市售酵母抽提物中呈味物质鉴定及其增味减盐作用分析  

Identification of Taste Compounds in Commercial Yeast Extracts and Analysis of Their Taste-Enhancing and Salt-Reducing Effects

作　　者：陕怡萌 曹博雅 蒲丹丹[1] 李沛[2] 熊建[2] 李库[2] 张玉玉[1] SHAN Yimeng;CAO Boya;PU Dandan;LI Pei;XIONG Jian;LI Ku;ZHANG Yuyu(Food Laboratory of Zhongyuan/Key Laboratory of Flavor Science of China General Chamber of Commerce/Key Laboratory of Geriatric Nutrition and Health,Beijing Technology and Business University,Beijing 100048,China;Angel Yeast Co.Ltd.,Yichang 443003,China)

机构地区：[1]北京工商大学中原食品实验室/中国商业联合会味科学重点实验室/老年营养与健康教育部重点实验室,北京100048 [2]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《食品科学技术学报》2025年第2期106-116,共11页Journal of Food Science and Technology

基　　金：国家自然科学基金优秀青年科学基金项目(32122069);国家自然科学基金青年科学基金项目(32102118);北京高校卓越青年科学家计划项目(BJJWZYJH01201910011025)。

摘　　要：为分析酵母抽提物的关键增咸滋味物质,采用定量描述性感官评价法分析3种酵母抽提物FA31、KU012和FA34的滋味轮廓,并采用高效液相色谱法检测抽提物中游离氨基酸、有机酸、核苷酸等呈味物质的含量。结合滋味活性值(TAV)筛选和滋味-氯化钠二元混合模型筛选关键增咸物质。感官评价结果表明,酵母抽提物KU012的咸味、甜味与酸味强度均显著高于酵母抽提物FA31和FA34。在5.00 g/L的食盐溶液中,添加酵母抽提物FA31至0.50 g/L可减少10%氯化钠添加量而不影响咸味感知强度,酵母抽提物KU012中的呈味物质含量显著高于酵母抽提物FA31和FA34。通过滋味物质-氯化钠二元混合模型结合咸味强度感知评价对25种TAV大于1的呈味物质进行增咸效果验证,结果表明共14种滋味物质具有增咸作用,其中天冬氨酸、谷氨酸、丙氨酸、柠檬酸、5′-IMP和5′-GMP的增咸效果最显著,是酵母抽提物中的关键增咸滋味物质。S曲线法分析结果显示,天冬氨酸、谷氨酸和柠檬酸可通过协同作用增强咸味感知,丙氨酸、5′-GMP和5′-IMP可通过加成作用提高咸味感知。To identity the key saltiness enhancement taste compounds in yeast extracts,the taste profiles among three yeast extracts(FA31,KU012 and FA34)by quantitative descriptive analysis and their taste compounds content including free amino acids,organic acids,and nucleotides were determined by high performance liquid chromatography.The key saltiness enhancement taste compounds were screened by taste activity value analysis and saltiness enhancement evaluation of binary mixture analysis of taste-NaCl solution.Sensory evaluation results showed that the saltiness,the sweetness and sourness intensity of yeast extract KU012 were higher than those of FA31 and FA34 samples.The addition of yeast extract FA31 to 0.50 g/L in a salt solution of 5.00 g/L reduced the NaCl addition by 10% without affecting the saltiness intensity perception.The content of taste compounds in yeast extract KU012 was significantly higher than that of yeast extracts FA31 and FA34.The saltiness enhancement verification of 25 taste-presenting compounds with TAV over 1 in the yeast extracts by binary mixture analysis of taste-NaCl solution and saltiness enhancement evaluation.Results showed that 14 taste compounds had saltiness enhancement effects,among which aspartic acid,glutamic acid,alanine,citric acid,5′-IMP,and 5′-GMP were the key saltiness enhancement compounds in yeast extract with significant saltiness enhancement effects.The results of the S-curve analysis showed that aspartic acid,glutamic acid,and citric acid could enhance salt perception through synergistic effects,while alanine,5′-GMP,and 5′-IMP could enhance salt perception through additive effects.

关 键 词：酵母抽提物 高效液相色谱 呈味物质 滋味活性值 增咸评价 

分 类 号：TS202[轻工技术与工程—食品科学]