研究了冷藏期间斑节对虾（海水虾）、罗氏沼虾（淡水虾）死后ATP关联产物的变化及其降解途径。以高氯酸溶液作为蛋白沉淀剂，采用高效液相色谱（HPLC）法对（4±1）℃贮藏期间斑节对虾和罗氏沼虾两种虾肉中9种ATP关联产物含量变化进行分析。结果发现：9种ATP关联产物在25 min内完全分离，在1~250 μg/mL范围内有良好线性关系，最低检测限在0.02~0.10 μg/mL之间，加标回收率在72.5%~110%之间，表明该HPLC法准确可靠。贮藏期间两种虾肉中ATP、ADP关联产物变化趋势基本相似，ATP、ADP在贮藏1 d后都迅速下降，AMP、IMP、HxR都呈先上升后下降趋势，Hx、AdR、Xt基本都呈线性上升趋势，未检测到Ad，两种虾肉中9 种ATP关联产物总量基本不变，可以初步确定虾死后ATP同时存在ATP→ADP→AMP→IMP→HxR→Hx→Xt（占99%以上）和ATP→ADP→AMP→AdR→HxR→Hx→Xt（占1%以下）两条降解途径，斑节对虾以蓄积AMP、IMP 为主，罗氏沼虾以蓄积IMP为主。

The changes of ATP-related compounds and ATP degradation pathways in Penaeus monodon and Macrobrachuim rosenbergii meat were studied during chilled storage at (4±1) ℃. Hyperchloric acid was used to precipitate proteins, 9 ATP related compounds were analysed by high performance liquid chromatography (HPLC). Results showed that all 9 ATP related compounds were completely separated within 25 minutes. Good linearity was observed in the concentration ranging from 1~250 μg/mL. Limit of detection was between 0.02~0.10 μg/mL and spike recoveries were between 72.5%~110%. This method is reliable and accurate for the analysis of ATP-related compounds in shrimp meat samples. ATP and ADP content decreased dramatically on day 1 during chilled storage. AMP, IMP and HxR all increased first then decreased latter. Hx、AdR、Xt increased linearly during storage time, Ad was not detected. The total content of 9 ATP-related compounds in the two shrimps didn’t change. The degradation pathways of ATP in the two shrimps during chilled storage were proposed as ATP→ADP→AMP→IMP→HxR→Hx→Xt (major, more than 99%) and ATP→ADP→AMP→AdR→HxR→Hx→Xt (minor, less than1%). IMP and AMP were predominantly accumulated in P. monodon, while IMP was predominantly accumulated in M. rosenbergii.

国家“十二五”支撑计划课题（2013BAD19B06）；上海市科委重点项目（14dz1205101）；上海海洋大学科技发展专项