鸡汤作为我国重要的传统滋补与调味主料，在中式菜肴中占有非常重要的地位。明晰鸡汤中的滋味成分及呈味机制是产业化标准化技术尚待解决的关键科学问题，尤其是在鲜味方面发挥重要作用的肽与受体互作呈味机制亟待深入研究。针对该问题，拟以鸡汤为研究对象，采用膜超滤、GFC和HPLC等分离方法，结合UPLC/QTOF-MS等仪器对鸡汤鲜味肽进行定性定量分析；通过感官组学分析，筛选出鸡汤鲜味特性肽；借助分子模拟软件，分析鸡汤鲜味肽与T1R1/T1R3受体的结合位点和方式，及相互作用过程中鲜味受体结构域的动力学变化，揭示鲜味肽与受体蛋白特异性结合的构效关系，并通过分析合成鲜味肽的呈味特性，验证呈味机制；通过描绘鸡汤鲜味肽的三维释放图像，及Higuchi和Ritger-Peppas等数学方程的拟合，建立释放模型，分析释放规律。本项目可为明晰鲜味肽的呈味机制，调控其释放，推进高品质鸡汤产品的工业化进程提供理论依据。

As an important traditional nourishing and seasoning ingredient in China, chicken broth plays a very important role in cooking dishes. To clarify the taste components and mechanism of chicken broth is a key scientific problem in industrialized standard technology, and should be urgently solved. In particular, it should be further studied that the mechanism of the interaction between important umami peptide of chicken broth and receptor. To solve this problem, chicken broth will be studied as a research object in this work. The umami peptides in chicken broth will be separated and purified by membrane ultrafiltration, gel filtration chromatography, high performance liquid chromatography, and detected by ultra-performance liquid chromatography / quadrupole time-of-flight mass spectrometry. By sensomics analysis, the flavor peptides contributing to the taste of chicken broth will be screened out. Molecular simulation software will be used to analyze the binding sites, modes and interaction of structural domain kinetics between chicken broth umami peptide and T1R1/T1R3 receptor. The structure-activity relationship between umami peptide and receptor protein will be revealed. The flavor characteristics of the synthesized umami peptides will be analyzed to verify the flavor mechanism. The three-dimensional release image of umami peptide in chicken broth will be depicted. The corresponding release model will be established by fitting the mathematical equations of Higuchi and Ritger-Peppas etc., and the release regularity of umami peptide will be analyzed. The aim of this work is to provide theoretical basis for clearing the taste mechanism, regulating the release of umami peptide, and promoting the industrialization process of high quality chicken broth products.