低嘌呤鸡骨清汤制备及风味成分分析  

Preparation and Flavor Composition Analysis of Low-Purine Chicken Bone Clear Soup

作　　者：李俊松 郭玉杰 齐立伟 杨平 刘云鹤 邱保文 张春晖[1,2] LI Jun-song;GUO Yu-jie;QI Li-wei;YANG Ping;LIU Yun-he;QIU Bao-wen;ZHANG Chun-hui(School of Food and Wine,Ningxia University,Yinchuan 750021,China;Comprehensive Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Henan Lida Laotang Food Co.,Ltd.,Jiaozuo 454150,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,银川750021 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [3]河南立达老汤食品有限公司,河南焦作454150

出　　处：《中国调味品》2023年第11期115-125,共11页China Condiment

基　　金：中国博士后科学基金项目(2021M693902);国家农业科技创新工程项目(CAAS-ASTIP-2022-IFST)。

摘　　要：为制备低嘌呤、高蛋白且感官品质优良的鸡骨清汤,以鸡骨架为原料,采用热压提取法制备鸡骨清汤。以总嘌呤与蛋白质浓度比值为响应值,感官评分为辅助指标,采用Box-Behnken响应面法得出最佳制备条件;通过游离氨基酸、呈味核苷酸、味精当量、电子舌和感官结果评价该条件下鸡骨清汤的滋味特征;利用顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)、顶空固相微萃取-气相色谱-嗅闻技术(headspace solid-phase microextraction-gas chromatography-olfactory,HS-SPME-GC-O)结合气味活性值(odor active value,OAV)鉴定其关键挥发性风味化合物。结果:鸡骨清汤的最佳制备条件为温度122.3℃、时间149.8 min、料液比0.94,该条件下鸡骨清汤样品中总嘌呤含量为407.03 mg/L,蛋白质含量为3.67 g/100 g,总嘌呤与蛋白质质量浓度比值为110.98。滋味分析结果表明,谷氨酸对鸡骨清汤的鲜味有直接贡献,滋味活性值(taste active value,TAV)为1.96;呈味核苷酸TAV均小于1,对滋味无直接贡献;感官评价分析表明其整体可接受等级为“良好”,适用于后续骨汤产品的生产。HS-SPME-GC-MS分析鉴定出挥发性风味化合物51种,OAV大于1的化合物有23种,包括(E)-2-壬烯醛、(E)-2-辛烯醛、3-(甲硫基)丙醛和1-辛烯-3-醇等。GC-O分析表明己醛、2-甲基-3-呋喃硫醇、3-(甲硫基)丙醛、丁内酯、1-辛烯-3-醇、己酸、(E)-2-庚烯醛、二丙基二硫醚、(E)-2-壬烯醛和α-松油醇气味强度较大,为鸡骨清汤贡献青草香、肉香、土豆香、甜香、蘑菇香、酸味、硫味和油脂香等。结论:研究优化了低嘌呤鸡骨清汤热压提取制备工艺,并对风味进行系统分析,为鸡骨清汤工业化加工提供了新的理论与技术支撑。In order to prepare chicken bone clear soup with low purine,high protein and good sensory quality,chicken0x0E䥺Symbol`@@0x0Fbone clear soup is prepared by hot pressing extraction method with chicken skeleton as the raw material.With the ratio of total purine to protein concentration as the response value and sensory score as the auxiliary index,Box-Behnken response surface method is used to obtain the optimal preparation conditions.The taste characteristics of chicken bone clear soup are evaluated by free amino acids,flavor nucleotides,equivalent umami concentration,electronic tongue and sensory results.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME/GC-MS),headspace solid-phase microextraction-gas chromatography-olfactory(HS-SPME-GC-O)combined with odor active value(OAV)are used to identify the key volatile flavor compounds.Results:The optimal preparation conditions of chicken bone clear soup are temperature 122.3℃,time 149.8 min,solid-liquid ratio 0.94.Under these conditions,the total purine content of chicken bone clear soup sample is 407.03 mg/L,the protein content is 3.67 g/100 g,and the ratio of total purine to protein mass concentration is 110.98.The results of taste analysis show that glutamate contributes directly to the umami of chicken bone clear soup,and the taste active value(TAV)is 1.96.The TAVs of flavor nucleotides are all less than 1 and have no direct contribution to taste.Sensory evaluation analysis shows that the overall acceptable grade is“good”,which is suitable for the subsequent production of bone broth products.There are 51 volatile flavor compounds identified by HS-SPME-GC-MS analysis,and 23 compounds with OAV greater than 1 are identified,including(E)-2-nonenal,(E)-2-octenal,3-(methylthiophenyl)propanal and 1-octene-3-ol.GC-O analysis shows that hexal,2-methyl-3-furan mercaptan,3-(methyl-mercaptan)propanal,butyrolactone,1-octene-3-ol,hexanoic acid,(E)-2-heptenal,dipropyl disulfide,(E)-2-nonenal andα-terpineol have strong odor intensity,which co

关 键 词：鸡骨清汤 热压法 嘌呤 蛋白质 风味 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]