Interaction Among Components Of Aqueous Extract From Fresh Cuttlefish Bone On Saltiness

It is well-known that sodium chloride is the primary component of edible salt,which is one of the necessary seasonings in daily life.Sodium chloride has many physiological functions,such as the maintenance of extracellular fluid osmotic pressure and the adjustment of acid-based balance in vivo[1-3].However,excessive intake of sodium can induce a series of diseases,such as high blood pressure and cardiovascular disease which can produce a serious threat to people's health.To reduce the intake of sodium chloride,more and more research about salt substitutes has already been conducted.The research at home and abroad mainly focused on the replacement of salt in food processes and the influence on quality.How to reduce the amount of salt while maintaining saltiness was the key problem about salt substitute around the world.The objective of this paper was to determine the components of the extract from the fresh cuttlefish bone and explore the interactions of amino acids and organic acids on the saltiness of sodium chloride.It will give us a new view of the development of salt substitutes based on the interactions.The specific research contents and results are as follows:1 Components analysis and saltiness evaluation of the cuttlefish bone extractThe water-soluble components of fresh cuttlefish bone were extracted with water based on previous research.The saltiness of the extract was evaluated,and the components,including inorganic elements,amino acids and organic acids,were analyzed.It was calculated that 1%NaCl was equivalent in saltiness to 2%extract,meaning that the relative saltiness of the extract to NaCl was 0.50.The content of elements sodium,potassium and chlorine was high,and 18 amino acids and 7 organic acids in the extract were detected.The sodium level of the extract solutions was 83.97%that of the NaCl solutions in circumstances of similar saltiness,and the NaCl level of the extract solutions was 77.80%that of the NaCl solutions.2 nteractions between L-Glu,L-Lys and NaClIn order to explore the interactions between L-Glu,L-Lys and NaCl on saltiness,the full factorial experiments were designed on the basis of the trial test.Regarding the content of L-Lys and L-Glu in the extract,four concentration levels of them were selected and five levels of NaCl were combined factorially with four levels of amino acids,giving 20 stimuli for each experiment.The saltiness of the 20 stimuli was evaluated by subjects.The primary effects,as well as the two-way interactions,were studied by ANOVA.The addition of 0.38?7.68 mg/mL L-Glu had no effect on saltiness(P>0.05),F(L-Glu*NaCl)=0.135,P=1.000,which showed that the effect of NaCl×L-Glu interaction on saltiness was not significant;the addition of 0.23?4.68 mg/mL L-Lys declined the degree of saltiness,but not significant,F(L-Lys*NaCl)=0.696,P=0.755,showed that the effect of NaCl×L-Lys interaction was not significant.3 nteractions between L-Citric,L-Malic and NaClIn order to explore the interactions between L-Citric,L-Malic and NaCl on saltiness,the full factorial experiments were designed on the basis of the trial test.Regarding the content of L-Citric and L-Malic in the extract,four concentration levels of them were selected and five levels of NaCl were combined factorially with four levels of amino acids,giving 20 stimuli for each experiment.The saltiness of the 20 stimuli were evaluated by subjects.The primary effects,as well as the two-way interactions,were studied by ANOVA.The saltiness of the mixtures of 0.26 mg/mL L-Citric and NaCl was similar to NaCl,while the addition of 1.03 and 4.14 mg/mL L-Citric enhanced the saltiness of NaCl.F(L-Citric*NaCl)=10.844,P<0.001,which showed that the effect of NaClxL-Citric interaction on saltiness was significant;the saltiness of the mixtures of 0.19 mg/mL L-Malic and NaCl was similar to NaCl,the saltiness of the mixtures of 0.76 and 3.02 mg/mL L-Malic mixed with 1.83 and 3.66 mg/mL NaCl was higher than NaCl,F(L-Malic*NaCl)=3.900,P<0.001,showed that the effect of NaClxL-Malic acid interaction on saltiness was significant.4 Comparison of electronic tongue and sensory evaluation on saltinessThe saltiness of the mixtures of amino acid,organic acid and sodium chloride was evaluated by SA402B electronic tongue system.Based on Principal component analysis and Pearson correlation analysis,it was found that the results evaluated by electronic tongue were almost similar to the results by sensory evaluation.There were significant positive correlation(r=0.969,P<0.01)between the saltiness results of electronic tongue and sensory evaluation.Accordingly,electronic tongue system could evaluate the saltiness of solutions accurately and objectively.