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.
出处
《食品研究与开发》
CAS
北大核心
2015年第18期1-6,共6页
Food Research and Development
基金
国家自然科学基金资助项目(31401604)
“十二五”国家科技支撑计划项目(2014BAD04B06)
关键词
猪骨汤
游离氨基酸
味道强度值
电子舌
主成分分析
pig bone soup
free amino acid
taste active value
electronic tongue
principal component analysis
