Jin Yinzhe, Xu Minhua, Jin Yingshan, Deng Shanggui, Tao Ningping, Qiu Weiqiang
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
College of Bioscience and Technology, Yangzhou University, Yangzhou 277600, China.
Foods. 2022 Aug 26;11(17):2599. doi: 10.3390/foods11172599.
An amino acid analyzer method for the simultaneous determination of 20 free amino acids (FAAs) and glutathione (GSH) in (PV), , (PH) and (PJ) were developed. The effects of different concentrations of trichloroacetic acid (TCA) and ethanol on the extraction of free amino acids were investigated, and 120 g·L TCA was found to be ideal. The target analytes were eluted in sodium citrate buffer B1 (pH = 3.3) containing 135 mL·L ethanol and 1 mol·L sodium hydroxide (7 mL) and at the optimizing conversion time of sodium citrate buffer B2 (pH = 3.2) and sodium citrate buffer B3 (pH = 4.0) of 5.6 min, and the effective separation was achieved within 29.5 min. The developed method showed good linearity (R ≥ 0.9991) in the range of 1-250 µg·mL with good intra-day and inter-day precision (relative standard deviations ≤ 2.38%) and spike recovery (86.42-103.64%). GSH and cysteine were used to identify marine prawn and freshwater shrimp. Hydroxyproline and serine were used to distinguish PV and (MN) from others, respectively. The highest content of the total FAAs was found in PV, and principal component analysis revealed that PV had the highest comprehensive score for FAAs and GSH. Arginine was found to have the greatest influence on shrimp flavor.
建立了一种同时测定对虾（PV）、凡纳滨对虾（PH）、日本囊对虾（PJ）中20种游离氨基酸（FAA）和谷胱甘肽（GSH）的氨基酸分析仪方法。研究了不同浓度的三氯乙酸（TCA）和乙醇对游离氨基酸提取的影响，发现120 g·L TCA是理想的。目标分析物在含有135 mL·L乙醇和1 mol·L氢氧化钠（7 mL）的柠檬酸钠缓冲液B1（pH = 3.3）中洗脱，在柠檬酸钠缓冲液B2（pH = 3.2）和柠檬酸钠缓冲液B3（pH = 4.0）的优化转换时间为5.6 min时，在29.5 min内实现了有效分离。所建立的方法在1-250 µg·mL范围内具有良好的线性（R≥0.9991），日内和日间精密度良好（相对标准偏差≤2.38%），加标回收率为86.42-103.64%。GSH和半胱氨酸用于鉴别海虾和淡水虾。羟脯氨酸和丝氨酸分别用于将PV和明对虾（MN）与其他物种区分开来。发现PV中总FAA含量最高，主成分分析表明PV在FAA和GSH方面具有最高的综合得分。发现精氨酸对虾的风味影响最大。
