摘要：本研究从不同天然配料在鸡精配方中的设计和应用等方面进行了系统阐述。应用单因素实验和人工感官评定实验，在已有的鸡汤配方基础上，来确定空白鸡汤及添加了中药材、辛香料等天然配料的鸡汤的浓缩优化条件；通过色差仪定量表征添加了不同天然配料的鸡精颜色在不同温度条件下经过不同储存时间后的变化情况；采用感官评分法研究空白和添加了两种天然配料的不同样品在储存过程中感官品质的变化；利用气相色谱-质谱联用（GC-MS）技术对不同鸡精样品进行检测，分析其储存过程中挥发性物质的变化。研究结果表明，最终优化后的浓缩鸡汤制备条件为：旋蒸温度50℃、烘干温度60℃、烘干时间4.5h、麦芽糊精添加量1.00g；对于三种鸡精样品，随着储存周期的延长，三种温度下的三种鸡精样品的L值具有同样的变化趋势，但变化程度与a值相比较小，其中a值变化最快。整体来看鸡精色泽会随着储存时间的延长发生不同程度的恶化；感官评分结果表示，随着储存时间的延长，30℃和37℃储存的样品各感官属性除辛香、辛香味、姜味、咸味和甜味之外都明显发生了不同程度的变化，与空白鸡精样品（KB）相比较，花椒鸡精样品（HJ）的辛香和辛香味感官属性更强烈，当归鸡精样品（DG）对鸡肉味有良好的保持效果且氧化味出现较晚，说明当归的抗氧化性减缓了鸡精样品品质的恶化；GC-MS分析结果表示，随着储存时间的延长，对于烯烃类物质的变化速度，HJ>DG>KB；对于醇类物质的变化速度，KB>HJ>DG；对于醛类物质的变化速度，HJ>KB>DG；对于酮类物质的变化速度，HJ>DG>KB；对于酯类物质的变化速度，DG>KB>HJ。

关键字：天然配料；鸡精；辛香料；中药材；气相色谱-质谱联用；色差分析

Design and application of natural ingredients in chicken essence formulation

Abstract: This study systematically expatiates on the design and application of different natural ingredients in chicken essence formulation. On the basis of previous research about optimized chicken soup recipe, using the single factor experiments and artificial sensory evaluation, the study was to determine several processing factors when the blank control group and chicken soup with added medicinal herbs, spices and natural ingredients are concentrated, which include the rotary temperature of vacuum rotary evaporator, the drying temperature and drying time of vacuum drying oven, and the additive content of maltodextrin before drying. The color changes of chicken essence with different natural ingredients after different storage temperature and time were determined by color difference meter. The sensory quality changes of control group and chicken essence with different natural ingredients during different storage conditions were evaluated by sensory evaluation method. The volatile substances in different samples were analyzed by GC-MS.The results show that the optimized conditions of concentrated chicken soup were as follow: spin steaming temperature 50℃, drying temperature 60℃, 4.5h of drying time, 1.00 g of added maltodextrin. For three samples of chicken essence, with the extension of storage period, the L value of three samples of chicken essence at three kinds of temperature has the same change trend, but the degree of change is smaller than the a value, and a value changes fastest. Overall, the color of chicken essence will deteriorate with the storage time. Sensory score results said as the extension of storage time, every sensory attribute of the samples stored at 30 ℃ and 37 ℃ has apparently different degrees of changes other than spicy, spicy, ginger, salt and sweet taste. Compared with the blank samples of chicken essence (KB), spice and Spicy sensory properties of Chinese prickly ash samples of chicken essence (HJ) are more intense, and angelica chicken samples (DG) have good effect to keep chicken flavor and its oxidation flavor appears relatively late, which shows that Chinese angelica oxidation resistance can slow the deterioration progression of the chicken sample quality; The results of GC-MS analysis indicated that with the increase of storage time, the ranking of change rate of olefin substances was HJ>DG>KB. For the change rate of alcohol, KB>HJ>DG; For the change rate of aldehydes, HJ>KB>DG; For the change rate of ketones, HJ>DG>KB; For the change rate of esters, DG>KB>HJ.