为比较传统养殖与组合湿地-池塘循环水养殖黄颡鱼（Pelteobagrus fulvidraco）的品质差异，该研究对养殖池塘水质进行评价的同时，利用超高效液相色谱、气相色谱-质谱联用等技术分析了组合湿地-池塘循环水及传统池塘养殖黄颡鱼的表观及质地品质、营养品质、风味品质。结果表明，组合湿地-池塘循环水池塘水质污染程度较低、水体富营养化程度减缓且其中养殖的黄颡鱼肌肉空壳率、亮度及白度值显著高于传统组，肌肉的蒸煮损失率显著降低。湿地组黄颡鱼必需氨基酸/总氨基酸为40.40%，必需氨基酸/非必需氨基酸为78.67%，肌肉氨基酸组成更符合FAO/WTO推荐的理想蛋白模式。湿地组黄颡鱼不饱和脂肪酸、Omega-3脂肪酸及Omega-6脂肪酸含量分别为传统组的3.78倍、2.64倍以及3.25倍。湿地组黄颡鱼中呈油脂味等异味的挥发性气味物质含量下降，且呈苦味及酸味的氨基酸总占比下降，呈鲜味及甜味的氨基酸总占比上升，呈鲜味的IMP含量为传统组的3.16倍，呈苦味的HxR及Hx含量较传统组下降了17.00%及17.57%。综上，组合湿地-池塘循环水养殖黄颡鱼可食用部分占比更高，肉质更为白亮，肌肉营养组成更优、风味品质更佳。该研究可为黄颡鱼品质的提升及组合湿地-池塘循环水养殖模式的推广提供理论支持。

In order to compare the difference in the quality of Pelteobagrus fulvidraco cultured conventionally and by the wetland-recirculating water pond combination, the water quality of the aquaculture ponds was evaluatedin this study. Meanwhile, techniques such as ultra-performance liquid chromatography (UPLC) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the appearance and textural quality, nutritional quality and flavor quality of P. fulvidraco cultured in the wetland-recirculating water pond combined system and in conventional pond. The results indicated that the water in the wetland-recirculating water pond combined system was less polluted, the degree of eutrophication of the water body was suppressed, the empty shell rate, brightness and whiteness of the muscle of the P. fulvidraco cultured in combined system were much higher, and the muscle's cooking loss rate was significantly reduced, compared with those of the conventional group. The essential amino acid/ total amino acid ratio and essential amino acid/ non-essential amino acid ratio of the wetland group were 40.40% and 78.67%, correspondingly, and the amino acid composition of the muscle was more in line with the ideal protein pattern recommended by FAO/WTO. The contents of unsaturated fatty acids, Omega-3 fatty acids and Omega-6 fatty acids of the wetland group were 3.78, 2.64 and 3.25 times that of the traditional group, respectively. In the wetland group, the content of volatile odor substances with unpleasant odor slike oily odor also decreased, the total proportion of bitter and sour amino acids decreased, whilst the total proportion of umami and sweet amino acids increased, and the content of IMP with umami taste was 3.16 times that of the traditional group. Compared with the conventional group, the amounts of bitter HxR and Hx decreased by 17.00% and 17.57%, respectively. In summary, the P. fulvidraco cultivated in the wetland-recirculating water pond had a higher proportion of edible parts, whiter and brighter meat, a better nutritional composition of muscle, and a superior flavor quality. This study canprovide theoretical supportfor the improvement of the quality of P. fulvidraco and the promotion of the wetland-recirculating water pond combined culture mode.

国家现代农业产业技术体系（CARS-45）