大连刺参氨基酸碳稳定同位素组成特征的分析
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摘要
本研究应用气相色谱-同位素比值质谱仪(GC-IRMS)对大连不同养殖区刺参氨基酸的碳稳定同位素组成进行分析,同时分析其食物来源的碳稳定同位素组成特征,探究刺参氨基酸稳定同位素组成差异形成的原因,并探讨以此作为刺参产地溯源的可行性.结果显示,刺参氨基酸δ~(13)C平均值为-19.35‰,其中李官、獐子岛较低分别为-25.26‰、-25.41‰,谢屯、大长山较高分别为-8.90‰、-12.59‰,且各地刺参δ~(13)C值差异显著;刺参食源氨基酸δ~(13)C平均值为-20.93‰,其中李官、獐子岛较低分别为-26.19‰、-24.25‰,谢屯、大长山较高分别为-11.58‰、-16.31‰,各地差异显著.发现刺参与其食源氨基酸碳稳定同位素组成有一定相关性,其中必需氨基酸相关性系数为0.97,非必需氨基酸为0.77.各地食源氨基酸δ~(13)C值的差异为各地刺参氨基酸碳稳定同位素组成的差异性提供依据,且发现以非必需氨基酸δ~(13)C值作为指标时对各地刺参区分效果更好.相关结论能为氨基酸的稳定同位素分析技术应用于鉴别刺参来源的真实性提供理论依据.
In the present study,GC-IRMS was used as a preferred method for analysising the amino acids(AAs)stable carbon isotope composition of Apostichopus japonicus and their diets from different cultivation areas in Dalian.Results showed the meanδ~(13)C_(AA)value of A.japonicus is-19.35‰,Liguan and Zhangzidao were the most~(13)C-depleted,and theirδ~(13)C_(AA)values were-25.26‰,-25.41‰;Xietun and Dachangshan were the most~(13)C-enriched,and theirδ~(13)C_(AA)values were-8.90‰、-12.59‰.Theδ~(13)C_(AA)values displayed significant difference among different cultivation areas.The meanδ~(13)C_(AA)value of their diets is-20.93‰,Liguan and Zhangzidao were the most~(13)C-depleted,and theirδ~(13)C_(AA)values were-26.19‰,-24.25‰;Xietun and Dachangshan were the most~(13)C-enriched,and theirδ~(13)C_(AA)values were-11.58‰,-16.31‰,Theδ~(13)C_(AA)values showed significant difference among different cultivation areas.There is a correlation between theδ~(13)C_(AA )value of A.japonicus and their diets,and the correlation coefficient of essential AAs and nonessential AAs was 0.97 and 0.77 respectively.The difference of the dietδ~(13)C_(AA)values among different cultivation areas provided an explanation for the difference in stable carbon isotope composition of A.japonicus.It was found the nonessentialδ~(13)C_(AA)value could discriminate samples of A.japonicus from different cultivation areas more clearly.
In the present study,GC-IRMS was used as a preferred method for analysising the amino acids(AAs)stable carbon isotope composition of Apostichopus japonicus and their diets from different cultivation areas in Dalian.Results showed the meanδ~(13)C_(AA)value of A.japonicus is-19.35‰,Liguan and Zhangzidao were the most~(13)C-depleted,and theirδ~(13)C_(AA)values were-25.26‰,-25.41‰;Xietun and Dachangshan were the most~(13)C-enriched,and theirδ~(13)C_(AA)values were-8.90‰、-12.59‰.Theδ~(13)C_(AA)values displayed significant difference among different cultivation areas.The meanδ~(13)C_(AA)value of their diets is-20.93‰,Liguan and Zhangzidao were the most~(13)C-depleted,and theirδ~(13)C_(AA)values were-26.19‰,-24.25‰;Xietun and Dachangshan were the most~(13)C-enriched,and theirδ~(13)C_(AA)values were-11.58‰,-16.31‰,Theδ~(13)C_(AA)values showed significant difference among different cultivation areas.There is a correlation between theδ~(13)C_(AA )value of A.japonicus and their diets,and the correlation coefficient of essential AAs and nonessential AAs was 0.97 and 0.77 respectively.The difference of the dietδ~(13)C_(AA)values among different cultivation areas provided an explanation for the difference in stable carbon isotope composition of A.japonicus.It was found the nonessentialδ~(13)C_(AA)value could discriminate samples of A.japonicus from different cultivation areas more clearly.
引文
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[12]SCAMPICCHIO M,MIMMO T,CAPICI C,et al.Identification of milk origin and process-induced changes in milk by stable isotope ratio mass spectrometry[J].Journal of Agricultural and Food Chemistry,2012,60(45):11268-11273.
[13]WU Y L,LUO D H,DONG H,et al.Geographical origin of cereal grains based on element analyser-stable isotope ratio mass spectrometry(EA-SIRMS)[J].Food Chemistry,2015,174:553-557.
[14]METGES C C,PETZKE K J,HENNIG U.Gas chromatography/combustion/isotope ratio mass spectrometric comparison of n-acetyl and npivaloyl amino acid esters to measure 15n isotopic abundances in physiological samples:A pilot study on amino acid synthesis in the upper gastro-intestinal tract of minipigs[J].Journal of Mass Spectormetry,1996,31(1):367-376.
