Page 128 - 201807

第 35 卷第 7 期 精 细 化 工 Vol.35, No.7
201 8 年 7 月 FINE CHEMICALS July 2018

香料与香精
加盐方式对鸡汤中呈味物质的影响分析

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

摘要：为了考察加盐方式对鸡汤呈味物质的影响，采用高效液相色谱法对煮制前加盐、煮制后加盐和不加盐 3
种煮制鸡汤中的核苷酸、有机酸、游离氨基酸含量进行了检测与分析，以鸡汤中呈味物质的滋味活性值（TAV）
和味精当量（EUC）为评价指标，结果发现，煮制前加盐鸡汤中 5-胞苷酸、5-鸟苷酸、乳酸、琥珀酸、组氨酸、
谷氨酸含量和游离氨基酸总量均大于其他两种加盐方式煮制的鸡汤。3 种煮制样品中乳酸和琥珀酸的 TAV 均大
于 1，对鸡汤的滋味有直接贡献，而天冬氨酸在 3 种煮制方式中的含量没有显著变化。感官评价结果显示，煮
制前加盐鸡汤的整体风味最好。
关键词：鸡汤；高效液相色谱；核苷酸；有机酸；氨基酸；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) 07-1196-06

Impact Analysis of Salt Addition Method on Taste-active

Compounds in Chicken Soup

*
YANG Xiao, KONG Yan, DING Qi, ZHANG Yu-yu , SUN Bao-guo, CHEN Hai-tao, SUN Ying
（Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced
Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing
100048, China）

Abstract: In order to study the effect of salt addition (salt addition before cooking, salt addition after
cooking and without salt) on the taste-active compounds in chicken soup, the nucleotides, organic acids, and
free amino acids were analyzed by high performance liquid chromatography (HPLC) and sensory
evaluation, with taste active value of taste substances (TAV) and equivalent umami concentration (EUC)
value as evaluation index. The results showed that the concentration of 5-cytidine monophosphate
(5-CMP), 5-guanosine monophosphate (5-GMP), lactic acid, succinic acid, histidine, glutamic acid and
the total free amino acid in chicken soup salting before cooking were all higher than that of the samples
cooked by the other two salt addition methods. All of taste-active values of lactic acid and succinic acid of
three kinds of chicken soup were over 1, which influenced the taste of the chicken soup directly. While the
concentration of aspartic acid in three samples did not have a significantly change. As shown in the result of
sensory evaluation, the score of the chicken soup salting before cooking was the highest.
Key words: chicken soup; HPLC; nucleotide; organic acid; amino acid;perfumes and essences
Foundation items: National Key R & D Program of China (2016YFD0400705); National Natural Science
Foundation of China (31401604)

[1]
鸡汤一直是我国居民餐桌上不可缺少的佳肴之 率高，很容易被人体吸收，具有较高的营养价值 。
一。鸡肉肉质细嫩，富含人体中不可缺少的维生素、 鸡肉中的呈味物质经炖煮后浸出到鸡汤中，使鸡汤
必需氨基酸、胶原蛋白、不饱和脂肪酸等，且消化 中富含游离氨基酸、核苷酸、有机酸、无机盐、多

收稿日期：2017-06-30; 定用日期：2017-11-13; DOI: 10.13550/j.jxhg.20170526
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：杨 肖（1992—），男，硕士生。联系人：张玉玉（1982—），女，博士，副教授，E-mail：zhangyy2@163.com。