利用核磁共振氢谱分析鸡骨架中的滋味物质OA

In order to explore the taste active substances in chicken skeleton,proton nuclear magnetic resonance spectroscopy(1H NMR)was used to qualitatively and quantitatively analyze the key taste components such as free amino acids,nucleotides,organic acids,soluble sugars,alkaloids and peptides in chicken skeleton after heating.By calculating the taste activity value(TAV),the taste contribution of each component was determined,and its umami intensity was evaluated in combination with the equivalent umami concen-tration(EUC)model.The results showed that a total of 46 taste compounds were identified by 1H NMR technology.Among them,the TAV values of 11 components such as glutamic acid,methionine,alanine,histidine,γ-aminobutyric acid,IMP,lactic acid,citric acid,malic acid,inositol and glutathione were all greater than 1,indicating that these substances are the key active components that constitute the characteristic flavor of chicken skeleton.The umami equivalent conversion was further carried out based on sodium glutamate(MSG).The results showed that the EUC of the chicken skeleton sample was as high as 6.65 g MSG/100 g,with strong umami characteristics.