谷胱甘肽对L-亮氨酸苦味和厚感的增强效果  

Enhancing Effect of Glutathion on the Bitter Taste and Thickening Sensation of L-Leucine

作　　者：黄文垒[1] 林泽原 毕继才 HUANG Wen-lei;LIN Ze-yuan;BI Ji-cai(Hotel College,Jiangsu Food&Pharmaceutical Science College,Huai'an 223003 China;School of Food Science,He'nan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]江苏食品药品职业技术学院酒店学院,江苏淮安223003 [2]河南科技学院食品学院,河南新乡453003

出　　处：《现代食品科技》2020年第3期245-251,共7页Modern Food Science and Technology

基　　金：河南省教育厅高等学校重点科研项目(19A550008);河南科技学院博士启动基金(205010617007);河南科技学院博士后启动资金;河南科技学院大学生创新训练计划项目(2018CX56)。

摘　　要：本研究为探究谷胱甘肽(GSH)与苦味之间的增味关系,对混合溶液进行了感官评定,并且在单因素实验的基础上运用Box-Behnken中心组合实验设计以及响应面分析法以混合溶液稀释值(TD)、溶液p H值和溶解温度为响应因素对实验数据进行了处理,单因素实验确定的最优参数为:温度40℃,p H值为7,稀释值为15。此时谷胱甘肽的浓度是16.67 mg/L,L-亮氨酸(L-Leu)的浓度是3.00g/L,其与谷胱甘肽的浓度比为180:1。通过响应面优化试验得出的最佳增味条件为:温度为38℃,p H=7,稀释值是16.9,此时的CGSH≈14.80 mg/L,CL-Leu=3.00 g/L,CL-Leu:CGSH=202.8:1。本实验的进行为kokumi感的增味协同效用的研究提供了参考,具有一定的借鉴意义,并且该成果为咖啡和茶等苦味饮料所独有风味在口感上的进一步升级提供了可能。In order to explore the relationship between glutathione(GSH) and bitterness, sensory evaluation of their mixed solutions was carried out. Box-Behnken center composite experimental design and response surface analysis method(using solution dilution value(TD), solution p H and dissolution temperature as the response factors) were used on the basis of single factor experiments for experimental data processing. The optimal parameters determined by single factor experiments were: temperature 40 ℃, pH 7, dilution value 15(under which the concentrations of glutathione and L-Leucine were 16.67 mg/L and 3.00 g/L, respectively, with the concentration ratio of L-Leucine(L-Leu) to glutathione as 180:1). The optimum flavor-enhancing conditions obtained by the response surface optimization tests were: temperature 38 ℃, p H 7, dilution value 16.9, where CGSH ≈14.80 mg/L, CL-Leu: CGSH =202.8:1. This research provides a reference for the study on the synergistic effect of kokumi sensation, which is of significance, especially the demonstrated feasibility of further improvement of the unique flavor of the bitter beverage such as coffee and tea.

关 键 词：kokumi感 谷胱甘肽 L-亮氨酸 单因素实验 响应面法 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程] TS201.2[轻工技术与工程—食品科学与工程]