1.Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University;2.Angel Yeast Co,Ltd
為探究增甜型酵母抽提物對10種甜味劑甜味的影響，文中采用高效液相色譜儀和氨基酸自動分析儀對其中的游離氨基酸，5'-核苷酸和有機酸等主要滋味物質進行定量分析；通過滋味活度值（TAV）評價滋味成分對甜味的貢獻。結果表明，增甜型酵母抽提物中共鑒定出11種TAV≥1的滋味物質，對滋味的貢獻較大；感官評價結果表明，添加質量濃度為0.1 g/L的酵母抽提物可顯著增強甜菊糖苷，羅漢果甜苷和三氯蔗糖的甜味；添加質量濃度為0.1 g/L的酵母抽提物可以使甜菊糖苷達到最強甜味感知的時間提前2.98 s；谷氨酸、丙氨酸均可顯著增強甜菊糖苷、羅漢果甜苷和三氯蔗糖的甜味感知，檸檬酸可顯著增強三氯蔗糖的甜味感知。分子對接結果表明，當谷氨酸或丙氨酸存在時，甜菊糖苷與T1R2之間的疏水相互作用增加。增甜型酵母抽提物對3種甜味劑甜味的增強作用實驗，對酵母抽提物的應用和甜味食品的開發具有較為重要的理論支撐。
In order to explore the taste components of sweetening type of yeast extract (YE-S) and their effects on the sweetness of 10 sweeteners, high-performance liquid chromatography and amino acid automatic analyzer was applied to the measurement of free amino acids, 5'- nucleotides and organic acids in yeast extract. To evaluate the contribution of taste components in yeast extract on sweeteners, taste activity value (TAV) was calculated. The results showed that eleven taste components (TAV≥1) were the main components contributing to the taste. The sensory evaluation results showed that 0.1 g/L YE-S significantly improved the sweet taste perception of stevioside, mogroside and sucralose. For stevioside, 0.1 g/L YE-S could shorten the perception time of its maximum sweetness by 2.98 s according to Time-intensity (TI) sensory test. The addition test showed that glutamic acid and alanine can significantly enhance the sweet taste perception of stevioside, mogroside and sucralose, and citric acid can significantly enhance the sweet taste perception of sucralose. Molecular docking results showed that the hydrophobic interactions between stevioside and T1R2 increased in the presence of glutamic acid or alanine. The experiment of enhancing YE-S on the sweetness of 3 sweeteners, which be important theoretical support for the application of yeast extract and the development of sweet food.