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首页> 外文期刊>African Journal of Biotechnology >Determination of free amino acids of porcine serum responsible for the meat quality by 1H NMR and HPLC analyses
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Determination of free amino acids of porcine serum responsible for the meat quality by 1H NMR and HPLC analyses

机译：通过1H NMR和HPLC分析确定影响肉质的猪血清中的游离氨基酸

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摘要

The objective of this study was to determine alternative meat-quality factors in porcine sera. We investigated serum metabolites from high pH group (HpHG) and low pH group (LpHG) on the basis of pH 24 h of post-mortem muscle (pH24h). The pH24h?correlated well with the water holding capacity (WHC) of porcine meat, whereas a strongly negative correlation was observed between pH24h?and serum sodium level. For serum metabolites obtained by?1H NMR spectra and PicoTagTMbased HPLC, principal components analysis showed clear?differences between the HpHG and the LpHG. The?1H NMR spectra of serum metabolites at 600 MHz showed that free amino acids such as alanine, leucine, phenylalanine, and valine were qualitatively higher in the HpHG than in the LpHG. The relative abundance of three amino acids was quantitatively verified by HPLC: Phenylalanine and valine (P<0.01) and leucine (P<0.05). These free amino acids in porcine serum are considered as suitable indicators of meat quality in Berskshire pigs.
机译：这项研究的目的是确定猪血清中的替代肉品质因数。我们基于死后肌肉的pH 24 h（pH24h），调查了高pH​​组（HpHG）和低pH组（LpHG）的血清代谢产物。 pH24h与猪肉的持水能力（WHC）具有很好的相关性，而pH24h与血清钠水平之间却具有很强的负相关性。对于通过1H NMR光谱和基于PicoTagTM的HPLC获得的血清代谢物，主成分分析显示HpHG和LpHG之间存在明显的差异。血清代谢产物在600 MHz处的1 H NMR光谱表明，HpHG中的游离氨基酸（如丙氨酸，亮氨酸，苯丙氨酸和缬氨酸）在质量上高于LpHG。通过HPLC定量验证了三种氨基酸的相对丰度：苯丙氨酸和缬氨酸（P <0.01）和亮氨酸（P <0.05）。猪血清中的这些游离氨基酸被认为是Berskshire猪肉品质的合适指标。

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