低盐雪菜中呈味核苷酸关联物的检测及贮藏过程中的变化

doi:10.7506/spkx1002-6630-20230425-252

食品科学 ›› 2024, Vol. 45 ›› Issue (4): 315-322.doi: 10.7506/spkx1002-6630-20230425-252

低盐雪菜中呈味核苷酸关联物的检测及贮藏过程中的变化

徐祥，谷贵章，尚佳宇，张进杰，林邦楚，谢红丰，徐大伦

（1.宁波大学食品科学与工程学院，浙江宁波 315211；2.湖州市食品药品检验研究院，浙江湖州 313000；3.浙江羽箖科技股份有限公司，浙江宁波 315021；4.宁波新紫云堂水产食品有限公司，浙江宁波 315141）

出版日期:2024-02-25 发布日期:2024-03-11
基金资助:
宁波市鄞州区科技项目（2021AS0049；2022AS051）；宁波市科技特派员项目（2022S209）

Detection and Changes in Contents of Flavor Nucleotide-Related Compounds in Low-Salt Pickled Potherb Mustard during Storage

XU Xiang, GU Guizhang, SHANG Jiayu, ZHANG Jinjie, LIN Bangchu, XIE Hongfeng, XU Dalun

(1. College of Food Science and Engineering, Ningbo University, Ningbo 315211, China; 2. Huzhou Institute for Food and Drug Control, Huzhou 313000, China; 3. Zhejiang Yulin Technology Co. Ltd., Ningbo 315021, China; 4. Ningbo Xinziyuntang Aquatic Food Co. Ltd., Ningbo 315141, China)

Online:2024-02-25 Published:2024-03-11

摘要/Abstract

摘要： 为探明低盐雪菜中呈味核苷酸关联物在贮运期间的变化规律，建立高效液相色谱检测方法，分析低盐雪菜在（25±5）℃贮藏（J-25）、（4±1）℃贮藏（J-4）、灭菌后（25±5）℃贮藏（M-25）和灭菌后（4±1）℃贮藏（M-4）期间感官品质和呈味核苷酸关联物含量的变化。结果表明，12 种呈味核苷酸关联物在33 min内有效分离。灭菌和冷藏均能抑制雪菜贮藏期间感官品质和呈味核苷酸关联物的劣化，且灭菌冷藏组合的效果最佳，M-4组雪菜中三磷酸腺苷（adenosine triphosphate，ATP）和肌苷酸含量在第60天仍分别是初始值的29.7%和66.4%，且感官品质合格。雪菜在（25±5）℃贮藏期间与ATP相关的核苷酸关联物总量呈先增加后迅速降低的趋势，其中J-25组雪菜仅有9 d的感官合格期。灭菌和冷藏能够有效抑制雪菜中核酸代谢的呈味核苷酸（腺苷酸、鸟苷酸、胞苷酸、尿苷酸）在贮藏期内的变化，M-4组雪菜中这4 种核苷酸总量在贮藏末期仍有4.30 mg/100 g。低盐雪菜中发酵微生物的代谢和较高的温度加快了呈味核苷酸关联物在贮藏期间的劣变，灭菌和冷藏有利于呈味核苷酸关联物的保持，研究结果可为低盐雪菜的加工和贮藏提供一定的理论支撑。

关键词: 低盐雪菜；呈味核苷酸关联物；高效液相色谱检测；贮藏

Abstract: In order to explore the changes in flavor nucleotide-related compounds in low-salt pickled potherb mustard during storage and transportation, a high-performance liquid chromatography (HPLC) method was established to analyze the changes in the contents of flavor nucleotide-associated substances in low-salt pickled potherb mustard during storage at (25 ± 5) ℃ (J-25), (4 ± 1) ℃ (J-4), and (25 ± 5) ℃ after sterilization (M-25) or (4 ± 1) ℃ after sterilization (M-4) were analyzed. Moreover, the changes in sensory quality were monitored. The results showed that 12 compounds related to flavor nucleotides were effectively separated within 33 min. Both sterilization and cold storage inhibited the deterioration of sensory quality and flavor nucleotide-associated substances, and their combination was more effective than either alone. The contents of adenosine triphosphate (ATP) and inosine monophosphate (IMP) in group M-4 were 29.7% and 66.4% of the initial values after 60 days, respectively, and the sensory quality was still acceptable. The total amount of ATP-related compounds in pickled potherb mustard stored at (25 ± 5) ℃ increased first and then decreased rapidly, and the sensory acceptance period of group J-25 was only 9 days. Both sterilization and cold storage effectively inhibited the changes of flavor nucleotides including adenosine monophosphate (AMP), guanosine monophosphate (GMP), cytidine monophosphate (CMP), uridine monophosphate (UMP) in pickled potherb mustard, and the total amount of these four flavor nucleotides in group M-4 was as high as 4.30 mg/100 g at the end of storage. Microbial metabolism in pickled potherb mustard and high temperatures accelerated the deterioration of flavor nucleotide-related compounds during storage, while sterilization and cold storage were beneficial to the maintenance of flavor nucleotide-associated compounds. The results of this study provide theoretical support for the processing and storage of low-salt pickled potherb mustard.

