段瑞培,齐立伟,李俊松,张艺,张春晖,郭玉杰

• 1:中国农业科学院农产品加工研究所
• 2:云南海王水产有限公司

摘要(Abstract)：

为探究洋葱对鸡骨清汤鲜味和抗氧化活性的影响，通过添加不同质量分数的洋葱(0%、2.5%、5%、10%)在122.3℃热压条件下炖煮150 min制备鸡骨清汤，分析洋葱对鸡骨清汤感官品质、理化特性及1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2'-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二胺盐阳离子(ABTS~+)自由基清除能力的作用。结果表明，5%洋葱组的感官品质最佳，总体可接受度和滋味的评分最高，且电子舌的鲜味响应值提升；与对照组相比，含5%洋葱的鸡骨清汤的pH值从6.92降低至6.52,总糖含量从1.33 mg/mL显著升高至2.42 mg/mL(P<0.05),苦味氨基酸质量浓度从99.91 mg/100 g降低至71.19 mg/100 g,呈味核苷酸总量从123.74 mg/L显著升高至133.88 mg/L(P<0.05),多酚和黄酮的含量分别提高了1.2,1.6倍，对DPPH自由基、ABTS~+自由基的清除率分别从0.73%升高至17.33%,从18.01%升高至23.05%。5%洋葱通过增加呈味核苷酸的质量浓度增强了鸡骨清汤的鲜味，通过增加多酚、黄酮的含量提升了抗氧化活性，该研究为研发美味、营养、健康的鸡骨清汤调味品提供了理论依据。

关键词(KeyWords)： 鸡骨清汤;洋葱;鲜味;多酚;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 山东省重点研发计划项目(2023CXGC010712);; 中国农业科学院农产品加工研究所“国之大者”重点科技行动专项项目(G2022-IFST-05)

作者(Author): 段瑞培,齐立伟,李俊松,张艺,张春晖,郭玉杰

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