本文研究了以鸡骨素及其酶解液为主要反应底物制备的Maillard反应产物的滋味成分特征。采用感官评定法对Maillard反应产物的滋味进行了定性评价，并借助氨基酸自动分析仪、高效液相色谱等设备对其中的游离氨基酸、低聚肽、核苷酸总量、呈味核苷酸等呈味成分进行定量分析，结合味精当量（EUC）评定Maillard反应产物的鲜味特征。实验表明，鸡骨素美拉德反应产物（MRPs1）中游离氨基酸的含量为1.4 mg/g，鸡骨素酶解液美拉德反应产物（MRPs2）中为8.1 mg/g；MRPs1中AMP、GMP、IMP的含量分别含67.83、176.52、415.60 μg/mL，而MRPs2中三种呈味核苷酸总含量比MRPs1增加了32.83%，它们对反应产物的呈味有着不同程度的贡献。此外，MRPs2的味精当量值也显著的高于MRPs1，MRPs2在感官评价上具有较好的鲜味特征，电子舌分析的结果也证实了这一结论。

In this paper, the taste characteristics of Maillard reaction products prepared by chicken bone extract (MRPs1) or its enzymatic hydrolysate (MRPs2) was investigated. The sensory evaluation was used to analyze the taste of the product as a qualitative analysis. The non-volatile taste active compounds, including free amino acids, oligopeptide, total nucleotide, flavor nucleotide in the Maillard reaction products were analyzed by quantitative analysis, combining monosodium glutamate equivalent (EUC) to assess the umami of MRPs. The results showed that total free amino acid content of MRPs1 was 1.4 mg/g and MRPs2 was 8.1 mg/g. The content of AMP, GMP and IMP were 67.83, 176.52 and 415.60 μg/mL, respectively. In MRPs2, the total content of the three amino acids increased by 32.83%. Showing different contribution to taste of the product . In addition, the EUC of MRPs2 were significantly higher than that of MRPs1, which was confirmed by the Electronic Tongue detection..

国家科技合作与交流专项（010S2012ZR0302）；农业部948重点项目（2011G8）；中央级公益性科研院所基本科研业务费专项（2012ZL034）