鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析

doi:10.7506/spkx1002-6630-201516019

食品科学

鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析

陈怡颖，丁奇，赵静，孙颖，张玉玉*，孙宝国，郑福平

食品营养与人类健康北京高精尖创新中心，北京市食品风味化学重点实验室，
食品质量与安全北京实验室，北京工商大学，北京 100048

出版日期:2015-08-25 发布日期:2015-08-17
通讯作者: 张玉玉
基金资助:
国家自然科学基金青年科学基金项目（31401604）；“十二五”国家科技支撑计划项目（2014BAD04B06）

Comparison of Free Amino Acids and Taste Characteristics in Chicken Soup and Chicken Enzymatic Hydrolysate

CHEN Yiying, DING Qi, ZHAO Jing, SUN Ying, ZHANG Yuyu*, SUN Baoguo, ZHENG Fuping

Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry,
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China

Online:2015-08-25 Published:2015-08-17
Contact: ZHANG Yuyu

摘要/Abstract

摘要：

为对比分析酶解液与鸡汤中游离氨基酸的组成及含量，采用氨基酸自动分析仪分析检测鸡汤及鸡肉酶解液中的游离氨基酸，并用电子舌分析两者滋味轮廓。结果表明，酶解液中的游离氨基酸总含量相对鸡汤显著增加，两者呈味氨基酸占总游离氨基酸（total free amino acids，TFAA）的比例相近。鸡汤中味道强度值最大的为组氨酸，其次为谷氨酸，酶解液中味道强度值较大的除谷氨酸为呈鲜味的氨基酸外，其余均为呈苦味氨基酸。鸡汤中呈鲜味和甜味氨基酸占TFAA比例之和与呈苦味氨基酸相近，而酶解液中呈苦味氨基酸占TFAA比例多达72.60%，可见鸡汤整体滋味以鲜甜为主，而酶解液整体滋味以苦味为主。电子舌主成分分析结果表明鸡汤与酶解液滋味有显著差异。

关键词: 鸡汤, 酶解液, 游离氨基酸, 呈味, 味道强度值, 电子舌

Abstract:

To comparatively analyze the composition and contents of free amino acids in chicken soup and chicken
enzymatic hydrolysate, free amino acids were detected by automatic amino acid analyzer, and the taste was analyzed by
electronic tongue. The results indicated that the total content of amino acids in enzymatic hydrolysate showed a significant
increase compared to chicken soup, and the proportion of flavor amino acids was similar with that of chicken soup. The
largest contribution of taste activity value (TAV) in chicken soup was provided by histidine, followed by glutamate. Among
the amino acids with higher TAV in the enzymatic hydrolysate, glutamic acid was responsible for the umami taste, and the
rest were bitter-tasting amino acids. The total amount of sweet and umami amino acids was similar to bitter amino acids in
chicken soup, and the amount of bitter amino acids in enzymatic hydrolysates was up to 72.60%. The results indicated that
the overall taste of chicken soup was sweet and umami, whereas that of chicken enzymatic hydrolysate was bitter. The PCA
showed that the taste of chicken soup and chicken enzymatic hydrolysate were significantly different.

Key words: chicken soup, enzymatic hydrolysate, free amino acids, taste, taste active value, electronic tongue

中图分类号:

TS207.3

陈怡颖，丁奇，赵静，孙颖，张玉玉，孙宝国，郑福平. 鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201516019.

CHEN Yiying, DING Qi, ZHAO Jing, SUN Ying, ZHANG Yuyu, SUN Baoguo, ZHENG Fuping. Comparison of Free Amino Acids and Taste Characteristics in Chicken Soup and Chicken Enzymatic Hydrolysate[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516019.

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鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析

Comparison of Free Amino Acids and Taste Characteristics in Chicken Soup and Chicken Enzymatic Hydrolysate

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