食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 238 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029903

分析与检测

超高效液相色谱-三重四级杆线性离子阱质谱联用仪结合化学计量学方法对不同大小虹鳟鱼肉中游离氨基酸含量与滋味相关性的研究

  • 鲍守民 ,
  • 陈生蓉 ,
  • 田海宁 ,
  • 孟玉琼 ,
  • 马睿
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  • 1(省部共建三江源生态与高原农牧业国家重点实验室,青海 西宁,810016)
    2(青海大学 生态环境工程学院,青海 西宁,810016)
硕士,科研助理(孟玉琼副教授和马睿教授为共同通信作者,E-mail:yuqiongcheer@163.com;myrui713@163.com)

收稿日期: 2021-11-05

  修回日期: 2021-12-09

  网络出版日期: 2022-11-18

基金资助

国家自然科学基金(31860731);青海省科技项目(2019-NK-A2-3)

收起

Study on the correlation between free amino acid content and taste of rainbow trout (Oncorhynchus mykiss) with different sizes based on UPLC-Q-Trap-MS combined with chemometrics

  • 鲍守民 ,
  • 陈生蓉 ,
  • 田海宁 ,
  • 孟玉琼 ,
  • 马睿
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  • 1(State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China)
    2(College of Eco-Environmental Engineering, Qinghai University, Xining 810016, China)

Received date: 2021-11-05

  Revised date: 2021-12-09

  Online published: 2022-11-18

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摘要

建立了超高效液相色谱-三重四级杆线性离子阱质谱联用仪(ultra-performance liquid chromatography coupled with triple quadrupole linear ion trap mass spectrometer,UPLC-Q-Trap-MS)分析鱼肉游离氨基酸的方法,并结合化学计量学方法研究不同大小虹鳟鱼肉中16种游离氨基酸的含量与该鱼肉滋味的相关性。采用Acquity UPLC BEH Amide (2.1 mm × 100 mm,1.7 μm)色谱柱,柱温35 ℃,以5 mmol/L甲酸铵-水(含0.1%体积分数甲酸)、5 mmol/L甲酸铵-乙腈(含0.1%体积分数甲酸)为流动相进行梯度洗脱,流速为0.3 mL/min,电喷雾离子源(正离子扫描),多反应监测模式检测;并结合滋味活度值及主成分分析探讨滋味轮廓差异。结果表明,所述分析条件下16种游离氨基酸分别在各自浓度范围内呈良好的线性关系,相关系数均大于0.99,平均加样回收率(n=6)为98.38%~103.57%,相对标准差为0.34%~2.89%;不同大小虹鳟鱼肉中各游离氨基酸含量及其滋味活度值具有显著差异(P<0.01),幼鱼肉呈现甜味、苦味特征,中鱼肉呈现鲜味、甜味和苦味特征,成鱼仅呈现出苦味特征。该研究为虹鳟鱼肉食品的品质评价提供参考。

关键词： 虹鳟; 游离氨基酸; UPLC-Q-Trap-MS; 化学计量学; 滋味特征

本文引用格式

鲍守民 , 陈生蓉 , 田海宁 , 孟玉琼 , 马睿 . 超高效液相色谱-三重四级杆线性离子阱质谱联用仪结合化学计量学方法对不同大小虹鳟鱼肉中游离氨基酸含量与滋味相关性的研究[J]. 食品与发酵工业, 2022 , 48(20) : 238 -243 . DOI: 10.13995/j.cnki.11-1802/ts.029903

Abstract

A method for the analysis of free amino acids in fillets by ultra-performance liquid chromatography coupled with triple quadrupole linear ion trap mass spectrometer(UPLC-Q-Trap-MS) was established. Combined with chemometrics, the correlation between the content of 16 free amino acids and the taste of fillets from rainbow trout (Oncorhynchus mykiss) of different sizes was studied. The analysis conditions were as follows: The chromatographic separation was performed using an Acquity UPLC BEH Amide (2.1 mm×100 mm, 1.7 μm) column and the temperature of the column was maintained at 35 ℃. The mobile phases were 5 mmol/L ammonium formate in water containing 0.10% formic acid and 5 mmol/L ammonium formate in acetonitrile containing 0.10% formic acid, respectively, using a binary gradient elution at the flow rate of 0.3 mL/min. The detection was carried out by electrospray ionization in positive modes and multiple reaction monitoring modes. The difference in taste profiles was investigated by taste activity value and principal component analysis. Results showed that the calibration curves of 16 kinds of amino acids exhibited good linearities within their test ranges (r>0.99). The average recovery rates of the free amino acids in the rainbow trout sample ranged from 98.38%-103.57% and RSD was 0.34%-2.89% (n=6). The contents of free amino acids and the total taste activity value were significantly different in fillets of rainbow trout with different body sizes (P<0.01). The larva rainbow trout tasted sweet and bitter characteristics and the middle rainbow trout showed fresh, sweet and bitter taste characteristics. While the mature rainbow trout showed only bitter taste characteristics. This study provides a reference for the evaluation of the fillet quality of rainbow trout.

Key words： rainbow trout; free amino acid; UPLC-Q-Trap-MS; chemometrics; taste characteristics

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