固态复合调味料的鲜味物质及其强度分析  

Analysis of Umami Substances and Umami Intensity of Complex Solid Seasonings

作　　者：俞铮 王芳 王锡昌[1] Yu Zheng;Wang Fang;Wang Xichang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306;Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海太太乐食品有限公司,上海201812

出　　处：《中国食品学报》2024年第4期391-397,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为研究不同种类鲜味固态复合调味料的鲜味单体特征及其强度,以141种市售鲜味固态复合调味料为研究对象,根据行业标准以及配料表成分将其分为三大类:鸡精类调味料、鸡粉类调味料和其它类调味料,其中,其它类调味料分为陆产动物类调味料、水产动物类调味料、植物类调味料以及人工合成类调味料。分别对鲜味固态复合调味料中游离氨基酸、呈味核苷酸、Na^(+)等7种鲜味单体含量进行检测,并利用等效鲜味浓度(EUC)计算其鲜味强度。结果表明,鸡精类中谷氨酸(Glu)和Na^(+)含量最高,其它类的鲜味单体含量除Glu和Na^(+)外均高于鸡精类和鸡粉类。其它类调味料中,陆产动物类中的Na^(+)含量较高,水产动物类中的游离氨基酸含量较高,植物类中的呈味核苷酸含量较高,人工合成类的Glu含量显著高于其它调味料。鲜味强度方面,其它类调味料>鸡精类调味料>鸡粉类调味料。其它类固态复合调味料中,人工合成类调味料>水产动物类调味料>植物类调味料>陆产动物类调味料。EUC可较为客观地量化鲜味强度,研究结果为鲜味固态复合调味料的风味研究、品质评价提供理论基础和数据支撑。In order to study the characteristics of umami monomers and umami intensity of different kinds of umami solid compound seasonings,141 commercially umami solid compound seasonings were taken as the research objects.According to industry standards and ingredients,they could be divided into three categories,chicken essence seasonings,chicken powder seasonings,and other seasonings.What's more,other seasonings could be divided into terrestrial animal seasonings,aquatic seasonings,plant seasonings,and synthetic seasonings.The contents of seven umami monomers including free amino acids,5'-nucleotides and Na^(+)in umami solid compound seasonings were detected by the instrument,and the umami intensity was quantified by the calculation of equivalent umami concentration(EUC).The results showed that the contents of glutamic acid(Glu)and Na^(+)in chicken essence were the highest,and the contents of umami monomers of other types were higher than that of chicken essence and chicken powder except for Glu and Na^(+).Among other seasonings,the Na^(+)contents of terrestrial animals were higher.The free amino acid contents of aquatic animals were higher.The contents of 5'-nucleotides in plants were higher.The contents of Glu in synthetic seasonings were significantly higher than that of the other seasonings.In terms of umami intensity,other seasonings>chicken essence seasonings>chicken powder seasonings.Among other solid compound seasonings,synthetic seasonings>aquatic animal seasonings>plant seasonings>terrestrial animal seasonings.EUC could be used to objectively quantify the intensity of umami and provide theoretical basis and data support for flavor research,quality evaluation,and consumer purchase of umami solid compound seasonings.

关 键 词：鲜味固态复合调味料 鲜味物质 鲜味强度 

分 类 号：TS264[轻工技术与工程—发酵工程]