[15]METGES C C,DAENZER M.13C gas chromatography-combustion isotope ratio mass spectrometry analysis of N-pivaloyl amino acid esters of tissue and plasma samples[J].Analytical Biochemistry,2000,278(2):156-164.
[16]MCMAHON K W,FOGEL M L,ELSDON T S,et al.Carbon isotope fractionation of amino acids in fish muscle reflects biosynthesis and isotopic routing from dietary protein[J].Journal of Animal Ecology,2010,79(5):1132-1141.
[17]刘瑀,刘保占,李颖,等.样品前处理方法对海洋食物网稳定同位素组成分析的影响[J].海洋环境科学,2013,32(2):295-299.LIU Y,LIU B Z,LI Y,et al.Effects of sample processing methods on analyses of stable carbon and nitrogen isotopes of marine food web[J].Marine Environmental Science,2013,32(2):295-299(in Chinese).
[2]TATSUO M.The viscosity change of the body-wall dermis of the sea cucumber Stichopus japonicus caused by mechanical and chemical stimulation[J].Comparative Biochemistry and Physiology Part A:Physiology,1984,77(3):419-423.
[3]刘瑀,张旭峰,李颖,等.黄渤海刺参稳定同位素组成特征的初步研究[J].海洋环境科学,2017,36(1):37-42.LIU Y,ZHANG X F,LI Y,et al.Preliminary research on the stable isotope composition characteristics of Apostichopus japonicus in the Bohai and Yellow Seas[J].Marine Environmental Science,2017,36(1):37-42(in Chinese).
[4]常亚青,隋锡林,李俊.刺参增养殖业现状、存在问题与展望[J].水产科学,2006,25(4):198-201.CHANG Y Q,SUI X L,LI J.The current situation problem and prospect on the Apostichopus japonicus aquaculture[J].Fisheries Science2006,25(4):198-201(in Chinese).
[5]崔珊珊,胡卓炎,余恺,等.不同产地妃子笑荔枝果汁的氨基酸组分[J].食品科学,2011,32(12):269-273.CUI S S,HU Z Y,YU K,et al.Amino acid composition of Feizixiao Litchi juice from different geographic origins[J].Food Science,2011,32(12):269-273(in Chinese).
[6]DAVIES A M C.The application of amino acid analysis to the determination of the geographical origin of honey[J].International Journal of Food Science&Technology,1976,11(5):515-523.
[7]XU W,SONG Q,LI D,et al.Discrimination of the production season of Chinese green tea by chemical analysis in combination with supervised pattern recognition[J].Journal of Agricultural&Food Chemistry,2012,60(28):7064-7070.
[8]张颖,张健,史珅.氨基酸含量分析判别梅鹿辄葡萄原酒产地[J].食品研究与开发,2011,32(5):9-12.ZHANG Y,ZHANG J,SHI K.Differentiation of merlot grape base liquors according to region based on their amino acid content[J].Food Research and Development,2011,32(5):9-12(in Chinese).
[9]MAGDAS D A,VEDEANU N S,PUSCAS R.The use of stable isotopes ratios for authentication of fruit juices[J].Chemical Papers,2012,66(2):152-155.
[10]KORNEXL B E,ROBMANN A,SCHMIDT H L.Improving fruit juice origin assignment by combined carbon and nitrogen isotope ratio determination in pulps[J].Zeitschrift für Lebensmittel-Untersuchung und Forschung,1996,202(1):55-59.
[11]HEATON K,KELLY S D,HOOGEWERFF J,et al.Verifying the geographical origin of beef:The application of multi-element isotope and trace element analysis[J].Food Chemistry,2008,107(1):506-515.
[12]SCAMPICCHIO M,MIMMO T,CAPICI C,et al.Identification of milk origin and process-induced changes in milk by stable isotope ratio mass spectrometry[J].Journal of Agricultural and Food Chemistry,2012,60(45):11268-11273.
[13]WU Y L,LUO D H,DONG H,et al.Geographical origin of cereal grains based on element analyser-stable isotope ratio mass spectrometry(EA-SIRMS)[J].Food Chemistry,2015,174:553-557.
[14]METGES C C,PETZKE K J,HENNIG U.Gas chromatography/combustion/isotope ratio mass spectrometric comparison of n-acetyl and npivaloyl amino acid esters to measure 15n isotopic abundances in physiological samples:A pilot study on amino acid synthesis in the upper gastro-intestinal tract of minipigs[J].Journal of Mass Spectormetry,1996,31(1):367-376.
[15]METGES C C,DAENZER M.13C gas chromatography-combustion isotope ratio mass spectrometry analysis of N-pivaloyl amino acid esters of tissue and plasma samples[J].Analytical Biochemistry,2000,278(2):156-164.
[16]MCMAHON K W,FOGEL M L,ELSDON T S,et al.Carbon isotope fractionation of amino acids in fish muscle reflects biosynthesis and isotopic routing from dietary protein[J].Journal of Animal Ecology,2010,79(5):1132-1141.
[17]刘瑀,刘保占,李颖,等.样品前处理方法对海洋食物网稳定同位素组成分析的影响[J].海洋环境科学,2013,32(2):295-299.LIU Y,LIU B Z,LI Y,et al.Effects of sample processing methods on analyses of stable carbon and nitrogen isotopes of marine food web[J].Marine Environmental Science,2013,32(2):295-299(in Chinese).