冷藏期内猪肉肌苷酸与生物胺的变化规律及其相关分析.doc

冷藏期内猪肉肌苷酸与生物胺的变化规律及其相关分析 姚振乐，刘国庆*，谢科，高潮，朱明 （合肥工业大学 生物与食品工程学院，安徽 合肥 230009） 摘要：采用高效液相色谱法测定生鲜猪肉的背最长肌在4℃温度条件下肌苷酸(IMP)和腐胺、尸胺、组胺、酪胺、亚精胺、精胺这六种生物胺含量的变化规律，从而进一步分析它们之间的相关性。结果表明，随着货架期的延长，IMP含量呈先上升后降低的趋势，并在第二天达到最高；精胺含量基本维持在4.0mg/kg左右，组胺的含量一直很低，其它的胺类物质都有所增加，以尸胺的变化最为明显，虽然腐胺和亚精胺的含量比较低，但是仍然有明显的变化，酪胺则变化也非常明显；从person积差相关系数可以看出，IMP与其他指标相关系数呈负相关显著，有的指标是不显著的；在0.01水平上，IMP与亚精胺之间的负相关性最强，达到了-0.981，其次是尸胺与IMP之间，相关系数是-0.960，显著负相关，酪胺也与IMP显著负相关；IMP与腐胺、组胺、精胺的相关系数都不显著。因此，通过测定IMP含量变化可以预测猪肉新鲜度，且可为猪肉保藏与加工过程中品质控制的指标之一。 Changes and the relationship of inosine -5’- monophosphate and biogenic amine of chilled pork during storage Zhenle Yao,Guoqing Liu﹡,Ke Xie,Chao Gao,Ming Zhu (School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China) Abstract:Changes of inosine- 5’-monophosphate(IMP), putrescine, cadaverine, histamine, tyramine, spermidine and Spermine contents in longissimus dorsi at 4℃ were analyzed by HPLC,and the relationship was further discussed.The result showed that storage time influenced concentration of IMP ,concentration of IMP increased until reaching top on the next day,then decreased gradually;The content of Spermine basically maintaine about 4.0mg/kg.The content of histamine keepped low during storage.The others all increased,especially cadaverine. Although the contents of putrescine and spermidine were low,but the changes were significant,so tyramine was.From the person correlation coefficient,IMP had remarkable negative relationship with spermidine, cadaverine and the correlation coefficient were respectively -0.981 and -0.960,which was the highest between spermidine and IMP on the level of 0.01.IMP also had remarkable negative relationship with tyramine except for putrescine, histamine and Spermine.Therefore，the fresh degree of pork could be forecasted by determining the change of IMP.And it was one of the major quality variables during storage and process. Keywords:pork,IMP, biogenic amine, relation