3种酶解液中游离氨基酸的分析  

Analysis of Free Amino Acids in Three Kinds of Enzymatic Hydrolysates

作　　者：孙颖 张莉莉[2] 张玉玉[2] 孙宝国[2] 陈海涛[2] SUN Ying;ZHANG Li-li;ZHANG Yu-yu;SUN Bao-guo;CHEN Hai-tao(School of Materials Science and Mechanical Engineering, Beo＇ing Technology and Business University, Beijing 100048, China;Beoing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)

机构地区：[1]北京工商大学材料与机械工程学院,北京100048 [2]北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室北京工商大学,北京100048

出　　处：《精细化工》2018年第6期1004-1008,1014,共6页Fine Chemicals

基　　金：国家重点研发计划(2016YFD0400705);国家自然科学基金青年基金项目(31401604);科技创新服务能力建设-基本科研业务费-青年教师科研能力提升计划(PXM2018_014213_000033)~~

摘　　要：为分析猪肉、牛肉与鸡肉酶解液中游离氨基酸的组成、含量及呈味特性,采用氨基酸自动分析仪分析检测猪肉、牛肉与鸡肉酶解液中的游离氨基酸,通过计算味道强度值（TAV）确定各游离氨基酸对猪肉、牛肉与鸡肉酶解液滋味的贡献率。结果表明,鸡肉酶解液中鲜味和甜味氨基酸的质量分数以及TAV均大于猪肉和牛肉酶解液,3种酶解液中TAV最大的均为组氨酸,其次为苯丙氨酸,两者均为苦味氨基酸,由此可见,猪、牛和鸡肉酶解液整体滋味以苦味为主。To comparatively analyze the composition,contents and taste characteristics of free amino acids in pork,beef and chicken enzymatic hydrolysates,automatic amino acid analyzer was used to detect the free amino acids. Moreover,the taste active value（TAV） was calculated to determine the contribution rate of free amino acids to the taste of pork,beef and chicken enzymatic hydrolysates. The results indicated that the mass fraction of sweet and umami amino acids in chicken enzymatic hydrolysate and TAV were all higher than that of pork and beef enzymatic hydrolysates,and the largest contribution values of TAV in three kinds of enzymatic hydrolysates were all provided by histidine,followed by phenylalanine. Both histidine and phenylalanine were bitter amino acids,so the overall taste of pork,beef and chicken enzymatic hydrolysates was bitter.

关 键 词：酶解液 游离氨基酸 呈味 味道强度值 香料与香精 

分 类 号：TS207.3[轻工技术与工程—食品科学]