调味品中呈味核苷酸的研究进展和我国标准化现状

Research Progress of the Flavor Nucleotides in Condiment and Standardization Status in China

现代科学研究表明:鲜味已经成为"甜、酸、苦、咸"味之外的第五种味。呈味核苷酸作为一种新型的添加剂,已逐渐应用于食品的调味中。文章介绍了呈味核苷酸的发现和呈味特性,我国的标准化现状,调味品中呈味核苷酸的检测分析技术,并对今后的发展前景做了展望,以期为相关国家标准制定以及调味品的研发提供技术参考。

The modern scientific research shows that ＂umami＂ has been one of the five basic flavors except of sweetness, sourness, bitterness and saltiness. As a new type of additive, the flavor nucleotides have become gradually applied to the flavor of food. Introduce the discovery and flavor characteristics of flavor nucleotides, the current status of our country＇s standardization, the detection and analysis technology of flavor nucleotides in condiment and look into the future development prospect, which would provide a theoretical reference for the formulation of relevant national standards and the development of condiment.