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第 35 卷第 10 期 精 细 化 工 Vol.35, No.10
2018 年 10 月 FINE CHEMICALS Oct. 2018

香料与香精
不同煮制时间对鸡汤中呈味物质的影响

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王琳涵，乔凯娜，丁 奇，张玉玉 ，孙宝国，陈海涛，孙 颖
（北京食品营养与人类健康高精尖创新中心，食品质量与安全北京实验室，北京市食品风味化学重点实验
室，北京工商大学，北京 100048）

摘要：以鸡胸肉为研究对象，在不同煮制时间下制备鸡汤样品，考察不同煮制时间对鸡汤中呈味物质的影响。
采用高效液相色谱仪和氨基酸自动分析仪分析样品中有机酸、呈味核苷酸、游离氨基酸、呈味肽等的含量。感
官评价结果表明，煮制 4 h 的鸡汤鲜味评分最高；随着煮制时间的延长，鸡汤的 pH 先降低后增加，煮制 3 h 时
pH 达到最低值（6.39）；5-胞苷酸（5-CMP）、5-鸟苷酸（5-GMP）、乳酸和 17 种氨基酸的含量随煮制时间延
长逐渐增加，在煮制 5 h 时达到最大值；5-肌苷酸（5-IMP）、和 5-腺苷酸（5-AMP）的质量浓度分别在煮制
2 和 3 h 达到最大值（14.22 和 48.72 mg/L）；琥珀酸的含量变化不大，谷氨酸的质量浓度在煮制 5 h 时达到最
大值（291.39 mg/L），这些呈味物质对鸡汤鲜味具有重要的贡献。鸡汤的味精当量值（EUC）在 5 h 达到最高值
（0.28 g MSG/100 g）。多肽含量在 4 h 时达到最大值（12.06 g/L）。
关键词：鸡汤；游离氨基酸；有机酸；呈味核苷酸；呈味肽；香料与香精
中图分类号：TS207.3 文献标识码：A 文章编号：1003-5214 (2018) 10-1683-08

Effect of Different Cooking Time on Taste Compounds in Chicken Soup

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WANG Lin-han, QIAO Kai-na, DING Qi, ZHANG Yu-yu , SUN Bao-guo,
CHEN Hai-tao, SUN Ying
（Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety,
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China）

Abstract: In this study, chicken breast was taken as the object to produce chicken soup samples.The effect
of different cooking time on the taste compounds in chicken soup was investigated. The contents of free
amino acids, organic acid, 5-nucleotides and taste peptides in samples were analyzed by high- performance
liquid chromatography (HPLC) and amino acid automatic analyzer. The results showed that the highest
flavor evaluation obtained from cooking 4 h chicken soup. The pH of chicken soup decreased initially and
increased afterwards with the heating time, reaching a minimum of 6.39 at 3 h. The contents of 5-cytidine
(5-CMP), 5-guanosine (5-GMP), lactic acid and 17 kinds amino acids increased gradually within
cooking time, and reached a maximum at 5 h. At the same time, the highest contents of IMP (14.22 mg/L)
and AMP (48.72 mg/L) were obtained at 2 h and 3 h, respectively. The content of succinic acid hardly
changed, and the highest content of glutamic acid was 291.39 mg/L at 5 h. These flavour compounds
contributed significantly to the umami of chicken soup. The equivalent umami concentration (EUC) value
of chicken soup increased with the cooking time and reached the highest value of 0.28 g MSG/100 g at 5 h.
Furthermore, the content of umami peptide reached a maximum value of 12.06 g/L at 4 h.
Key words: chicken soup; free amino acids; organic acid; taste nucleotide; umami peptide; perfumes and
essences
Foundation items: National Key R & D Program of China (2016YFD0400705), National Natural Science
Foundation of China (31401604)

收稿日期：2017-08-30; 定用日期：2018-01-12; DOI: 10.13550/j.jxhg.20170704
基金项目：国家重点研发计划资助项目（2016YFD0400705）；国家自然科学基金（31401604）
作者简介：王琳涵（1994—），女，硕士生。联系人：张玉玉（1982—），女，博士，副教授，E-mail：zhangyy2@163.com。