酱油鲜味物质及其检测方法研究进展
Research progress of umami substances in soy sauce and their detection methods
王真 1陈超 1纪晓萌 1任南 1赵文涛 1王江跃 1刘鑫亿 1郭文萍1
作者信息
- 1. 北京食品科学研究院,北京 100068
- 折叠
摘要
酱油因为其独特的增鲜作用,在我国备受欢迎.该文以酱油中的鲜味物质为对象,综述了酱油中包含氨基酸、核苷酸、鲜味肽及有机酸等各类鲜味物质,并对其检测方法进行了总结,同时总结了国内外目前对于鲜味物质的评价方式,以期能将鲜味物质的检测及评价方式相结合,为酱油中鲜味物质更深入的研究提供参考.
Abstract
Soy sauce is very popular in China because of its unique freshening effect.In this paper,using the umami substances in soy sauce as the re-search object,the various umami substances contained in soy sauce such as amino acids,nucleotides,umami peptides and organic acids were summa-rized,and their detection methods were summarized.Meanwhile,the current evaluation methods of umami substances at home and abroad were sum-marized,in order to combine the detection and evaluation methods of umami substances and provide references for further research on umami sub-stances in soy sauce.
关键词
酱油/鲜味物质/检测方法/鲜味评价方式Key words
soy sauce/umami substance/detection method/umami evaluation method引用本文复制引用
基金项目
北京市科技计划课题(Z221100007122010)
出版年
2024
NETL
NSTL
万方数据