Abstract: Chicken bone hydrolysate was used to prepare chicken flavor matrix via Maillard reaction in this work. The molecular weight of melanoidin in the prepared flavor matrix was determined to be approximately 11561.1 D by size-exclusion high-performance liquid chromatography(HPSEC). The FT-IR results revealed that melanoidin fractions separated by 0.2 mol/L and 0.5 mol/L NaCl solutions had characteristic absorption peaks of C-H, C＝O and C-N, suggesting that melanoidin in chicken flavor matrix was organic compound formed by polymerization and cross-linking of amino acid mixtures and degraded products in an early stage of Maillard reaction. The structure of melanoidin needs to be further investigated.

Key words: chicken bone , protein hydrolysates , melanoidin , size exclusion high performance liquid chromatography , fourier transform infrared spectroscopy