Simultaneous Analysis of Purine and Pyrimidine Compounds Associated with the Freshness and Taste of Marine Foods
Simultaneous Analysis of Purine and Pyrimidine Compounds Associated with the Freshness and Taste of Marine Foods
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DOI：
10.1007/s12161-015-0341-1
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发表时间：
2016-06-01
影响因子：
2.9
通讯作者：
Tanaka, Ryusuke
中科院分区：
文献类型：
--
作者：
Ishimaru, Mami;Haraoka, Masato;Tanaka, Ryusuke
建立了一种基于高效液相色谱法同时分析海产品中11种与鲜度（鱼类的K值或海洋无脊椎动物的Xt比值）和鲜味相关的嘌呤和嘧啶化合物的方法。该方法使用pH 3.8磷酸盐缓冲液、乙腈和水作为移动的相的梯度，在55分钟的循环中分离了11种化合物，显示出足够的重现性和定量能力。使用这种方法，增加的K值的琥珀鱼（Seriola purpurascens）和Xt的鱿鱼（Todarodes pacificus）的比率，因为死后恶化进行了评估。此外，使用该方法比较了以其大量鸟苷5 '-单磷酸（一种鲜味成分）含量而闻名的高级和低级紫菜（Porphyra tenera）。此外，使用该方法成功地分析了来自罐装螃蟹（雪蟹Chionoeclampopilio）和干香菇（香菇）的其他核苷酸5 '-单磷酸，它们也是鲜味组分，香菇是一种含有大量鸟苷5'-单磷酸的蘑菇，并用作通过开发的方法进行分析的阳性对照。
A high-performance liquid chromatography-based method following the simultaneous analysis of 11 purine and pyrimidine compounds associated with freshness (K value for fish or Xt ratio for marine invertebrates) and umami taste in marine products was developed. This method, which separated 11 compounds in a 55-min cycle using a gradient of pH 3.8 phosphate buffer, acetonitrile, and water as the mobile phase, showed sufficient reproducibility and quantitative ability. Using this method, increases in the K value of an amberjack (Seriola purpurascens) and the Xt ratio of a squid (Todarodes pacificus) because of post-mortem deterioration were evaluated. Furthermore, high- and low-grade lavers (Porphyra tenera) known for their substantial guanosine 5'-monophosphate (an umami taste component) content, were compared using this method. Moreover, other nucleotide 5'-monophosphates, which are also umami components, from canned crab (the snow crab Chionoecetes opilio) and dried shiitake (Lentinula edodes), which is a mushroom containing a lot of guanosine 5'-monophosphate and was used as positive control for analysis by developed method, were successfully analyzed using this method.