连续水解去除味精母液中的焦谷氨酸  

Removal of Pyroglutamic Acid from MSG Mother Liquor with Continuous Hydrolysis

作　　者：韩隽 宋晓东 白长胜 姬慧军 

机构地区：[1]中粮生化能源(龙江)有限公司,黑龙江齐齐哈尔161100

出　　处：《中国调味品》2016年第3期104-105,113,共3页China Condiment

摘　　要：焦谷氨酸没有鲜味,是谷氨酸产品中的无效成分,其安全性尚无定论。实验研究了水解时间、硫酸加入量等因素对降低混合母液中焦谷氨酸含量的影响。通过水解实验确定了水解温度110℃,浓硫酸与混合母液比例为2∶3,水解时间3h。水解液中焦谷氨酸含量接近于0,水解液中谷氨酸含量提高50%,水解基本完全。Pyroglutamic acid（PCA）is not an effective component in glutamic acid product,because it doesn＇t have umami.It is not concluded whether PCA is safe or not to be eaten.The hydrolysis temperature,sulfuric acid addition and hydrolysis time could reduce the content of PCA in mixed mother liquor.The optimal combination of hydrolysis is hydrolysis temperature of 110 ℃,mixed mother liquor∶sulfuric acid of 3∶2and hydrolysis time of 3h,the content of PCA can closely decline to 0,the content of hydrolysate glutamic acid is increased by 50%,the hydrolysis is basically completed.

关 键 词：水解 谷氨酸 味精 焦谷氨酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]