盐水鸭是南京地方特色美食之一，作为中国地理标志产品，凭借其独特的风味和制作工艺深受人们喜爱，但目前关于其综合品质的研究较少，因此，该研究以市售六种南京盐水鸭为对象，结合多元统计法，开展品质（蛋白质、脂肪、肌苷酸、游离氨基酸和脂肪酸组成及含量）的综合分析，旨在比较品牌之间的品质差异。结果表明：六种南京盐水鸭品质存在显著差异（P<0.05）。蛋白含量为20.9%~34.46%，肌苷酸含量为36.45~128.05 mg/100g，游离氨基酸总含量为20.47~36.78 g/kg，谷氨酸和缬氨酸是南京盐水鸭的主要呈味氨基酸。饱和脂肪酸含量为9.82%~14.67%,多不饱和脂肪酸含量为52.69%~60.69%，分别在H1和H2品牌中显著高于其他品牌。通过OPLS-DA共筛选出11种差异物质（蛋白质、IMP、C16:0、C18:0、C16:1、C18:1n-9c、C18:2n6c、C18:2n6t、C18:3n3、C18:3n6、C22:6n3），其中H1品牌中的IMP和C22:6n3含量最高。上述结果从营养组分含量角度，阐释了南京盐水鸭肉滋味鲜美和丰富的品质特征，为消费者购买提供参考。

Saltwater duck is one of the local specialties of Nanjing, and as a geographical indication product of China, it is popular with people by virtue of its unique flavour and production process, but there are fewer studies on its comprehensive quality, therefore, this study took six kinds of commercially available Nanjing saltwater ducks as the target, combined with multivariate statistical method to carry out comprehensive analysis of quality (protein, fat, inosinic acid, free amino acid and fatty acid composition and content), aiming to Compare the quality differences between brands. The results showed that there were significant differences (P<0.05) in the quality of the six Nanjing salted ducks. The protein content ranged from 20.9% to 34.46%, the inosinic acid content ranged from 36.45 to 128.05 mg/100g, and the total free amino acid content ranged from 20.47 to 36.78 g/kg. Glutamic acid and valine were the main flavouring amino acids of the Nanjing brine ducks. The saturated fatty acid content ranged from 9.82% to 14.67%, and the polyunsaturated fatty acid content ranged from 52.69% to 60.69%, which were significantly higher than those of other brands in H1 and H2 brands, respectively. A total of 11 different substances (protein, IMP, C16:0, C18:0, C16:1, C18:1n-9c, C18:2n6c, C18:2n6t, C18:3n3, C18:3n6, C22:6n3) were screened out by OPLS-DA, with the highest contents of IMP and C22:6n3 in H1 brand. The above results illustrate the quality characteristics of Nanjing salted duck meat in terms of its tasty and rich flavour from the perspective of nutrient component contents, and provide references for consumers purchasing.

国家重点研发计划项目