摘要
以访谈的形式讲述了谷氨酸钠即味精的发现历史以及它的鲜味在菜肴中的重要作用;同时,也将鸡精与味精进行了对比,并且对味精有害的谣言进行否定,以消除人们一直以来对味精的误解。
In the form of interview, this paper gives an account of the discovery of monosodium glutamate (MSG) and its vital role in making delicious dishes. This paper also clears the rumors about MSG in order to eliminate longheld misconceptions.
作者
邓雪甜
林泽芸
陈超伦
王萌
杨蓉
张恒
赵军龙
DENG Xuetian;LIN Zeyun;CHEN Chaolun;WANG Meng;YANG Rong;ZHANG Heng;ZHAO Junlong(National Demonstration Center for Experimental Chemistry Education, College of Chemistry & Materials Science, Northwest University, Xi’an 710127, P. R. China)
出处
《大学化学》
CAS
2019年第8期115-117,共3页
University Chemistry
基金
陕西省一流专业建设项目
西北大学本科教学质量提升计划(JX17079)
关键词
谷氨酸钠
味精
无毒无害
鸡精
适量
Sodium glutamate
Monosodium glutamate (MSG)
Toxic free and safe
Chicken essence
Moderate amount
