香菇菌汤及酶解液中滋味成分及呈味特性的对比分析  

Comparison of Taste Compounds and Taste Characteristics of Shiitake Mushroom Soup and Enzymatic Hydrolysate

作　　者：赵静[1] 丁奇[1] 孙颖[1] 张玉玉[1] 孙宝国[1] 陈海涛[1] 

机构地区：[1]北京工商大学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,北京100048

出　　处：《食品科学》2016年第24期99-104,共6页Food Science

基　　金：“十三五”国家重点研发计划项目(2016YFD0400705);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：为对比分析香菇酶解液与香菇菌汤中滋味成分及呈味特性的变化,采用氨基酸自动分析仪和高效液相色谱仪检测香菇酶解液、复水原液及菌汤中的游离氨基酸和5’-核苷酸等呈味物质的含量,利用经典公式计算等鲜浓度(equivalent umami concentration,EUC)值,对其鲜味进行评价,并用电子舌对比分析其滋味轮廓。结果表明,酶解液中的游离氨基酸总量最高,为3 453.98μg/g。三者呈味氨基酸占总游离氨基酸的比例相近且均含有较多的苦味氨基酸。香菇菌汤中5’-鸟苷酸的含量最高,为967.84μg/g,而酶解液和复水原液中5’-腺苷酸的含量最高。EUC值结果表明,香菇酶解液EUC值最高,为30.54 g MSG/100 g,说明其呈鲜效果最明显。电子舌主成分分析结果显示,判别指数为94,香菇菌汤、酶解液及复水原液的整体滋味有显著差异。In order to comparatively analyze the taste compounds and taste characteristics in shiitake mushroom soup and enzymatic hydrolysate,free amino acids and MSG-like components（5＇-nucleotides and free amino acids） of shiitake mushroom soup,enzymatic hydrolysate and rehydration liquid were analyzed by an automatic amino acid analyzer and high performance liquid chromatography（HPLC）.The equivalent umami concentration（EUC） was calculated with the classical formula.The freshness was evaluated and taste profile was analyzed by electronic tongue.The results indicated that the total content of amino acids in the enzymatic hydrolysate was highest（3 453.98 μg/g）,and the ratio of flavor amino acids to total amino acids was similar among the three samples investigated with bitter amino acids being at higher levels.Shiitake mushroom soup contained the highest level of 5＇-GMP（967.84 μg/g） while the content of 5＇-AMP was the highest in the enzymatic hydrolysate and the rehydration liquid.The EUC of the enzymatic hydrolysate was highest（30.54 g MSG/100 g）,suggesting the strongest umami taste.Using electronic tongue and principal component analysis（PCA）,the taste of shiitake mushroom soup,enzymatic hydrolysate and rehydration liquid were significantly different from each other with a discrimination index（DI） of 94.

关 键 词：香菇菌汤 酶解液 游离氨基酸 5’-核苷酸 等鲜浓度值 感官评价 电子舌 

分 类 号：TS207.3[轻工技术与工程—食品科学]