本文首先摸索了游离氨基酸的HPLC法测定条件，建立了同时测定16种游离氨基酸的方法，然后对酵母抽提物中的游离氨基酸进行了分析研究。通过高效液相色谱法测定了热反应前后酵母抽提物、HVP粉、猪肉酶解物中的游离酸，得出结论：酵母抽提物中游离氨基酸的种类和含量最多；热反应后的酵母抽提物中氨基酸含量减少，且随着加入还原糖（木糖）含量的增多，游离氨基酸含量也随着减少。因此，酵母抽提物可作为Maillard反应制备肉味香精的良好氨基酸原料。

The HPLC conditions for free amino acids detection was explored and a method for simultaneous determination of 16 kinds of free amino acids was established firstly. With this method, the free amino acids in yeast extract before and after heat treatment, HVP power and enzymatically-hydolysed pork were analyzed. It was found that yeast extract without heat treatment.had the most types and the highest contents of free amino acids. With the decreasing of reducing sugar(xylose) in heat treatment, the contents of free amino acids decreased. Yeast extract showed to be a good source of amino acids in the production of meat flavors with Maillard reaction.

粤港关键领域重点突破项目(2009A020700005)；广州市重大民生攻关项目（2011YZ-00016）