| 摘要: |
| 采用高效液相色谱技术,在国内首次测定了条纹斑竹鲨 (Chilocsyllium plagiosum)、大黄鱼(Pseudosci-aena crocea)、鳜(Siniperca chuatsi)、青石斑鱼(Epinephelus awoara)、牙鲆(Paralichthys olivaceus)和乌塘鳢(Bostrichthys sinensis)等6种鱼类新鲜和冻存肌肉组织中肌苷酸含量。结果表明:(1)不同鱼类肌肉组织中肌苷酸质量比不同,牙鲆新鲜肌肉组织中肌苷酸质量比最 高,为4.214 mg/g,其余5种鱼类为2.365～3.634 mg/g。(2)10 d冻存试验中,经-70℃超低温冻存,6种鱼类冻存肌肉组织中肌苷酸质量比均高于新鲜肌肉组织,大黄鱼肌肉组织冻存1 d肌苷酸质量比达最大值,鳜肌肉组织冻存10 d肌苷酸质量比呈上升态势未出现最大值,其余5种鱼类肌肉组织肌苷酸质量比均在冻存第5天达到最大值。长时间的冻存将会降低食用鱼肉中肌苷酸质量比,导致 鲜味下降,但经1周左右短时间的冻存后可明显提高鱼肉中肌苷酸质量比,增加鲜味,提高食用价值。 |
| 关键词: 鱼类肌肉组织 肌苷酸 冻存 高效液相色谱 |
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| 基金项目:国家863计划项目(2002AA603021);厦门市科技项目(3502Z20063022) |
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| Analysis of inosine monophosphate in six fish musculatures |
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| Abstract: |
| Inosine monophosphate(IMP) contents of six fishes, Chilocsyllium plagiosum, Pseudosciaena crocea, Siniperca chuatsi, Epinephelus awoara, Paralichthys olivaceus and Bostrichthys sinensis, collected in Xiamen fishery market were tested by high-pressure liquid chromatography(HPLC) in the present paper. The results showed: (1) IMP amounts of the musculatures varied with the different fishes,and the IMP quantity(4.214 mg/g) in fresh sample of P.olivaceus was higher than those in others(2.365～3.634 mg/g). (2) IMP contents of six pieces of fish meats frozen in-70℃ were all higher than those of fresh ones in 10 days cold-storage. IMP of frozen samples in P.crocea reached tiptop after 24 h cold storage, that of S.chuatsi still got up by the end of the test, while those of the other fishes got the highest at the 5th day. IMP contents of fish meat reduced in a longtime cold-storage and resulted in lowering down fresh. But the IMP contents obviously increased and the fresh and edibility seemed improved in coldstorage in the first week. |
| Key words: fish musculature inosine monophosphate cold-storage high-pressure liquid chromatography(HPLC) |
