Determination And Analysis Of Umami Components From Chicken Soup And Chicken Enzymatic Hydrolysate

Chicken meat,an important part of the human daily diet,has delicioustaste and very high nutritive value.In this paper,the research object was the chicken breast.An HPLC methods was developed for the detection of flavor nucleotides and organic acids.Flavor compounds in optimized chicken soup and chicken enzymatic hydrolysate were compared and analyzed.The main contents and conclusions of the paper are as follows:The method of detecting flavor nucleotides: Column(Venusil XBP C18),Column temperature(25℃),Detector(UV detector),Detection wavelength(254 nm),Mobile phase(Methanol: 0.05 mol/L,pH= 4.5,Potassium dihydrogen phosphate= 5:95,v/v),Flow rate(1 ml/min),Injection volume(10 μL).The method of detecting organic acids: Column(Venusil XBP C18),Column temperature(25℃),Detector(UV detector),Detection wavelength(205 nm);Mobile phase(Methanol: 0.01 mol/L,pH=2.8 Potassium dihydrogen phosphate =5: 95,v/v),Flow rate(1 ml/min),Injection volume(10 μL).Then,the optimal way of cooking chicken soup was determined(adding salt before cooking;concentration of salt: 1.50%;cooking time: 4 h).The analysis of chicken hydrolysate and chicken soup in organic acids,flavor nucleotides,free amino acids.The results showed that IMP,succinic acid,lactic acid and EUC were higher than chicken soup,and histidine content is lower than the chicken soup.Ultrafiltration,Gelchromatography,HPLC were performed to purify the peptides of chicken hydrolysate and chicken soup.In order to study the umami peptides in chicken soup and chicken hydrolyzate.The results showed that the umami strongest molecular weight range was 0-1 KDa.After gradual purification,the addition of NaCl in each component was significantly enhance the umami level.Finally,the umami peptide components were analyzed by LC-Q-TOF-MS,eleven peptides were obtained.