高效液相色谱法检测熟制猪肉中呈味核苷酸

以市场上2 款黑猪（HZ1、 HZ2）和2 款白猪（BZ1、BZ2）通脊肉和五花肉为研究对象，对比分析其熟制后肉和汤中5’-肌苷酸、5’-腺苷酸、5’-鸟苷酸、肌苷和次黄嘌呤的含量差异。结果表明：猪肉中5’-肌苷酸含量明显高于其他核苷酸，且五花肉中呈味核苷酸含量远低于通脊肉；白猪肉和汤中5’-肌苷酸含量均显著高于黑猪肉（P＜0.05），肌苷与次黄嘌呤含量总体上低于黑猪肉，白猪BZ1通脊肉和BZ2五花肉汤中5’-腺苷酸含量最高，白猪BZ2通脊肉5’-鸟苷酸含量最高，黑猪HZ1五花肉5’-鸟苷酸含量最低。综上，白猪肉在鲜味呈现上比黑猪肉更具优势，白猪BZ1最佳，黑猪HZ1最差。

Determination of Flavor-Active Nucleotides in Cooked Pork by High Performance Liquid Chromatography

Pork tenderloins and bellies from black (HZ1 and HZ2) and white (BZ1 and BZ2) pigs from two different producers were cooked in boiling water, and the differences in the contents of 5’-inosine acid, 5’-adenosine acid, 5’-guanosine acid, inosine and hypoxanthine in the cooked meat and broth samples were analyzed in this study. The results showed that 5’-inosine acid was significantly more abundant than other nucleotides in pork meat, and the contents of flavor-active nucleotides were much lower in pork belly than in tenderloin. The content of 5’-inosine acid was significantly higher in the cooked meat and broth of white pigs than black pigs (P < 0.05), while the contents of inosine and hypoxanthine were lower than those in black pigs. The content of 5’-adenosine acid in cooked tenderloin BZ1 and the broth of belly BZ2 were the highest in the same type of samples. The content of 5’-guanosine acid was the highest in cooked tenderloin BZ2, and lowest in cooked belly HZ1. In conclusion, the meat of white pigs is advantageous over the meat of black pigs in presenting umami flavor, regardless of the cut. BZ1 shows the best umami flavor, while HZ1 is the worst.