摘要
谷氨酸钠(MSG,谷氨酸一钠)、5'-肌苷酸二钠(IMP)和5'-鸟苷酸二钠(GMP),是主要增味成分。I+G是IMP和GMP按照1∶1混合的物质。研究谷氨酸钠及I+G的热处理稳定性,在食品烹调和食品加工过程中具有重要意义。实验主要采用高效液相色谱法测定杀菌温度、杀菌时间、pH对谷氨酸钠和I+G含量的影响。实验发现:杀菌时间为30 min时,经85℃,100℃,121℃杀菌,谷氨酸钠浓度分别损失3.16%,13.21%和30.10%;I+G浓度分别损失8.18%,12.91%和22.97%。在100℃下,经5,15,30 min杀菌,谷氨酸钠浓度分别损失1.43%,7.25%和8.63%;I+G浓度分别损失6.08%,8.78%和10.12%。在100℃下加热15 min,pH分别为7,6,5,4,3时,谷氨酸钠浓度分别损失2.2%,10.30%,22.4%,39.09%,52.50%;I+G浓度分别损失7.59%,9.30%,10.60%,12.89%,26.33%。
Monosodium glutamate （ MSG）, disodium 5＇-Inosinate （IMP） and guanosine 5＇-monophosphate disodium salt（GMP） are main components that enhance flavour. I ＋ G is composed of 50% IMP and 50% GMP. Study on processing stability of MSG and I ＋ G has food production and processing significance. This experiment mainly used HPLC to measure the content change of monosodium glutamate and I ＋ G which were treated with different sterilization temperature, sterilization time and acidity. The results showed that when sterilization temperature was 85℃ , 100℃ , 121℃ for 30 min,monosodium glutamate lost 3.16% , 13.21% ,30. 10% respectively, and I ＋ G lost 8. 18% , 12.91% , 22.97% respectively. When sterilization time was 5min, 15min, 30minutes at 100℃, monosodium glutamate lost 1.43% ,7.25% ,8.63% respectively, and I ＋ G lost 6.08% ,8.78% , 10.12% respectively. When acidity declined from pH 7 to pH 3 （pH 7,pH 6,pH 5,pH 4,pH 3） at 100℃ for 15min,monosodium glutamate lost 2.2% ,10.30% , 22.4% ,39.09% ,52.50% respectively, and I＋ G lost 7.59% ,9.30% ,10.60% ,12.89% ,26.33% respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第5期66-69,共4页
Food and Fermentation Industries
关键词
谷氨酸钠
I+G
杀菌温度
杀菌时间
酸度
monosodium glutamate, I ＋ G, sterilization temperature,sterilization time,acidity
作者简介
第一作者：博士，教授。
