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采用柱前衍生反相高效液相色谱法测定不同冷冻方式[(-25±1)℃冰箱冷冻、(-35±1)℃冰柜冷冻、(-80±1)℃超低温冷冻和液氮冷冻]及冻藏温度[(-25±1)℃、(-35±1)℃]对海湾扇贝闭壳肌氨基酸组成的影响。以2,4-二硝基氯苯作为柱前衍生剂,流动相为醋酸盐缓冲溶液和乙腈,梯度洗脱。采用C18柱分离,紫外检测器检测。研究结果表明:不同冷冻方式间,除(-25±1)℃冰箱冷冻和(-35±1)℃冰柜冷冻对样品间氨基酸组成影响差异不显著外(p>0.05),其他处理间样品差异均显著(p<0.05)。不同冻藏温度对样品氨基酸组成的影响差异不显著(p<0.05)。因此,海湾扇贝闭壳肌的冷冻综合考虑营养及成本,宜选择(-25±1)℃冰箱冷冻及(-25±1)℃冻藏。
(-25 ± 1) ℃ freezer, (-35 ± 1) ℃ freezer freezing, (-80 ± 1) ℃ ultra-low temperature freezing and liquid nitrogen freezing] were determined by precolumn derivatization reversed-phase high performance liquid chromatography And frozen storage temperature (-25 ± 1 ℃, -35 ± 1 ℃) on the amino acid composition of the adductor muscle of the Gulf scallop. Using 2,4-dinitrochlorobenzene as a pre-column derivatization reagent, the mobile phase was acetate buffer solution and acetonitrile, gradient elution. C18 column separation, UV detector detection. The results showed that there was no significant difference (p> 0.05) in the composition of amino acids between (-25 ± 1) ℃ freezer and (-35 ± 1) ℃ freezers, All significant (p <0.05). The effects of different storage temperatures on the amino acid composition of the samples did not differ significantly (p <0.05). Therefore, the Gulf scallop frozen muscle synthesis consider the nutrition and cost should be selected (-25 ± 1) ℃ freezer and (-25 ± 1) ℃ frozen storage.