Abstract: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.
