食品中呈鲜味物质研究进展

鲜味作为五大基本味之一,对于食品整体味道及人们对食品的评价至关重要。本文以鲜味为中心,从宏观角度介绍了富含鲜味的几种食物及影响其鲜味呈现的因素,总结了较新的几种鲜味提取方法,从微观角度综述了富含鲜味的几种氨基酸、核苷酸、肽、有机酸以及有机碱。简述了两种基本的鲜味受体蛋白——味型代谢性谷氨酸受体和味觉受体异源二聚体,并从鲜味感知和鲜味的协同增效作用两方面重点分析了鲜味的呈味机理。总结了当前常用的鲜味测定分析方法:感官评价法、高效液相色谱法、毛细管电泳法,以及比较新颖的生物和化学传感器法,为今后食品中鲜味物质的挖掘、感知、检测等研究提供参考。

Research Advances on Umami Substances in Food

As one of five basic tastes,umami plays an important role in the taste and people’s evaluation of food. This article takes umami as the central,some foods which are rich in umami introduced and several newer extraction methods of umami from macro perspective are summartzed. In addition,this article also summarizes some amino acids,nucleotides,peptides,organic acids and bases which are rich in umami from micro perspective. Two basic umami receptor proteins umami perception and umami synergy are briefly described,and the umami taste mechanism is analyzed from two aspects. The commonly measurement and analysis methods of umami are summarized(sensory evaluation,high performance liquid chromatography,capillary electrophoresis,and relatively new biological and chemical sensor methods). It is expected to provide a theoretical reference for the further study on the excavation,esthesia and detection of umami substances in food.