市售鸡精产品中7种呈味单体的分析测定及其品质评价

Analysis and Determination of Seven Flavor Monomers in Commercial Chicken Essence Products and Their Quality Evaluation by Principal Component Analysis

为评价市售鸡精产品鲜味的综合品质,以25种市售鸡精产品为研究对象,通过分别对其进行肌苷酸盐(IMP)、鸟苷酸盐(GMP)、天冬氨酸(Asp)、谷氨酸(Glu)、甘氨酸(Gly)、丙氨酸(Ala)、Na^(+)7种呈味单体的分析测定,经过主成分分析与聚类分析对其进行综合品质评定。结果显示,25种鸡精中,平均含量Glu>Na^(+)>IMP>GMP>Asp>Ala>Gly,平均含量最高的为Glu的52.45 mg/100 g,其味觉活性值(TAV)平均值为174.83。通过主成分分析提取出3个主成分,累计方差贡献率达82.04%,足以反映不同鸡精中鲜味单体的大部分信息,层次聚类分析结果将25种鸡精分为三大类。采用主成分分析与层次聚类分析可较好地将7种呈味单体降维简化,是一种较好的鸡精品质评价方法。

In order to evaluate the comprehensive quality of umami of commercial chicken essence products,a total of 25kinds of commercial chicken essence products were taken as the research objects.By testing them for 7 kinds of inosinate(IMP),guanylate(GMP),aspartic acid(Asp),glutamic acid(Glu),glycine(Gly),alanine(Ala)and Na^(+).Flavor monomers were analyzed and measured,and their comprehensive quality was evaluated by principal component analysis and cluster analysis.The results showed that the average content in the 25 kinds of chicken essence was Glu>Na^(+)>IMP>GMP>Asp>Ala>Gly,the highest average content was 52.45 mg/100 g of Glu,and the average taste activity value(TAV)was 174.83.Three principal components were extracted by principal component analysis,and the cumulative variance contribution rate was 82.04%,which was enough to reflect most of the information of umami monomers in different chicken essences.The hierarchical clustering analysis results divided 25 kinds of chicken essences into three categories.Using principal component analysis and hierarchical clustering analysis could better simplify the dimensionality reduction of the seven flavor monomers,which was a better quality evaluation method of chicken essence.