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

作　　者：陈怡颖 丁奇[1] 赵静[1] 孙颖[1] 张玉玉[1] 孙宝国[1] 郑福平[1] 

机构地区：[1]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　　处：《食品科学》2015年第16期107-111,共5页Food Science

基　　金：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)

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。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.

关 键 词：鸡汤 酶解液 游离氨基酸 呈味 味道强度值 电子舌 

分 类 号：TS207.3[轻工技术与工程—食品科学]