鸡骨液酶解工艺优化及其酶解前后风味物质分析

Optimization of Enzymatic Hydrolysis Process of Chicken Bone Homogenate and Its Flavor Components Analysis before and after Enzymatic Hydrolysis

目的:为探究鸡骨液酶解前后风味差异。方法:以鸡骨为原材料,在单因素实验的基础上,采用响应面试验设计优化鸡骨液酶解工艺,然后采用氨基酸自动分析仪与顶空固相微萃取-气相色谱-质谱(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)结合味觉活性值(taste activity value,TAV)和香气活性值(odor activity value,OAV)筛选出酶解前后关键的呈味游离氨基酸和挥发性香气化合物。结果:得到最优工艺为:时间5.1 h、酶添加量0.61%、料液比1:3 g/mL,水解度为33.68%±1.53%,经验证得水解度为33.24%±0.61%。共有13个游离氨基酸的TAV大于1,其中有8个游离氨基酸TAV大于10,对鸡骨液滋味贡献大。共鉴定出挥发性化合物92种,酶解前63种、酶解后66种,其中OAV≥1酶解前13种、酶解后16种,包括醇类4种、酯类2种、呋喃类2种、醛类9种,酶解前鸡骨液有强烈的脂肪味,酶解后脂肪味减弱同时烘烤、绿豆、瓜香和肉香增加,使整体风味更丰富。结论:本研究为酶解前后的鸡骨液风味物质的研究提供了依据。

Objective:To investigate the flavor difference of chicken bone homogenate before and after enzymatic hydrolysis.Methods:On the basis of single factor experiments,response surface experimental design was used to optimize the enzymatic hydrolysis process of chicken bone homogenate.Then,the amino acid automatic analyzer and headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with taste activity value(TAV)and odor activity value(OAV)were used to carry out the key free amino acids and volatile aroma compounds for the flavor.Results:The optimal process was as follows:Time 5.1 h,enzyme addition 0.61%,solid-liquid ratio 1:3 g/mL,hydrolysis degree 33.68%±1.53%.The degree of hydrolysis was verified(33.24%±0.61%).A total of 13 free amino acids had TAV greater than 1,among which 8 free amino acids had TAV greater than 10,which made great contribution to the taste of chicken bone homogenate.A total of 92 volatile compounds were identified,63 before and 66 after enzymatic hydrolysis.The 13 and 16 compounds of OAV≥1 was found before and after enzymatic hydrolysis,including 4 alcohols,2esters,2 furans and 9 aldehydes.Before the enzymatic hydrolysis,the chicken bone homogenate had a strong fat flavor,but after the enzymatic hydrolysis,the fat flavor was weakened,and the roasted,bean and melon and meat flavor were increased at the same time,which increased the overall flavor.Conclusion:This paper would provide experimental basis for the study of flavor components of chicken bone homogenate before and after enzymatic hydrolysis.