郫县豆瓣关键滋味组分的鉴定

魏依兰; 李娜; 刘佳莉; 曾伟; 姜典典; 刘平; 徐敏

doi:10.13386/j.issn1002-0306.2023020235

郫县豆瓣关键滋味组分的鉴定

Identification of Key Taste Components of Pixian Borad Bean Paste

摘要

摘要: 为探究传统发酵调味品郫县豆瓣中的关键滋味成分，本研究分别采用氨基酸自动分析仪、高效液相色谱仪、电感耦合等离子发射光谱仪定性、定量分析了郫县豆瓣中的游离氨基酸、有机酸和无机离子，并通过滋味活性值（taste active value，TAV）、滋味重组实验、减除实验和添加实验结合确定了郫县豆瓣的关键滋味组分。结果表明，郫县豆瓣中共检测出29种滋味组分，通过感官实验确定丙氨酸、天冬氨酸、谷氨酸、赖氨酸、精氨酸、酒石酸、乳酸、琥珀酸、K⁺、Mg²⁺、Na⁺、PO₄^3-和Cl^-共13种呈味组分为郫县豆瓣的关键滋味物质。13种关键滋味组分的滋味重组液与29种完全滋味重组液有较好的一致性，但与郫县豆瓣的天然提取液相比，酸味存在一定差异。本研究加深了对郫县豆瓣的滋味成分和滋味本质的认知，为郫县豆瓣的发酵过程中滋味变化规律、质量监控与评价提供参考。

Abstract: To explore the key taste components of Pixian Borad Bean Paste (PBBP), free amino acids, organic acids and inorganic ions were quantitatively analyzed by amino acid analyzer, high performance liquid chromatography, and inductively coupled plasma optical emission spectrometer, respectively. The key taste compounds were identified by taste activity value (TAV), taste reconstitution, omission and addition tests. The results showed 29 kinds of taste components were determined in PBBP. Furthermore, alanine, aspartic acid, glutamic acid, lysine, arginine, tartaric acid, lactic acid, succinic acid, K⁺, Mg²⁺, Na⁺, PO₄^3- and Cl^- were confirmed as the key taste compounds in PBBP by sensory evaluation. Moreover, the taste reconstitutions of 13 key taste components were consistent with that of 29 complete taste components, while its sour taste was different with natural extract of PBBP. This research promotes the knowledge of the taste components and taste essence of PBBP, and provides reference for the taste change pattern, quality monitoring and evaluation during the fermentation of PBBP.