猪骨汤中的游离氨基酸及其呈味特征分析
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摘要
为了研究猪骨汤中的游离氨基酸及其呈味贡献,采用氨基酸分析仪对肋排汤、棒骨汤、脊骨汤、扇骨汤4种猪骨汤的游离氨基酸进行测定,并用电子舌分析其滋味轮廓,进行对比分析。结果表明:4种猪骨汤中均分离出17种游离氨基酸,其中有7种必需氨基酸。棒骨汤中总游离氨基酸的含量最高(24.65 mg/g),肋排汤中最低(12.61 mg/g)。4种猪骨汤中鲜味氨基酸种类最少(2种),但其中谷氨酸的相对质量分数均为16.69%~19.96%,TAV值为6.84~16.02,远高于其他游离氨基酸,对猪骨汤滋味贡献程度最大。电子舌检测分析得出,棒骨汤滋味轮廓和其他3种有差异,而其他3种差异不明显。
In order to study the taste contribution of free amino acid in pig bone soup, the free amino acids were detected in rid soup, bar soup bone, chine soup and fan bone soup by automatic amino acid analyzer. The taste outline was analyzed by the electronic tongue. The results indicated that 17 kinds of amino acids were isolated from 4 pig soup, including 7 kinds of essential amino acids. The content of total free amino acids was the highest in the stick soup(24.65 mg/g), but the lowest in the rib soup(12.61 mg/g). Only 2 kinds of umami amino acids were detected, but the relative amounts of the glutamic acid in the 4 soup were between 16.69 %-19.96 %, the TAV values were between 6.84-16.02, which was far higher than other free amino acids, and it had the greatest taste contribution in pig bone soup. The results of the electronic tongue showed that a significant difference taste outline was between the stick bone soup and the other three, but not in the other three kinds of pig soups.
In order to study the taste contribution of free amino acid in pig bone soup, the free amino acids were detected in rid soup, bar soup bone, chine soup and fan bone soup by automatic amino acid analyzer. The taste outline was analyzed by the electronic tongue. The results indicated that 17 kinds of amino acids were isolated from 4 pig soup, including 7 kinds of essential amino acids. The content of total free amino acids was the highest in the stick soup(24.65 mg/g), but the lowest in the rib soup(12.61 mg/g). Only 2 kinds of umami amino acids were detected, but the relative amounts of the glutamic acid in the 4 soup were between 16.69 %-19.96 %, the TAV values were between 6.84-16.02, which was far higher than other free amino acids, and it had the greatest taste contribution in pig bone soup. The results of the electronic tongue showed that a significant difference taste outline was between the stick bone soup and the other three, but not in the other three kinds of pig soups.
引文
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[26]张晶晶,顾赛麒,丁玉庭,等.电子舌在中华绒螯蟹产地鉴别及等级评定的应用[J].食品科学,2015,36(4):143-144
[27]王璐,黄明泉,孙宝国,等.电子舌技术在甜面酱口感评价中的应用[J].食品科学,2012,33(20):349-350
[2]王全利,何四云,贺习耀,等.排骨汤烹制过程中游离氨基酸的分析[J].湖北农业科学,2014,53(14):3358-3360
[3]林宇山,岑泳延.对猪肉风味的探讨[J].食品工业科技,2006,27(9):194-197
[4]HARADAK,OSUMIY,FUKUDAN,et al.Changes of amino acid compositions of‘Nori’,Porphyra spp.during storage[J].Bulletin of the Japanese Society of Scientific Fisheries(Nihon Suisan Gakkai Shi),1990,56(4):607-612
[5]黄艳.常见果蔬中游离氨基酸质量的测定[J].安徽农业科学,2013,41(9):4088-4089
[6]蒋滢,徐颖,朱庚伯.人类味觉与氨基酸味道[J].氨基酸和生物资源,2002,24(4):1-3
[7]郇兴建.利用猪骨制备天然肉味香精的研究[D].南京:南京农业大学,2012
[8]晋佳路,安玉会,赵荷剑,等.猪骨肽中氨基酸质量的分析[J].河南职工医学院学报,2005,17(1):7-8
[9]杨铭铎,沈春燕,张根生.猪骨水解液营养成分分析研究[J].食品科学,2009,30(14):272-275
[10]张璟琳,黄明泉,孙宝国,等.电子舌技术在食醋口感评价中的应用[J].食品与发酵工业,2013,39(11):220-221
[11]CHEN D W,ZHANG M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205
[12]赵巧灵,吴佳佳,李春萍,等.3种鱿鱼的特征滋味成分分析与比较[J].中国食品学报,2014,14(6):244-246
[13]田晓静.基于电子鼻和电子舌的羊肉品质检测[D].浙江:浙江大学,2014
[14]张璟琳,黄明泉,孙宝国.四大名醋的游离氨基酸组成成分分析[J].食品安全质量检测学报,2014,5(10):3125-2130
[15]ARDO Y.Flavour formation by amino acid catabolism[J].Biotechnology Advances,2006,24(2):238-242
[16]谷镇,杨焱.食用菌呈香呈味物质研究进展[J].食品工业科技,2013,34(5):363-367
[17]SHALLENBERGER R S.Amino acids,peptides,and proteins[M].Springer US:Taste Chemistry,1993:213-252
[18]张宇.猪骨素固态发酵产水解酶及降解产物呈味特性的研究[D].四川:四川农业大学,2013
[19]NISHIMURA T,KATO H.Taste of free amino acids and peptides[J].Food Reviews International,1988,4(2):175-194
[20]李琪,李广,张会妮.兰州百合新鲜鳞片中水解及游离氨基酸分析[J].食品科学,2012,33(20):277-281
[21]Hanifah N L,Anton A,Kensaku T,et al.Umami Taste Enhancement of MSG/Na Cl Mixtures by Subthreshold L-α-Aromatic Amino Acids[J].Joumal of Food Science,2006,70(7):s401-s405
[22]俞海峰,何芳,周浙良.水产品的风味研究进展[J].现代渔业信息,2009(3):14-16
[23]陈敏.氨基酸的风味与功能[M].北京:中国林业出版社,2008:134-136
[24]SHALLENBERGER R S.Taste chemistry[M].London:Blackie Academic and Professional,1993:226-233
[25]张玉玉.中国传统面酱挥发性成分分析[D].北京:北京工商大学,2010
[26]张晶晶,顾赛麒,丁玉庭,等.电子舌在中华绒螯蟹产地鉴别及等级评定的应用[J].食品科学,2015,36(4):143-144
[27]王璐,黄明泉,孙宝国,等.电子舌技术在甜面酱口感评价中的应用[J].食品科学,2012,33(20):349-350