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

作　　者：王真 陈超 纪晓萌 任南 赵文涛 王江跃 刘鑫亿 郭文萍 WANG Zhen;CHEN Chao;JI Xiaomeng;REN Nan;ZHAO Wentao;WANG Jiangyue;LIU Xinyi;GUO Wenping(Beijing Institute of Food Science,Beijing 100068,China)

机构地区：[1]北京食品科学研究院,北京100068

出　　处：《中国酿造》2024年第8期7-12,共6页China Brewing

基　　金：北京市科技计划课题(Z221100007122010)。

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。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 research object,the various umami substances contained in soy sauce such as amino acids,nucleotides,umami peptides and organic acids were summarized,and their detection methods were summarized.Meanwhile,the current evaluation methods of umami substances at home and abroad were summarized,in order to combine the detection and evaluation methods of umami substances and provide references for further research on umami substances in soy sauce.

关 键 词：酱油 鲜味物质 检测方法 鲜味评价方式 

分 类 号：TS201[轻工技术与工程—食品科学]