3种酶解液中游离氨基酸的分析

Analysis of Free Amino Acids in Three Kinds of Enzymatic Hydrolysates

为分析猪肉、牛肉与鸡肉酶解液中游离氨基酸的组成、含量及呈味特性,采用氨基酸自动分析仪分析检测猪肉、牛肉与鸡肉酶解液中的游离氨基酸,通过计算味道强度值（TAV）确定各游离氨基酸对猪肉、牛肉与鸡肉酶解液滋味的贡献率。结果表明,鸡肉酶解液中鲜味和甜味氨基酸的质量分数以及TAV均大于猪肉和牛肉酶解液,3种酶解液中TAV最大的均为组氨酸,其次为苯丙氨酸,两者均为苦味氨基酸,由此可见,猪、牛和鸡肉酶解液整体滋味以苦味为主。

To comparatively analyze the composition,contents and taste characteristics of free amino acids in pork,beef and chicken enzymatic hydrolysates,automatic amino acid analyzer was used to detect the free amino acids. Moreover,the taste active value（TAV） was calculated to determine the contribution rate of free amino acids to the taste of pork,beef and chicken enzymatic hydrolysates. The results indicated that the mass fraction of sweet and umami amino acids in chicken enzymatic hydrolysate and TAV were all higher than that of pork and beef enzymatic hydrolysates,and the largest contribution values of TAV in three kinds of enzymatic hydrolysates were all provided by histidine,followed by phenylalanine. Both histidine and phenylalanine were bitter amino acids,so the overall taste of pork,beef and chicken enzymatic hydrolysates was bitter.