以深水网箱养殖大黄鱼为对象，比较在成鱼养殖三个阶段（2016年7月、2016年10月和2017年1月）大黄鱼背部肌肉电子舌电位变化、游离氨基酸和呈味核苷酸差异，探究深水网箱养殖对大黄鱼风味的提升作用。结果表明，电子舌能有效区分成鱼养殖不同阶段大黄鱼的味感差异，鲜味和丰富性均在次年1月份有较大电位变化值；养殖大黄鱼甜味氨基酸（sweet amino acid，SAA）含量在三个阶段养殖期间呈上升趋势，鲜味氨基酸（umami amino acids，UAA）和苦味氨基酸（bitter amino acids，BAA）含量在10月份达到最高；养殖大黄鱼呈味核苷酸受养殖时间影响波动较大，肌苷酸（inosinic acid，IMP）、腺苷酸（adenosine monophosphate，AMP）和鸟苷酸（guanosine monophosphate，GMP）均在次年1月份达到最高，养殖至次年1月份时大黄鱼IMP的滋味活性值（taste activity values，TAV）值大于1，对养殖大黄鱼滋味贡献最大；味精当量（equivalent umami concentration，EUC）综合评价表明，养殖至次年1月份时大黄鱼EUC值最高，鲜味较强，风味品质改善。综上，深水网箱养殖对大黄鱼滋味品质具有提升作用，转移至深水网箱至次年1月时滋味最佳，可为养殖大黄鱼品质改良与滋味提升提供一定基础。

To explore the enhancement of flavor of the large yellow croaker cultured in deep-water cage, the differences of free amino acids, flavor nucleotides and electronic tongue potential in back muscle of the large yellow croaker cultured in deep-water cages at three stages (July 2016, October 2016 and January 2017) were compared. The results showed that the differences in the taste profile of the cultured large yellow croaker in different stages could be effectively distinguished by electronic tongue. The maximum potential variation of umami and richness was observed in January. The contents of umami amino acids (UAA) and bitter amino acids (BAA) in the cultured large yellow croaker reached the highest in October, and the contents of sweet amino acids (SAA) showed an upward trend during the three stages of cultivation. The content of taste nucleotide of the cultured large yellow croaker was greatly affected by the culture time. The contents of IMP, AMP and GMP all reached the highest in January. The TAV value of IMP in January was higher than 1, which contributed to the taste of the cultured large yellow croaker. Results of EUC showed that the cultured large yellow croaker had the highest EUC value in January with strong umami taste and therefore flavor quality of fish was improved. In conclusion, the culture model of deep-water cages could improve the taste quality of the large yellow croaker, and the best taste was obtained when the fish was transferred to the deep-water cage to January of the next year, which could provide a certain foundation for the improvement of quality and taste of the culture large yellow croaker.

中央级公益性科研院所基本科研业务费专项资金（东海水产研究所）资助项目（2018M04）；国家自然科学基金项目（31871872）；上海市自然科学基金项目（16ZR1444900）