两种鲟鱼卵的鲜味相关物质含量比较分析

比较分析俄罗斯鲟和西伯利亚鲟鱼卵的鲜味氨基酸、ATP(腺苷三磷酸)及其关联物、甜菜碱含量，评价两种鲟鱼卵的营养及鲜味特性。采用氨基酸分析仪分析氨基酸组成、高效液相色谱法分析ATP 及其关联物的含量和色谱法分析甜菜碱的含量。结果表明：俄罗斯鲟鱼卵的氨基酸总量(∑AA)显著高于西伯利亚鲟鱼卵(P＜0.05)，必需氨基酸(∑EAA)和非必需氨基酸(∑NEAA)的含量均略高于西伯利亚鲟鱼卵，并且俄罗斯鲟鱼卵的鲜味氨基酸(DAA)含量明显高于西伯利亚鲟鱼卵，其鲜味氨基酸总量分别为83.84mg/L和80.53mg/L。IMP(肌苷酸)对鲟鱼卵的鲜味有很大贡献，在俄罗斯鲟鱼卵和西伯利亚鲟鱼卵中分别为4.33mg/100g和3.83mg/100g。俄罗斯鲟鱼卵中甜菜碱的含量明显高于西伯利亚鲟鱼卵。两种鲟鱼卵中均含有丰富的鲜味物质，但从DAA、IMP和甜菜碱的含量来看，俄罗斯鲟鱼卵的以上营养价值均优于西伯利亚鲟鱼卵。

Comparative Analysis of Delicious Substance Contents in Spawns of Acipenser gueldenstaedti and Acipenser baerii

In this study, spawns of Acipenser gueldenstaedti and Acipenser baerii were comparatively analyzed for the contents of delicious amino acids, ATP and its related compounds, and betaine, and nutritional and palatable characteristics. The amino acid composition was analyzed using an amino acid analyzer and the contents of ATP and its related compounds as well as betaine were determined by HPLC. Total amino acid content was significantly higher in Acipenser gueldenstaedti spawns than Acipenser baerii spawns (P ＜ 0.05), and the contents of essential and non-essential amino acids were both slightly higher in the former. The total delicious amino acid contents in spawns of Acipenser gueldenstaedti and Acipenser baerii was 83.84 mg/L and 80.53 mg/L, respectively. IMP greatly contributed to the delicious flavor of sturgeon and revealed a content of 4.33 mg/100 g and 3.83 mg/100 g in spawns of Acipenser gueldenstaedti and Acipenser baerii, respectively. Betaine content was much higher in A. gueldenstaedti spawns than Acipenser baerii spawns. This study indicates that both sturgeon species contain abundant delicious substances in their spawns, and A. gueldenstaedti spawns are richer in delicious amino acids, IMP and betaine than A. baerii spawns.