Isolation And Identification Of Chicken Flavor Peptide And Preparation Of Chicken Essence

Chicken is one of the favourite meat in public.In this paper,the chicken as experimental material,by using the technology of enzymatic hydrolysis,ultrafiltration,gel chromatography separation and fluid analysis of isolated and purified taste the best peptide combined with the effect of synthetic flavor,and it could be used in the preparation process of chicken flavor.The main results are as follows:The use of enzymatic hydrolysis of chicken after enzymolysis technology,using two kinds of ultrafiltration methods of chicken protein hydrolysates were separated with different molecular weight peptide samples collected,less than 1000Da,further by gel chromatography technology GPC-??GPC-? five separate components,the sensory evaluation showed that GPC-? flavor the best effect.Combined with the separation and identification of GPC-? by liquid chromatography and mass spectrometry,we identified 536 molecular weight polypeptides,which are concentrated in the 1000?1500 Da chain length in the range between 6-47 amino acids.Choose one of three and a high content of polypeptide flavor and acidic amino acids are using solid-phase synthesis,were eight peptide(WVNEEDHL),nine peptide(NSLEGEFKG)and ten peptide(KDLFDPVIQD),as a base solution of sensory evaluation using chicken powder solution,compared with L-glutathione,found that ten synthetic peptides has a significant enhancement of the original chicken meat flavor and mellow solution,at the same time,harmony scores are high,which proved that the purified peptide can enhance the flavor of chicken from chicken in solution.The response surface method of stewed meat chicken flavor by Maillard reaction formula is Cysteine 1.01%?Thiamine 0.97%?Reducing sugar 3.89%?glutamate 1.23%?Leucine 0.54%?Glycine 0.47%?Chicken fat 3.49%.The optimal conditions of using orthogonal test method of meat stewed chicken flavor of Maillard reaction is the initial reaction pH6.5,reaction time is 100min,the reaction temperature is 100?.According to the response surface method and orthogonal test method to determine the preparation process of cooked stew out of chicken meat flavor essence by HS-SPME-GC-MS analysis,85 kinds of volatile compounds were detected,including the characteristics of chicken flavor trans-2-octene-1-alcohol,hexanal,octanal,nonanal and decanal,trans-2-decene aldehyde,trans-2,4-nonadienal,trans-2,4-decadienal,2-eleven,2--3-methyl aldehyde ketone,2-methyl ketone,methyl thio tetrahydrofuran-3-1--2-acetone,methyl heptenone,methyl nonyl ketone ketone and other volatile compounds.