蒸制鲟鱼肉特征性滋味组分的鉴定

为明确传统热加工鲟鱼肉特征性滋味组分，对蒸制鲟鱼肉中游离氨基酸、核苷酸、有机酸、甜菜碱及无机离子等滋味组分进行定量分析，并结合滋味活性值、滋味组分减缺、添加及重组实验探究蒸制鲟鱼肉的关键味觉化合物。结果表明：蒸制16 min鲟鱼肉的关键味觉化合物为甘氨酸、谷氨酸、丙氨酸、5’-一磷酸腺苷、5’-一磷酸肌苷、乳酸、琥珀酸、K＋、Na＋和Cl－；将10 种关键味觉化合物按其天然含量溶解在超纯水中制备简化重组液，简化重组液能够较为完整地复制完全重组液的味道，但与天然提取液相比，在鲜味上仍有所欠缺。

Identification of Characteristic Taste Components of Steamed Sturgeon

In order to clarify the characteristic flavor components of traditional heat processed sturgeon meat, free amino acids, nucleotides, organic acids, betaine and inorganic ions in steamed sturgeon meat were quantitatively analyzed by amino acid analyzer, high performance liquid chromatography (HPLC), atomic absorption spectrophotometry (AAS) and the Chinese national standard methods, respectively. The key taste compounds were identified by taste activity value (TAV), taste omission, addition and reconstitution experiments. The results showed that glycine, glutamic acid, alanine, 5’-adenosine monophosphate (AMP), 5’-inosine monophosphate (IMP), lactic acid, succinic acid, K+, Na+ and Cl- were the key taste compounds in sturgeon meat steamed for 16 min. These compounds were dissolved together in ultrapure water to prepare a taste reconstitute. It was found that the taste of the taste reconstitute was consistent with that of a taste reconstitute consisting of all taste compounds of steamed sturgeon meat, while its umami taste was inferior to that of steamed sturgeon meat.