水产品中甜菜碱的功能特性、检测方法及其含量研究进展

甜菜碱是水产品中一种重要的呈味物质,可以提供活性甲基,节约蛋氨酸和胆碱。主要存在于肌肉、肝胰腺等器官组织中,在维持渗透压平衡、促进脂肪代谢等方面发挥着重要作用。为掌握甜菜碱在水产品中的含量情况,更好地探析甜菜碱在水产品中的呈味作用及机理,文章在梳理甜菜碱生理作用、营养功能和在水产养殖中的应用的基础上,重点分析了比色法、高效液相色谱法、离子色谱法、薄层色谱分析法、高效液相色谱串联质谱法5种检测方法及其在水产品肌肉、肝胰腺和性腺组织中的含量,并对随后的研究进行了展望,以期为进一步开展虾蟹中风味营养物质等后继研究及相关工作提供参考。

Research progress on functional characteristics, detection methods and content analysis of betaine in aquatic products

Betaine is an important flavor substance in aquatic products, which mainly exists in muscle, hepatopancreas and other tissues and organs. As an intermediate product in the process of nutrition metabolism, it plays an important role in maintaining osmotic pressure balance and promoting fat metabolism. In order to grasp the content of betaine in aquatic products and better explore the taste function and mechanism of betaine in aquatic products, this paper reviewed the physiological function, nutritional function and application in aquaculture of betaine, compared the main detection methods of betaine and its content in muscle, hepatopancreas and gonad of aquatic products, and prospected the subsequent research, in order to provide reference for further research and related work.