Key words: low-salt pickled potherb mustard; flavor nucleotide-related compounds; high performance liquid chromatography detection; storage

中图分类号:

TS255.3

徐祥，谷贵章，尚佳宇，张进杰，林邦楚，谢红丰，徐大伦. 低盐雪菜中呈味核苷酸关联物的检测及贮藏过程中的变化[J]. 食品科学, 2024, 45(4): 315-322.

XU Xiang, GU Guizhang, SHANG Jiayu, ZHANG Jinjie, LIN Bangchu, XIE Hongfeng, XU Dalun. Detection and Changes in Contents of Flavor Nucleotide-Related Compounds in Low-Salt Pickled Potherb Mustard during Storage[J]. FOOD SCIENCE, 2024, 45(4): 315-322.

[1]	曹雪慧李倩钰禚秋辰梁志棠朱丹实. 香菇复水过程品质变化研究进展[J]. 食品科学, 0, (): 0-0.
[2]	侯振山许贺然夏榕嵘李昀婷王娅飞潘松辛广. 优化HS-SPME-GC-MS方法表征香菇不同成熟阶段的关键挥发性化合物[J]. 食品科学, 0, (): 0-0.
[3]	丁君李富军李晓安张新华. E3泛素连接酶调控果蔬生长发育及逆境响应的研究进展[J]. 食品科学, 0, (): 0-0.
[4]	毕莹王新宇李慧黄帅张琪雷雅馨王雪王富鑫许文昌王静. 不同品种哈密瓜果实脯氨酸代谢对低温的响应[J]. 食品科学, 2024, 45(6): 0-0.
[5]	陈美玲简磊原秋艳贾明月贵香茹徐怀德. 电子束辐照和超高压处理对红枣浓浆风味的影响[J]. 食品科学, 2024, 45(6): 0-0.
[6]	黄碧飞李洋胡泽茜. 玻璃态液氮速冻对蓝莓品质特性的影响[J]. 食品科学, 2024, 45(6): 0-0.
[7]	袁林梁旭娟程瑞华陈国刚石训劳菲李雪峰吴继红. 高静压和热预处理对真空冷冻干燥重组果蔬块品质的影响[J]. 食品科学, 0, (): 0-0.
[8]	崔子璇高旭常姗杨晓露惠伟. MHO诱导砀山酥梨虎皮病发生与活性氧代谢的关系[J]. 食品科学, 0, (): 0-0.
[9]	刘海鹏李玲韩佳利姜鑫冯磊王佳. 改性瓜尔胶/乳清蛋白/芦丁复合膜的制备、表征及其对双孢菇贮藏品质的影响[J]. 食品科学, 0, (): 0-0.
[10]	杜嵘宇黄二宾吴化雨王芳邓佳. 羧甲基壳聚糖诱导罗伦隐球酵母对葡萄柚果实细胞壁代谢的影响[J]. 食品科学, 0, (): 0-0.
[11]	钟浩徐洁陈玲刘晓凤关荣发. 体外肠道细胞模型及其在评价花青素吸收转运中的研究进展[J]. 食品科学, 0, (): 0-0.
[12]	袁林，梁旭娟，程瑞华，陈国刚，石训，劳菲，李雪峰，吴继红. 高静压和热预处理对真空冷冻干燥重组果蔬块品质的影响[J]. 食品科学, 2024, 45(5): 201-209.
[13]	刘海鹏，李玲，韩佳利，姜鑫，冯磊，王佳. 改性瓜尔胶/乳清蛋白/芦丁复合膜的制备、表征及其对双孢菇贮藏品质的影响[J]. 食品科学, 2024, 45(5): 233-242.
[14]	杜嵘宇，黄二宾，吴化雨，王芳，邓佳. 羧甲基壳聚糖诱导罗伦隐球酵母对葡萄柚果实细胞壁代谢的影响[J]. 食品科学, 2024, 45(5): 243-249.
[15]	崔子璇，高旭，常姗，杨晓露，惠伟. 6-甲基-5-庚烯-2-酮诱导砀山酥梨虎皮病发生与活性氧代谢的关系[J]. 食品科学, 2024, 45(5): 250-256.

低盐雪菜中呈味核苷酸关联物的检测及贮藏过程中的变化

Detection and Changes in Contents of Flavor Nucleotide-Related Compounds in Low-Salt Pickled Potherb Mustard during Storage

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价