Survey of nutrients and quality assessment of crab paste by 1H NMR spectroscopy and multivariate data analysis

Science Bulletin, Sep 2012

Crab paste is a traditional and popular food for people in the coastal area of China. Visual inspection is currently the only method of quality assessment. We developed a new analytical method of a comprehensive survey of nutrients and quality assessment for crab paste based on a combination of 1H NMR spectroscopy with multivariate data analysis. The aqueous extract of crab paste was dominated by amino acids, sugars, carboxylic acids, nucleotides and amines (including 19 first-time-reported compounds such as choline, uracil and guanosine). Two grades of crab paste had significant compositional differences in terms of amino acids, lactate, N-acetylglutamate, choline, dimethylamine, uridine, 1-methylnicotinamide and 2-pyridienmethanol. These results provided important information on the grade-dependence of crab-paste composition, and demonstrated that NMR-MDA was effective not only for the comprehensive survey of nutrients, but also for quality assessment of crab paste.

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Survey of nutrients and quality assessment of crab paste by 1H NMR spectroscopy and multivariate data analysis

SPECIAL TOPIC Omics in Marine Biotechnology YE YangFang 1 ZHANG LiMin 0 TANG HuiRu 0 YAN XiaoJun ) 1 0 State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Centre for Magnetic Resonance, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences , Wuhan 430071, China 1 Key Laboratory of Applied Marine Biotechnology (Ningbo University) , Ministry of Education, Ningbo 315211, China Crab paste is a traditional and popular food for people in the coastal area of China. Visual inspection is currently the only method of quality assessment. We developed a new analytical method of a comprehensive survey of nutrients and quality assessment for crab paste based on a combination of 1H NMR spectroscopy with multivariate data analysis. The aqueous extract of crab paste was dominated by amino acids, sugars, carboxylic acids, nucleotides and amines (including 19 first-time-reported compounds such as choline, uracil and guanosine). Two grades of crab paste had significant compositional differences in terms of amino acids, lactate, N-acetylglutamate, choline, dimethylamine, uridine, 1-methylnicotinamide and 2-pyridienmethanol. These results provided important information on the grade-dependence of crab-paste composition, and demonstrated that NMR-MDA was effective not only for the comprehensive survey of nutrients, but also for quality assessment of crab paste. - Crab paste is a traditional and popular food in the coastal area of China. It is a processed product of the swimming crab Portunus trituberculatus. This is achieved by saturation with salt and liquor, which maintains the characteristic flavor, taste, and nutrients of the raw materials [1]. The nutrient analysis has revealed that the swimming crab is rich in proteins with complete amino acids, unsaturated fatty acid and inorganic elements [2]. However, a quality standard of crab paste based on the nutritional analysis has not been developed. There is very scarce information on the nutrient profiles, which determine the taste, appearance, and nutritional quality. This is because comprehensive analysis of the chemical compositions of seafood products is difficult because of the complexity of the matrix and limited analytical capacity of conventional chemistry methods. In fact, the current method to classify the quality grades of crab paste is dependent mainly on visual inspection. To develop a more accurate, rapid and reliable analytical method to assess seafood quality, we think nuclear magnetic resonance (NMR) spectroscopy is suitable as an effective non-invasive analytical tool that can provide comprehensive information on the profiles of organic chemical metabolites. More recently, a combination of 1H NMR spectroscopy with multivariate data analyses has been established to analyze the chemical components of food [3]. NMR technique is intrinsically reproducible with rich information about structure and rapidity without or simple preparation of complex samples. Thus, it can be used to meet the increasing demands of analyzing complex samples such as food with good accuracy and consistency based on the entire chemical composition of the samples [4,5]. Multivariate data analytical techniques such as orthogonal projection to latent structure discriminant analysis (OPLS-DA), a supervised multivariate data analytical tool, can be used to provide group data clus The Author(s) 2012. This article is published with open access at Springerlink.com www.springer.com/scp tering by analyzing NMR-derived data [6]. Such technique combinations have been applied successfully to assess the quality of orange juice [7], beer [8], instant coffee [9], green tea [10], pine-mushroom [11], Cheonggukjang [12], soy sauce [13], milk [14], wine [15], beef [16] and honey [17]. In the present study, we systematically analyzed the chemical compositions of crab paste using high-resolution NMR spectroscopy coupled with multivariate data analyses. The study objectives were to: (1) validate the potential of a metabolomic approach in the survey of nutrients of marine products; (2) investigate all of the detectable components in aqueous extracts from crab paste; and (3) define the statistically significant metabolomic features that could be used to differentiate between two grades of crab paste. Materials and methods Acetonitrile, NaH2PO42H2O and K2HPO43H2O were purchased from Guoyao Chemical Co. Ltd. (Shanghai, China), and all were of analytical grade. D2O (99.9%) and sodium 3-trimethylsilyl [2,2,3,3-d4] propionate (TSP) were purchased from SigmaAldrich (St. Louis, MO, USA). Phosphate buffer (K2HPO4/NaH2PO4, 0.1 mol L1, pH 7.4), containing 10% D2O (v/v) and 0.005% TSP (w/v), was prepared in H2O [18]. Grade-3A and grade-2A samples of crab (Portunus trituberculatus) paste (six bottles in each group) were purchased from a supermarket in Ningbo, China. According to the ingredients marked on the packaging, sucrose and glutamate, as food additives, were supple (...truncated)


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YangFang Ye, LiMin Zhang, HuiRu Tang, XiaoJun Yan. Survey of nutrients and quality assessment of crab paste by 1H NMR spectroscopy and multivariate data analysis, Science Bulletin, 2012, pp. 3353-3362, Volume 57, Issue 25, DOI: 10.1007/s11434-012-5119-x