本研究目的在比較滴雞精與熬雞精間之組成成分差異，並探討兩類產品組成分差異的可能原因。40件 市售雞精樣本依標示分為滴雞精與熬雞精兩組別，於一般成分，滴雞精有顯著較高之碳水化合物含量（^ < 0.05);於游離胺基酸與相關化合物部分，滴雞精組較熬雞精組有顯著較高之牛磺酸、甲肌肽及肌肽含量（^ < 0.05)，但包括精胺酸等6種胺基酸含量則顯著低於熬雞精組（^ < 0.05);於礦物質部分，滴雞精組較熬雞精組 有顯著較高之鎂含量& < 0.05)，但滴雞精組之鈉、鉬及硒含量則顯著低於熬雞精組& < 0.05)。本研究以5種 雞種原料萃製滴雞精並進行分析。結果顯示，滴雞精中各游離胺基酸與相關化合物之胺基酸含量比例值與各 礦物質含量比例值受雞種原料影響。續使用3種不同部位組成之白肉雞原料(全雞、胸腿肉及骨架)製備熬雞精 並進行分析。4組雞精樣本之各游離胺基酸與相關化合物之胺基酸含量比例值經主成分分析後顯示，白肉雞滴 雞精組與胸腿肉熬雞精組同屬一群，其甲肌肽與肌肽之胺基酸含量比例值較高;白肉雞熬雞精組與骨架熬雞精 組則自成另一群，其磷酸絲胺酸之胺基酸含量比例值較高。此外胸腿肉熬雞精組之鎂含量比例值顯著高於骨 架熬雞精組& < 0.05)，而鈉含量比例值則顯著低於骨架熬雞精組（^ < 0.05)，此與市售雞精樣本分析結果趨勢 相同。綜合上述結果，此為首次報導市售滴雞精與熬雞精產品間具有相異的游離胺基酸與相關化合物以及礦 物質組成之研究，而組成分差異可能是因為所使用雞種與萃取系統接觸不同肉/骨質比例之雞肉原料所致。

The purpose of this study was to compare the characteristics between dripped chicken essence (DCE) and boiled chicken essence (BCE), and to investigate possible causes of the differences in the composition between these two kinds of products. 40 commercial samples were categorized into DCE or BCE according to the product labels. Results showed that the general composition of DCEs were similar to those of BCEs, except that higher carbohydrate contents were found in DCEs ( p < 0.05). DCEs had higher taurine, anserine and carnosine levels than BCEs ( p < 0.05). On the other hand, DCEs had lower arginine, aspartic acid, glycine, proline, tyrosine, phosphoserine levels ( p < 0.05). Furthermore, DCEs had higher magnesium level than BCEs ( p < 0.05), but lower sodium, molybdenum, selenium levels than BCEs ( p < 0.05). More importantly, this study has also concluded that types of chicken breed and cuts of chicken material were two critical factors affecting the composition of chicken essence products. Results showed that DCEs made from broiler chickens had different amino acid ratios and mineral ratios from those made from other chicken breeds. Principal component analysis (PCA) was used to evaluate amino acid ratios of chicken essence made from different cuts of chicken materials. According to 9 eigenvectors analyzed, samples of DCE-b (DCE made from broiler), BCE-b (BCE made from broiler), Meat-BCE (BCE made from breast and leg cuts) and Bone-BCE (BCE made from chicken bones) can be categorized into 2 main groups. One group comprising DCE-b and Meat-BCE samples exhibited higher anserine and carnosine ratios, while the other group comprising BCE-b and Bone-BCE samples showed higher phosphoserine ratios. In terms of mineral content, analysis results of Meat-BCEs also showed higher magnesium ratio and lower sodium ratios than Bone-BCEs, which aligned with the trend of comparison results of commercial samples. In conclusion, the differences of nutrients between DCEs and BCEs were discovered and reported for the first time. The differences of chicken essence products in composition may be associated with chicken raw materials and processing procedures.