采用高效液相色谱、氨基酸自动分析仪等方法分析了马氏珠母贝酶解液和发酵后的马氏珠母贝酶解液的主要呈味物质甜菜碱、氨基酸、乳酸、琥珀酸、核苷酸及其关联化合物、糖原、无机离子K+、Na+、PO43-、Cl-,并对主要呈味物质含量作比较。结果表明:经混合发酵后,氨基酸和琥珀酸含量增加,甜菜碱、核苷酸及其关联化合物和糖含量减少,无机离子含量相差不大,整体风味得到了改善。

Taste compounds of Pinctada martensii enzymatic hydrolyzate and fermentation of Pinctada martensii enzymatic hydrolyzate were analyzed by high performance liquid chromatography(HPLC) and amino acid auto-analyzer.The main flavor components including betaines,free amino acids,lactate,succinic acid,nucleotide-related compounds,sugar and inorganic ions and such as K+,Na+,PO43-and Cl-,were determined and compared. Results showed that after the mixed fermentation,the content of amino acid and succinic acid increased,the content of sugar,betaine,nucleotides and related compounds reduced,little change in the content of inorganic ions,the overall flavor was improved.