川菜菜品基本味感物质量化分析研究

Quantitative Analysis of Basic Taste Substances of Sichuan Dishes

以41道典型川菜为研究对象,对这41道菜品中的总酸、蔗糖、氯化钠和谷氨酸钠含量进行了量化分析,并对其脂肪含量进行了测定。结果表明,这41道川菜中总酸、蔗糖、氯化钠、谷氨酸钠和脂肪的平均含量分别为0.12,2.75,1.09,0.79,16.34 g/100 g。甜香味菜品中的这4种基本味感物质的总含量最高,达26.49 g/100 g,其次为怪味型、糖醋味、鱼香味、糊辣味、陈皮味和姜汁味菜品。动物类菜品的总酸含量和谷氨酸钠含量略高于植物类菜品,动物类菜品的蔗糖含量(3.22 g/100 g)明显高于植物类菜品(1.2 g/100 g),而动物类菜品的氯化钠含量(1.08 g/100 g)略低于植物类菜品(1.17 g/100 g)。

Take 41 kinds of typical Sichuan dishes as the research object,the content of total acid,sucrose,sodium chloride and sodium glutamate in these 41 kinds of Sichuan dishes is quantitatively analyzed,and the fat content is also detected.The results show that the average content of total acid,sucrose,sodium chloride,sodium glutamate and fat in these 41 kinds of Sichuan dishes is 0.12,2.75,1.09,0.79,16.34 g/100 g respectively.The total content of these four basic taste substances in sweet flavor dishes is the highest of 26.49 g/100 g,followed by strange flavor,sweet and sour flavor,fishy flavor,spicy flavor,tangerine peel flavor and ginger juice flavor dishes.The content of total acid and sodium glutamate of animal dishes is slightly higher than that of plant dishes.The sucrose content of animal dishes(3.22 g/100 g)is significantly higher than that of plant dishes(1.2 g/100 g),while the sodium chloride content(1.08 g/100 g)is slightly lower than that of plant dishes(1.17 g/100 g).