87.
[29]顾聆琳.牡蛎中风味物质的研究及调味料的制备[D].无锡:江南大学,2005.
[30]LUCENA M N,GARCON D P,MANTELATTO F L,et al.Hemolymph ion regulation and kinetic characteristics of the gill(Na+,K+)-ATPase in the hermit crab Clibanarius vittatus(Decapoda,Anomura)acclimated to high salinity[J].Comparative Biochemistry&Physiology Part B Biochemistry&Molecular Biology,2012,161(4):380-391.DOI:10.1016/j.cbpb.2012.01.003.
[31]DRIDI S,ROMDHANE M S,ELCAFSII M.Seasonal variation in weight and biochemical composition of the Pacific oyster,Crassostrea gigas,in relation to the gametogenic cycle and environmental conditions of the Bizert lagoon,Tunisia[J].Aquaculture,2007,263(1):238-248.DOI:10.1016/j.aquaculture.2006.10.028.
[2]张跃环,王昭萍,喻子牛,等.养殖牡蛎种间杂交的研究概况与最新进展[J].水产学报,2014,38(4):612-623.DOI:10.3724/SP.J.1231.2014.48996.
[3]才让卓玛.香港牡蛎产地溯源指纹信息筛选的研究[D].湛江:广东海洋大学,2015.
[4]YUASA M,KAWABETA K,EQUCHI A,et al.Characterization of taste and micronutrient content of rock oysters(Crassostrea nippona)and Pacific oysters(Crassostrea gigas)in Japan[J].International Journal of Gastronomy&Food Science,2018,13:52-57.DOI:10.1016/j.ijgfs.2018.06.001.
[5]方玲,马海霞,李来好,等.华南地区近江牡蛎营养成分分析及评价[J].食品工业科技,2018,39(2):301-307;313.DOI:10.13386/j.issn1002-0306.2018.02.056.
[6]KAWAI M,OKIYAMA A,UEDA Y.Taste enhancements between various amino acids and IMP[J].Chemical Senses,2002,27(8):739-745.
[7]翁丽萍.养殖大黄鱼和野生大黄鱼风味的研究[D].杭州:浙江工商大学,2012.DOI:10.16378/j.cnki.1003-1111.2017.05.014.
[8]章超桦,解万翠.水产风味化学[M].北京:中国轻工业出版社,2012.
[9]RICHARDS M P,HULTIN H O.Effect of pH on lipid oxidation using trout hemolysate as a catalyst:a possible role for deoxyhemoglobin[J].Journal of Agricultural&Food Chemistry,2000,48(8):3141-3147.DOI:10.1021/jf991059w.
[10]里奥·范海默特.化合物香味阈值汇编[M].北京:科学出版社,2015.
[11]PENNARUN A L,PROST C,DEMAIMAY M.Identification and origin of the character-impact compounds of fresh oyster Crassostrea hongkongensis[J].Journal of the Science of Food&Agriculture,2002,82(14):1652-1660.
[12]田迪英,焦慧,陶崴,等.5种海鱼挥发性风味成分分析[J].食品与发酵工业,2015,41(10):155-159.DOI:10.13995/j.cnki.11-1802/ts.201510029.
[13]张苏平,邱伟强,卢祺,等.全自动氨基酸分析仪法测定4种贝类肌肉中谷胱甘肽和游离氨基酸含量[J].食品科学,2017,38(4):170-176.DOI:10.7506/spkx1002-6630-201704027.
[14]CHEN D.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocher sinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[15]COCHET M,BROWN M,KUBE P,et al.Understanding the impact of growing conditions on oysters:a study of their sensory and biochemical characteristics[J].Aquaculture Research,2015,46(3):637-646.DOI:10.1111/are.12210.
[16]SHAHIDI.肉制品与水产品的风味[M].北京:中国轻工业出版社,2001.
[17]LIOE H N,APRIYANYONO A,TAKARA K,et al.Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids[J].Journal of Food Science,2005,70(7):s401-s405.
[18]YANNICK G,DENIS S,ADRIEN S,et al.Response of the pearl oyster Pinctada margaritifera to cadmium and chromium:identification of molecular biomarkers[J].Marine Pollution Bulletin,2017,118(1/2):420-426.DOI:10.1016/j.marpolbul.2017.03.012.
[19]JULSHAMN K,FRANTZEN S,VALDERSNES S,et al.Survey on total and inorganic arsenic in more than 900 fish samples from Norwegian waters[J].2012,5:229-235.
[20]XU L,JI C,WU H,et al.A comparative proteomic study on the effects of metal pollution in oysters Crassostrea hongkongensis[J].Marine Pollution Bulletin,2016,112(1/2):436-442.DOI:10.1016/j.marpolbul.2016.07.009.
[21]庞艳华,隋凯,王秋艳,等.大连近岸海域双壳贝类重金属污染调查与评价[J].海洋环境科学,2012,31(3):410-413.DOI:10.3969/j.issn.1007-6336.2012.03.021.
[22]BARBOSA I D S,BRITO G B,SANTOS G L D,et al.Multivariate data analysis of trace elements in bivalve molluscs:characterization and food safety evaluation[J].Food Chemistry,2018,273(1):64-70.
[23]秦华伟,陈爱华,刘慧慧,等.乳山海域养殖太平洋牡蛎中营养成分及重金属含量分析及评价[J].中国渔业质量与标准,2015,5(6):64-70.
[24]陈慧斌,王梅英,王莉.褶牡蛎成分组成及营养学评价研究[J].宁德师范学院学报(自然科学版),2009,21(4):342-345.DOI:10.3969/j.issn.2095-2481.2009.04.002.
[25]张聪,刘程惠,马坤,等.大连湾牡蛎中微量元素的分析[J].食品研究与开发,2009,30(7):130-133.DOI:10.3969/j.issn.1005-6521.2009.07.038.
[26]赵艳芳,宁劲松,尚德荣,等.牡蛎、缢蛏和菲律宾蛤仔中微量元素的分析研究[J].广东微量元素科学,2009,16(9):50-54.
[27]中国营养学会.中国居民膳食营养素参考摄入[M].北京:中国轻工业出版社,2006.
[28]刘文,张悦容,张腾军,等.牡蛎体液风味物质的GC-MS分析[J].核农学报,2013,27(1):81-87.
[29]顾聆琳.牡蛎中风味物质的研究及调味料的制备[D].无锡:江南大学,2005.
[30]LUCENA M N,GARCON D P,MANTELATTO F L,et al.Hemolymph ion regulation and kinetic characteristics of the gill(Na+,K+)-ATPase in the hermit crab Clibanarius vittatus(Decapoda,Anomura)acclimated to high salinity[J].Comparative Biochemistry&Physiology Part B Biochemistry&Molecular Biology,2012,161(4):380-391.DOI:10.1016/j.cbpb.2012.01.003.
[31]DRIDI S,ROMDHANE M S,ELCAFSII M.Seasonal variation in weight and biochemical composition of the Pacific oyster,Crassostrea gigas,in relation to the gametogenic cycle and environmental conditions of the Bizert lagoon,Tunisia[J].Aquaculture,2007,263(1):238-248.DOI:10.1016/j.aquaculture.2006.10.028.