为了深入了解牙鲆体内ATP关联化合物的变化，尤其是肌苷酸（IMP）降解这一限速步骤，利用高效液相色谱法（high efficiency liquid chromatography, HPLC）测定不同保藏条件下牙鲆体内ATP关联化合物和K值变化，并探讨了影响其变化的因素。结果显示， 0℃保藏条件下牙鲆体内ATP在1 d内迅速降解，产生IMP作为初期的主要积累物质，蓄积一段时间（10 d）后迅速降解为次黄嘌呤（Hx）， IMP的降解过程呈现二相性；鱼肉制成鱼糜形态保藏， ATP 0 d时几乎降解完全，但IMP的降解过程仍旧呈现二相性；加入抗菌素的鱼肉中微生物的生长得到有效抑制，此时IMP降解缓慢并且呈线性下降，原本的蓄积过程消失， K值的增长速率也随之减慢；加入Tritonx-100破坏细胞膜结构发现，牙鲆体内IMP的降解速率加快，同时K值的增长速率也随之加快。结果表明，牙鲆的保藏形态影响ATP的降解速率，但几乎不影响其他关联产物的降解变化；保藏后期外源微生物产生的酶与内源酶的叠加作用是导致保藏后期IMP加速降解、从而呈现二相性的原因，微生物是影响ATP关联化合物降解的关键因素；表面活性剂通过改变细胞膜结构也能够影响IMP的降解过程。

In order to give an insight into decomposition of ATP related compounds in stored fish, we re-examined ATP-related compounds and K-value change in bastard halibut (Paralichthys olivaceus) muscle when stored in different stored conditions focusing on the IMP decomposition by HPLC, and further studied factors that affect these changes, aiming at providing scientific guidance for preservation of fish. The result showed: Storage of flounder muscle block at 0℃ accumulated IMP as a major component indicating a quick conversion of ATP to IMP through ADP and AMP. IMP content decreased slowly in an early phase, while it dropped rapidly at the final stage of the storage (10 days) showing biphasic change. In ground fish meat, ATP degraded faster but there was no change in other ATP related compounds. Adding antibiotics (chloramphenicol) to samples at 0 d to prevent the growing of microorganism. It was obvious that IMP content decreased much slowly in the presence of the antibiotics showing linear change. When ground meat added with detergent (5% Triton X-100) to break cell membrane structure at 0 d, IMP decomposition was quicker than the control. Inclusion of Triton X-100 to ground meat also accelerated IMP decomposition at 10 and 20℃. The results indicated that the shape of stored fish affected ATP degradation but hardly had any effect on IMP decomposition. IMP decomposition in the later phase included the reaction by the exogenous enzyme coming from the microorganism growing at later phase. The existence of microorganism in later stored phase is the main factor that affected change of IMP decomposition. Modifying character of cell membrane by detergent also had effect on IMP decomposition.

国家自然科学基金（31471685）