~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
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摘要
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.
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.
引文
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[29]BROSNAN J T,DA SILVA R P,BROSNAN M E.The metabolic burden of creatine synthesis[J].Amino Acids,2011,40(5):1325-1331.DOI:10.1007/s00726-011-0853-y.
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[2]LIU Y,XU X L,ZHOU G H.Changes in taste compounds of duck during processing[J].Food Chemistry,2007,102(1):22-26.DOI:10.1016/j.foodchem.2006.03.034.
[3]LIU C L,PAN D D,YE Y F,et al.1H NMR and multivariate data analysis of the relationship between the age and quality of duck meat[J].Food Chemistry,2013,141(2):1281-1286.DOI:10.1016/j.foodchem.2013.03.102.
[4]CHEN D A,YE Y F,CHEN J J,et al.Molecular nutritional characteristics of vinasse pike eel(Muraenesox cinereus)during pickling[J].Food Chemistry,2017,224:359-364.DOI:10.1016/j.foodchem.2016.12.089.
[5]GRAHAM S F,KENNEDY T,CHEVALLIER O,et al.The application of NMR to study changes in polar metabolite concentrations in beef longissimus dorsi stored for different periods post mortem[J].Metabolomics,2010,6(3):395-404.DOI:10.1007/s11306-010-0206-y.
[6]CASTEJóN D,GARCíA-SEGURA J M,ESCUDERO R,et al.Metabolomics of meat exudate:its potential to evaluate beef meat conservation and aging[J].Analytica Chimica Acta,2015,901:1-11.DOI:10.1016/j.aca.2015.08.032.
[7]ZANARDI E,CALIGIANI A,PALLA L,et al.Metabolic profiling by 1H NMR of ground beef irradiated at different irradiation doses[J].Meat Science,2015,103:83-89.DOI:10.1016/j.meatsci.2015.01.005.
[8]周雅琳,阚建全,陈宗道,等.风味在口腔释放的研究进展[J].食品科技,2001(6):57-58.DOI:10.3969/j.issn.1005-9989.2001.06.026.
[9]LIU Q,WU J E,LIM Z Y,et al.Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1H NMR spectroscopy[J].LWT-Food Science and Technology,2017,79:428-436.DOI:10.1016/j.lwt.2017.01.066.
[10]DAI H,XIAO C,LIU H,et al.Combined NMR and LC-MS analysis reveals the metabonomic changes in Salvia miltiorrhiza bunge induced by water depletion[J].Journal of Proteome Research,2010,9(3):1460-1475.DOI:10.1021/pr900995m.
[11]LV X C,WENG X,ZHANG W,et al.Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE[J].Food Control,2012,28(2):426-434.DOI:10.1016/j.foodcont.2012.05.025.
[12]陶正清,刘登勇,周光宏,等.盐水鸭工业化加工过程中主要滋味物质的测定及呈味作用评价[J].核农学报,2014,28(4):632-639.DOI:10.11869/j.issn.100-8551.2014.04.0632.
[13]DAI Y,CHANG H J,CAO S X,et al.Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following post production heat treatment[J].Journal of Food Science,2011,76(5):C674-C679.DOI:10.1111/j.1750-3841.2011.02162.x.
[14]刘源,徐幸莲,王锡昌,等.盐水鸭加工过程中滋味成分变化研究[J].农业工程技术:农产品加工,2007(7):32-35.DOI:10.3969/j.issn.1673-5404.2007.07.009.
[15]叶翔,冷云伟,陈翔,等.酒糟与分离的沉淀产物中的氨基酸分析[J].中国酿造,2011(12):165-167.DOI:10.3969/j.issn.0254-5071.2011.12.047.
[16]WANG D,DONG H,ZHANG M,et al.Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness[J].Food Chemistry,2013,141(2):675-679.DOI:10.1016/j.foodchem.2013.04.034.
[17]DA S R.Bacterial and fungal proteolytic enzymes:production,catalysis and potential applications[J].Applied Biochemistry and Biotechnology,2017,183(1):1-19.DOI:10.1007/s12010-017-2427-2.
[18]武彦文,欧阳杰.氨基酸和肽在食品中的呈味作用[J].中国调味品,2001(1):19-22.DOI:10.3969/j.issn.1000-9973.2001.01.007.
[19]CHEN D W,ZHANG M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.DOI:10.1016/j.foodchem.2007.01.042.
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[21]RSJ K,PAS B.An overview of binary taste-taste interactions[J].Food Quality and Preference,2003,14(2):111-124.DOI:10.1016/S0950-3293(02)00110-6.
[22]LOU X W,YE Y F,WANG Y,et al.Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinassecuring processes[J].Food Research International,2018,105:703-712.DOI:10.1016/S0950-3293(02)00110-6.
[23]郑国锋,钱和.黄酒糟的成分分析和开发调味品可行性的研究[J].中国调味品,2007(4):20-25.DOI:10.3969/j.issn.1000-9973.2007.04.001.
[24]刘登峰,熊伟丽,徐玲,等.不同温度和底物浓度下黄酒酵母Saccharomyces cerevisiae苏-25发酵过程建模与优化[J].计算机与应用化学,2013(11):1254-1258.DOI:10.3969/j.issn.1001-4160.2013.11.004.
[25]廖朝晖,朱必凤,刘安玲,等.酵母麦芽糖酶合成的调控机制研究[J].韶关学院学报,2002,23(12):146-151.DOI:10.3969/j.issn.1007-5348.2002.12.029.
[26]YANG Y,YE Y,WANG Y,et al.Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce[J].Food Chemistry,2017,240:662-669.DOI:10.1016/j.foodchem.2017.08.006.
[27]XIE G F,LAN W,GAO Q K,et al.Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing[J].Journal of the Science of Food and Agriculture,2013,93(12):3121-3125.DOI:10.1002/jsfa.6058.
[28]胡健,池国红,何喜红.黄酒发酵过程中主要香气成分的变化[J].酿酒科技,2007(12):60-61;64.DOI:10.3969/j.issn.1001-9286.2007.12.014.
[29]BROSNAN J T,DA SILVA R P,BROSNAN M E.The metabolic burden of creatine synthesis[J].Amino Acids,2011,40(5):1325-1331.DOI:10.1007/s00726-011-0853-y.
[30]VANI N,MODI V,KAVITHA S,et al.Degradation of inosine-5’-monophosphate(IMP)in aqueous and in layering chicken muscle fibre systems:effect of pH and temperature[J].LWT-Food Science and Technology,2006,39(6):627-632.DOI:10.1016/j.lwt.2005.05.003.
[31]YANG Y,YE Y,PAN D,et al.Metabonomics profiling of marinated meat in soy sauce during processing[J].Journal of the Science of Food&Agriculture,2018,98(4):1325-1331.DOI:10.1002/jsfa.8596.