影响蚝油产品滋味特征的关键组分研究  

Study on Key Components Affecting the Taste Characteristics of Commercial Oyster Sauces

作　　者：姬庆 王洪江 赵品贞 张建忠 王兴伟 夏书芹[1,2] 张晓鸣 JI Qing;WANG Hongjiang;ZHAO Pinzhen;ZHANG Jianzhong;WANG Xingwei;XIA Shuqin;ZHANG Xiaoming(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China;Foshan Haitian(Suqian)Flavoring and Food Co.,Ltd.,Suqian 223800,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [3]佛山市海天(宿迁)调味食品有限公司,江苏宿迁223800

出　　处：《食品与生物技术学报》2024年第6期67-74,共8页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2021YFD2100103)。

摘　　要：为确定影响蚝油产品滋味品质的关键组分,借助定量描述法比较了15种市售蚝油的滋味差异,同时测定呈味肽组成、氨基酸态氮质量分数、游离氨基酸以及呈味核苷酸的组成与质量分数,采用偏最小二乘回归(partial least squares regression,PLSR)法和皮尔逊法分析蚝油滋味与理化指标之间的相关性。结果表明,影响蚝油滋味品质的关键组分包括氨基酸态氮质量分数、肌苷酸质量分数、呈味肽组成、甘氨酸和谷氨酸质量分数。其中氨基酸态氮质量分数(R=0.707)和相对分子质量为500~1000的肽(R=0.681)对酱味有极显著正贡献;蚝味与甘氨酸的质量分数呈正相关;鲜味受谷氨酸和肌苷酸质量分数的影响。该研究可为蚝油滋味品质评价体系的构建提供科学依据。In order to identify the key components affecting the taste quality of oyster sauces,15 commercially available products were analyzed in this study.With the aid of quantitative descriptive analyses,the differences in taste of oyster sauces were compared.The flavor peptides composition,amino acid nitrogen mass fraction as well as the composition and mass fraction of free amino acids and flavor nucleotides were examined.The correlation between taste and physicochemical indicators of oyster sauce was determined by partial least squares regression(PLSR)and Pearson's method.The results showed that the key components affecting the taste quality of oyster sauces included the mass fraction of amino acid nitrogen,inosine monophosphate,the composition of flavor peptides,the mass fraction of glycine and glutamate.The amino acid nitrogen mass fraction(R=0.707)and the peptide with a relative molecular weight of 500~1000(R=0.681)showed a highly significant positive contribution to the sauce.A positive correlation was established between the oyster flavor and glycine mass fraction,while the freshness perception was impacted by the mass fraction of glutamate and inosine monophosphate.This study can provide scientific basis for the construction of an evaluation system for the taste quality of oyster sauce.

关 键 词：蚝油 滋味特征 氨基酸 相关性分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]