味精减少食品中钠含量作用的探讨

Effect of Monosodium Glutamate on the Reduction of Sodium in Food

氯化钠(NaCl)是用于增加食品咸味最常用的成分,但血液中过量的钠会导致一些慢性非传染性疾病的发展。为了将钠摄入量限制在安全的水平,世界卫生组织(WHO)建议每天摄入NaCl的量不超过5g(即钠的摄入量少于2g)。因此,当前迫切需要寻找盐替代品,鲜味化合物L-谷氨酸钠(MSG)是很好的替代物。科学委员会和监管机构对MSG作为食品添加剂的毒性问题进行了一系列评估。对咸味和鲜味进行了生理学阐述,介绍了MSG在降低特定预包装食品中钠含量的潜在应用以及作为食品添加剂方面的安全性问题。

Sodium chloride（NaCl）is the most commonly used ingredient to provide salty taste in foods.However,excess sodium in the bloodstream has been associated with the development of several chronic non-communicable diseases.In order to limit sodium intake to levels considered safe,the World Health Organization（WHO）recommends for adults a daily intake of no more than 5 g of NaCl（less than 2 g sodium）.This recommendation indicates that there is an urgent need to find salt substitutes,and umami compounds have been pointed as an alternative strategy and the umami compound sodium glutamate（MSG）is a good substitute.The toxicity of MSG as a food additive has been evaluated by scientific committees and regulatory agencies.In this paper,an overview about salty and umami taste physiology,the potential application of MSG to reduce sodium content in specific industrialized foods and safety aspects of MSG as food additive are presented.