酵母抽提物对10种甜味剂的增甜作用分析  

Analysis on the sweetening effect of yeast extract on 10 sweeteners

作　　者：郝志林 梁莉 李库 郭辉 熊建 张玉玉[1,2] HAO Zhilin;LIANG Li;LI Ku;GUO Hui;XIONG Jian;ZHANG Yuyu(Food Laboratory of Zhongyuan,Beijing Technology and Business University,Beijing 100048,China;Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,China;The Hubei Provincial Key Laboratory of Yeast Function,Yichang 443003,Hubei,China)

机构地区：[1]北京工商大学中原食品实验室,北京100048 [2]北京工商大学中国商业联合会味科学重点实验室,北京100048 [3]酵母功能湖北省重点实验室,湖北宜昌443003

出　　处：《精细化工》2023年第8期1783-1790,共8页Fine Chemicals

基　　金：国家自然科学基金优秀青年科学基金(32122069);北京高校卓越青年科学家计划(BJJWZYJH01201910011025)。

摘　　要：为探究增甜型酵母抽提物对10种甜味剂甜味的影响,采用高效液相色谱仪和氨基酸自动分析仪对增甜型酵母抽提物中的游离氨基酸、5’-核苷酸和有机酸主要滋味物质进行了定量分析;通过滋味活度值(TAV)评价滋味成分对甜味的贡献。结果表明,增甜型酵母抽提物中共鉴定出13种TAV>1的滋味物质,对滋味的贡献较大;添加质量浓度为0.1 g/L的增甜型酵母抽提物可显著增强甜菊糖苷、罗汉果甜苷和三氯蔗糖的甜味;添加质量浓度为0.1 g/L的增甜型酵母抽提物可以使甜菊糖苷达到最大甜度感知的时间提前了2.98 s;谷氨酸、丙氨酸均可显著增强甜菊糖苷、罗汉果甜苷和三氯蔗糖的甜度感知,柠檬酸可显著增强三氯蔗糖的甜度感知。分子对接结果表明,当谷氨酸或丙氨酸存在时,甜菊糖苷与味觉受体1型成员2之间的疏水相互作用增加。In order to explore the sweetening effect of the taste components from yeast extract,free amino acids,5'-nucleotides and organic acids in yeast extract were quantitatively analyzed via high-performance liquid chromatography and amino acid automatic analyzer,and their taste activity value(TAV)was calculated.The results showed that thirteen taste components exhibited TAV>1,suggesting that these were the main components contributing to taste perception.Addition of yeast extract with a mass concentration of 0.1 g/L significantly improved the sweet taste perception of stevioside,mogroside,sucralose,and shortened the maximum sweetness perception time of stevioside by 2.98 s.Glutamic acid and alanine could significantly enhance the sweet taste perception of stevioside,mogroside and sucralose,while citric acid could significantly enhance the sweet taste perception of sucralose.Molecular docking results showed that the hydrophobic interaction between stevioside and taste receptor type 1 member 2 was enhanced in presence of glutamic acid or alanine.

关 键 词：酵母抽提物 滋味成分 滋味活度值 甜味剂 感官评价 分子对接 香料与香精 

分 类 号：TS202.3[轻工技术与工程—食品科学]