摘要
以 5′—肌苷酸和 5′—鸟苷酸为代表的 5′—核苷酸及其一些衍生物 ,已逐渐应用于食品的调味中。本文综述了 5′—核苷酸及其一些衍生物呈鲜味特点、呈味性质与化学结构的关系以及在食物调味中的运用情况。以便为进一步开发和利用
The 5'-ribonucleotides and their derivatives,represented by inosine 5'-monophosphate (IMP) and guamosine 5'-monophosphate (GMP),have been extensively investigated and gradually utilized in food flavorings.This review summarizes the 5'-ribonucleotides and their derivatives taste properties of umami,the relationship between taste and chemical structure,the distribution in natural food and the utilization in foods.With a view to present data for the further development and utilization of the 5'-ribonucleotides as food flavorings.
出处
《中国调味品》
CAS
北大核心
2001年第10期25-29,32,共6页
China Condiment
