| 鲜味物质及其在水产调味品中的应用 |
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| 引用本文： | 何炘,杨荣华. 鲜味物质及其在水产调味品中的应用[J]. 中国调味品, 2005, 0(4): 3-8,37 |
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| 作者姓名： | 何炘 杨荣华 |
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| 作者单位： | 浙江工商大学,水产品加工研究所,浙江,杭州,310035 |
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| 摘 要： | 阐述了氨基酸和核苷酸等一些鲜味物质的结构，产生鲜味的机理，列举了部分天然食品中鲜味物质的含量，介绍鲜味物质的呈味特性，生产现状及其应用情况。阐述了氨基酸和核苷酸之间的显著的相乘作用。详细的介绍了水产品中鲜味物质的研究，包括水产品中鲜味物质的种类，水产品中的味与鲜味的关系，鉴定水产品中特征风味成分的方法，为水产品鲜味调味品的开发利用提供了科学依据。
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| 关 键 词： | 鲜味 氨基酸 核苷酸 相乘作用 水产品 |
| 文章编号： | 1000-9973(2005)04-0003-06 |
Umami substance and application in spice of seafoods |
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| HE Xin,YANG Rong-hua. Umami substance and application in spice of seafoods[J]. China Condiment, 2005, 0(4): 3-8,37 |
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| Authors: | HE Xin YANG Rong-hua |
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| Abstract: | The structure of umami substance ( such as certain amino acids and nucleotides),the mechanism of taste receptor, synergism of umami substance are shown in this paper.Content of umami substance of some natural foods is also listed. Additionally,umami taste in the seafood is also explained including the class,relations with seafood taste, determining of character-impact compound. |
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| Keywords: | umami amino acid nucleotide synergism seafood |
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