基于琥珀酸二钠的鲜味相互作用及呈味基料的研究  

Study on Umami Interaction and Flavour Base Materials Based on Disodium Succinate

作　　者：马杰 周希瑞 魏轩 陈艳萍 陈高乐 刘源 MA Jie;ZHOU Xi-rui;WEI Xuan;CHEN Yan-ping;CHEN Gao-le;LIU Yuan(School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《食品研究与开发》2020年第21期1-8,共8页Food Research and Development

基　　金：国家自然科学基金面上项目(31972198);国家自然科学基金青年项目(31901813);国家自然科学基金优秀青年基金(31622042)。

摘　　要：河鲀鱼在加工利用中产生的副产物亟待进一步开发,该文拟利用河鲀副产物制备得到的美拉德反应产物结合琥珀酸二钠互作规律进行呈味基料的开发研究。结果表明,琥珀酸二钠与呈味核苷酸二钠的加入可以最大程度提升鲜味,且最佳复配比例为0.35%∶0.4%。琥珀酸二钠与酵母提取物也可以提升鲜味,且最佳复配比例为0.35%∶0.5%。河鲀副产物美拉德反应产物可以用于提升鲜味,且琥珀酸二钠与呈味核苷酸二钠的组合可以最大程度提升其鲜味。The by-products produced by puffer fish in processing need to be further utilized.This article intends to use Maillard reaction products(MRPs)prepared by pufferfish by-products combined with interaction of disodium succinate for the research of flavor base materials.The results indicated that the mixture of disodium succinate(WSA)and I+G maximized the umami taste with the optimal ratio of 0.35%∶0.4%,whereas the mixture of WSA and yeast extract(YE)could also enhance umami taste with the optimal ratio of 0.35%∶0.5%.The MRPs of puffer fish by-products could enhance the umami taste,and the mixture of WSA,and I+G could enhance the umami taste most.

关 键 词：鲜味 琥珀酸二钠 相互作用 滋味 美拉德反应 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]