响应面法优化郫县豆瓣游离氨基酸的提取工艺及呈味特性分析

林洪斌; 方佳兴; 毕小朋; 于筱雨; 何强; 刘平; 丁文武; 车振明

doi:10.13386/j.issn1002-0306.2019.17.010

响应面法优化郫县豆瓣游离氨基酸的提取工艺及呈味特性分析

1. 西华大学食品与生物工程学院, 四川成都 610039;
2. 四川大学轻纺与食品学院, 四川成都 610065

基金项目:

四川省科技厅应用基础项目(2018JY0189)

四川省科技计划资助(2019JDRC0120)。

成都市产业集群协同创新项目(2016XT000031NC)

详细信息

作者简介:
林洪斌(1985-),男,博士,实验师,研究方向:农产品加工与贮藏、食品发酵,E-mail:hongbin-ok@163.com。

通讯作者:
何强(1971-),男,博士,教授,研究方向:农产品加工与贮藏,E-mail:heq361@163.com。

中图分类号: TS201.1
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出版历程
- 收稿日期: 2019-01-29
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-08-31

Optimization of the Extraction Technique of Free Amino Acids from Pixian Board-bean Paste by Response Surface Methodology and Analysis of Their Taste Characteristics

1. College of Food and Bio-engineering, Xihua University, Chengdu 610039, China;
2. College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China

摘要

摘要: 本文优化了郫县豆瓣中游离氨基酸提取工艺并对其呈味特性进行研究。以游离氨基酸提取量作为指标,在单因素实验的基础上,采用响应面试验优化游离氨基酸提取工艺,并通过氨基酸自动分析仪测定6种郫县豆瓣中氨基酸含量。采用味道强度值(Taste activity value,TAV)确定主要呈味物质及贡献,并利用滋味感官评价对郫县豆瓣进行呈味评定。结果表明,最佳提取工艺参数:液料比27:1(mL/g),超声温度35℃,超声时间30 min,氨基酸提取量18.51 mg/g。6种郫县豆瓣样品中呈鲜酸味氨基酸(谷氨酸(Glu)、天冬氨酸(Asp)、天冬酰胺(Asn))含量最高,总量平均达6.380 mg/g;其次为甜鲜味氨基酸(苏氨酸(Thr)、丝氨酸(Ser)、甘氨酸(Gly)、丙氨酸(Ala)、脯氨酸(Pro)),总量平均达5.540 mg/g,呈苦味和苦甜味氨基酸含量最低,6种样品呈鲜味氨基酸总量平均达11.920 mg/g。丙氨酸、谷氨酸、天冬氨酸、赖氨酸、组氨酸、精氨酸和缬氨酸TAV大于1,是郫县豆瓣呈味主要贡献者。滋味感官评价结果显示6种郫县豆瓣鲜、咸口感最为突出。通过响应面优化郫县豆瓣游离氨基酸的最佳提取条件,该工艺方便可行;6种郫县豆瓣中游离氨基酸组成和含量存在一定差异,其中谷氨酸鲜味贡献作用最大。
- 郫县豆瓣 /
- 响应面 /
- 呈味 /
- 游离氨基酸
Abstract: The extraction technology of free amino acids from Pixian board-bean paste was optimized and its taste characteristics were studied in this paper. On the basis of single factor test and taking free amino acids extraction amount as an indicator,the amino acid extraction process was optimized using response surface test,and free amino acids of six kinds of Pixian board-bean paste were analyzed by amino acid automatic analyzer. The taste active compounds and their contribution were evaluated by taste activity value(TAV),and taste characteristics of Pixian board-bean paste were determinded by taste sensory evaluation. As a result,optimum extraction process parameters of free amino acids in Pixian broad-bean paste were obtained:Liquid material ratio 27:1 (mL/g),ultrasonic temperature 35℃,and ultrasonic time 30 min,the extraction rate amount of free amino acids was 18.51 mg/g.Umami with sour taste free amino acids(glutamic acid(Glu),aspartic acid(Asp)and asparagine(Asn))were the most abundant,the average content was 6.380 mg/g in six kinds of Pixian board-bean paste,followed by umami and sweet taste of free amino acids(threonine(Thr),serine(Ser),glycine(Gly),alanine(Ala)and proline(Pro)),the average content was found to be 5.540 mg/g,in addition,the amount of bitter taste and bitter with sweet taste amino acids were least,the results showed that average content of umami taste free amino acids was 11.920 mg/g.The value of glycine,glutamic acid,aspartic acid,lysine,hlstidine,argnine and valine showed TAV>1,they were the major contributors to the taste of Pixian board-bean paste.The taste sensory evaluation revealed that the six kinds of Pixian board-bean paste were characterized by strong umami and saline taste. The free amino acids extraction process from Pixian board-bean paste by response surface methodology was obtained,which was convenient and feasible.The above research showed that there were some differences in the free amino acids components and content of six kinds of Pixian board-bean paste,and glutamate made the greatest contribution to umami taste.
- Pixian board-bean paste /
- response surface /
- taste /
- free amino acid

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