宫保鸡丁菜肴的呈味特性研究

Study on taste characteristics of Kung pao chicken

该研究采用高效液相色谱、电感耦合等离子发射光谱法等技术对宫保鸡丁中有机酸、呈味核苷酸及游离氨基酸等进行定性定量分析,并结合滋味活性值(taste active value,TAV)探究宫保鸡丁的特征滋味物质。结果显示,5种宫保鸡丁(A1~A5)中均检出6种有机酸、3种呈味核苷酸、6种无机离子、17种游离氨基酸及辣椒素,且均未检出二氢辣椒素。其中,A4样含有较高的有机酸和无机离子,其呈味核苷酸及游离氨基酸含量均高于其他4种样品,含量分别为1392.65 mg/kg和10567.80 mg/kg,滋味更浓厚。另外,富马酸、苹果酸、琥珀酸、乙酸、5′-肌苷酸、辣椒素、钠离子、钾离子、氯离子、磷酸根离子、谷氨酸及组氨酸12种呈味组分的TAV均大于1,表明其为宫保鸡丁的特征滋味物质,对产品整体滋味呈现至关重要。

To explore the taste characteristics of Kung pao chicken,high-performance liquid chromatography(HPLC)and inductively coupled plasma atomic emission spectrometry(ICP-OES)were used to qualitatively and quantitatively analyze the organic acids,flavor nucleotides,and free amino acids of Kung pao chicken,and the characteristic taste substances of Kung pao chicken were determined by taste activity value(TAV).Results showed that 6 organic acids,3 flavor nucleotides,6 inorganic ions,17 free amino acids and capsaicin were detected in all five Kung pao chickens(A1-A5),and dihydro capsaicin was not detected.Among them,the A4 sample contained higher organic acids and inorganic ions,and its flavor nucleotides and free amino acids were higher than the other four samples,which were 1392.65 mg/kg and 10567.80 mg/kg,respectively.Otherwise,the TAV values of 12 flavoring components,including fumaric acid,malic acid,succinic acid,acetic acid,5′-inosine acid,capsaicin,sodium ion,potassium ion,chloride ion,phosphate ion,glutamic acid,and histidine,were all above than 1,indicating that they were characteristic taste substances of Kung pao chicken and were crucial to the overall taste of the product.