食品与发酵工业2026，Vol.52Issue(6)：337-345,9.DOI:10.13995/j.cnki.11-1802/ts.043799
利用核磁共振氢谱分析鸡骨架中的滋味物质
Using proton nuclear magnetic resonance spectroscopy to detect the taste active substances in chicken skeleton
摘要
Abstract
In order to explore the taste active substances in chicken skeleton,proton nuclear magnetic resonance spectroscopy(1H NMR)was used to qualitatively and quantitatively analyze the key taste components such as free amino acids,nucleotides,organic acids,soluble sugars,alkaloids and peptides in chicken skeleton after heating.By calculating the taste activity value(TAV),the taste contribution of each component was determined,and its umami intensity was evaluated in combination with the equivalent umami concen-tration(EUC)model.The results showed that a total of 46 taste compounds were identified by 1H NMR technology.Among them,the TAV values of 11 components such as glutamic acid,methionine,alanine,histidine,γ-aminobutyric acid,IMP,lactic acid,citric acid,malic acid,inositol and glutathione were all greater than 1,indicating that these substances are the key active components that constitute the characteristic flavor of chicken skeleton.The umami equivalent conversion was further carried out based on sodium glutamate(MSG).The results showed that the EUC of the chicken skeleton sample was as high as 6.65 g MSG/100 g,with strong umami characteristics.关键词
鸡骨架/核磁共振/非挥发性滋味成分/鲜味Key words
chicken skeleton/nuclear magnetic resonance/non-volatile taste components/umami引用本文复制引用
胡小双,李雪兵,马玉春,梁馨文,焦润宇,陈德慰..利用核磁共振氢谱分析鸡骨架中的滋味物质[J].食品与发酵工业,2026,52(6):337-345,9.基金项目
国家自然科学基金地区科学基金项目(31960513) （31960513）
国家现代农业产业技术体系广西家禽产业创新团队(nycytxgxcxtd-2024-19) （nycytxgxcxtd-2024-19）
