Abstract:

To make use of flavor nucleotides such as cytidine monophosphate (CMP), uridine monophosphate (UMP), guanosine monophosphate (GMP), inosine monophosphate (IMP) and adenosine monophosphate (AMP), free amino acids and fatty acids oyster juice, we measured them with a reversed-phase high performance liquid chromatography (HPLC) and GC-MS. The results showed that 5 kinds of flavor nucleotides separated well and the average recovery rate for five flavor nucleotides ranged from 98.76%-100.92% with the coefficient variance (CV) ranged from 1.42%-1.83%, respectively, suggesting that the method was accurate and reliable. 5'-CMP (14.32mg·100mL^-1), 5'-GMP (7.27mg·100mL^-1) and 5'-IMP (2.14mg·100mL^-1) were detected in the oyster juice and the content was slightly reduced after boiling. The oyster juice had high level of free amino acids, such as glutamic acid (2.78mg·mL^-1), glycine (1.04mg·mL^-1), and arginine (5.47mg·mL^-1). A total of 18 kinds of fatty acids were detected with the total content of 702.36μg·mL^-1. The saturated fatty acids and unsaturated fatty acids were 319.75μg·mL^-1 and 382.61μg·mL^-1, which accounted for 45.52% and 54.48%of the total fatty acids, respectively. The contents of DHA and EPA were 16.48% of total fatty acids. The synergistic effects might give the oyster juice delicious taste and nutrition.

Key words: Oyster Juice, Flavor nucleotides, Reverse-phase high performance liquid chromatography (RP-HPLC), GC-MS, Fatty acids

摘要：

为充分利用牡蛎体液中呈味核苷酸(5'-CMP、5'-AMP、5'-UMP、5'-GMP、5'-IMP)、游离氨基酸和脂肪酸,采用反相高效液相色谱法测定煮制前后牡蛎体液中呈味核苷酸和氨基酸的含量,气质联用法(GC-MS)测定脂肪酸含量。结果显示,五种呈味核苷酸分离较好,样品的加标平均回收率在98.76%~100.92%之间,6次重复测量的变异系数在1.42%~1.83%之间,方法的精密度和准确度均较高。牡蛎体液中检出三种呈味核苷酸5'-CMP (14.32mg·100mL^-1)、5'-GMP (7.27mg·100mL^-1)和5'-IMP (2.14mg·100mL^-1),煮制后含量有所下降;谷氨酸(2.78mg·mL^-1)、甘氨酸(1.04mg·mL^-1)和精氨酸(5.47mg·mL^-1)等呈味氨基酸含量较高;煮制后脂肪酸含量较丰富,18种脂肪酸总含量为702.36μg·mL^-1,其中饱和脂肪酸含量(319.75μg·mL^-1)占脂肪酸总量的45.52%,不饱和脂肪酸(382.61μg·mL^-1)占脂肪酸总量的54.48%,EPA和DHA占脂肪酸总量的16.48%。它们之间的协同作用赋予牡蛎体液鲜美味道和一定营养。

关键词: 牡蛎体液, 呈味核苷酸, 反相高效液相色谱, GC-MS, 脂肪酸