【摘 要】
：
With the rapid development of puffer fish aquaculture industry,the farmed puffer fish are now safe to eat.Especially,Takifugu rubripes and Takifugu obscurus are the most wide-consumed kinds of puffer
【机 构】
：
College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China
【出 处】
：
第34届(2016)中国质谱学会学术年会
论文部分内容阅读
With the rapid development of puffer fish aquaculture industry,the farmed puffer fish are now safe to eat.Especially,Takifugu rubripes and Takifugu obscurus are the most wide-consumed kinds of puffer fish in China due to its favorable and umami taste.To clarify the key flavor peptides that account for the umami taste of puffer fish,fresh muscle was obtained from cultured puffer fish for further experiment.The results revealed that the molecular weight of flavor peptides were mainly under 3000 Da.Three fractions(F1,F2 and F3)were obtained by ultrafiltration,nanofiltration and Superdex gel filtration chromatography combined with sensory evaluation and electronic tongue analysis from both puffer fishes,and it was found that fraction F1 in both puffer fishes could elicit umami and kokumi tastes.The fraction F1 was further separated into F1-1 and F1-2 by RP-HPLC chromatography.For Takifugu rubripes,two amino acid sequences of fraction F1-1 were identified as Glu-His-Ala-Met-Leu-Asn(714.2917 Da)and Glu-Phe-Lys-Glu-Tyr-Asn(829.3497 Da); the amino acid sequence of fraction F1-2 was identified as Pro-Gly-Gly-Val-Arg-Asn-Gly(656.0368 Da).In the case of Takifugu obscurus,the amino acid sequences of fraction F1-1 were identified as Pro-Val-Ala-Arg-Met*-Cys-Arg(810.9046 Da)and Thr-Leu-Arg-Arg-Cys-Met*(794.9372 Da).
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