基于鲜味氨基酸的扒鸡老汤品质标准化与稳定性研究

Study on standardization and stability of braised chicken brine based on umami amino acids

将N,N'-二苯基硫脲膜修饰传感器应用于扒鸡煮制老汤鲜味氨基酸检测,对基于鲜味氨基酸的老汤的标准化与稳定性进行研究。随机选取10锅工业化加工的扒鸡老汤,使用膜修饰传感器检测鲜味氨基酸,将检测结果与液相色谱检测结果进行比较。间隔10 d取样1次分别进行膜修饰传感器和液相色谱检测。结果表明,不同煮锅间和同一煮锅不同取样批次的鲜味氨基酸差异均不显著(P> 0.05),且电化学传感器检测结果与液相色谱检测结果接近,说明老汤经过多年煮制后已达到标准化与稳定性的要求,应用膜修饰传感器检测扒鸡老汤中鲜味氨基酸含量的方法准确、可靠,相较于常规方法更为快速。

In this paper,the N,N′-diphenyl thiourea film modified sensors were used for the detection of umami amino acids in braised chicken brine so as to study the standardization and stability of the brine based on umami amino acids.Ten pots of industrially-processed braised chicken brine were randomly selected for the detection of umami amino acids with film modified sensors,and the results were compared with liquid chromatography.And then the test was continued every ten days using both detection methods.The results showed that there was no significant(P>0.05)different between different boilers,and no significant(P>0.05)difference was found between different sampling batches.Therefore,the brine complied with the requirement of standardization and stability even for years of cooking,and the method of using the film modified sensors to detect the umami amino acid content in braised chicken brine is accurate,reliable and faster than the conventional methods.