现代食品科技2013，Vol.29Issue(8)：1872-1877,6.
鸡骨素及其酶解液Maillard反应产物滋味成分研究
Taste Compounds in Maillard Reaction Products of Chicken Bone Extract and its Enzymatic Hydrolysate
摘要
Abstract
In this paper,the taste characteristics of Maillard reaction products prepared by chicken bone extract (MRPs1) or its enzymatic hydrolysate (MRPs2) was investigated.The sensory evaluation was used to analyze the taste of the product as a qualitative analysis.The non-volatile taste active compounds,including free amino acids,oligopeptide,total nucleotide,flavor nucleotide in the Maillard reaction products were analyzed by quantitative analysis,combining monosodium glutamate equivalent (EUC) to assess the umami of MRPs.The results showed that total free amino acid content of MRPs1 was 1.4 mg/g and MRPs2 was 8.1 mg/g.The content of AMP,GMP and IMP were 67.83,176.52 and 415.60 μg/mL,respectively.In MRPs2,the total content of the three amino acids increased by 32.83％.Showing different contribution to taste of the product.In addition,the EUC of MRPs2 were significantly higher than that of MRPs1,which was confirmed by the Electronic Tongue detection..关键词
鸡骨素/酶解液/美拉德反应/5'-核苷酸/高效液相色谱/电子舌Key words
Chicken bone extract/ enzymatic hydrolysate/ Maillard Reaction/ 5'-nucleotide/ HPLC/ E-tongue引用本文复制引用
孙红梅,张春晖,李侠,李银,董宪兵,王春青,谢小雷..鸡骨素及其酶解液Maillard反应产物滋味成分研究[J].现代食品科技,2013,29(8):1872-1877,6.基金项目
国家科技合作与交流专项(010S2012ZR0302) （010S2012ZR0302）
农业部948重点项目(2011G8) （2011G8）
中央级公益性科研院所基本科研业务费专项(2012ZL034) （2012ZL034）
