核苷酸类食品添加剂的生产与应用研究进展

Research progress on the production and application of nucleotide-based food additives

核苷酸是生物体内重要的低分子质量化合物,参与多种调节和代谢过程。5′-核苷酸具有增鲜作用,用作增味剂可改善食物的感官特征。膳食核苷类成分在维持骨髓造血细胞、肠黏膜和大脑功能方面起重要作用,是天然的功能性食品添加剂。目前核苷酸的规模化生产主要采用化学合成、发酵、酶水解和酶催化等策略。此外,灵敏有效的核苷类化合物测定方法对于保证和改善食品质量非常重要,色谱和电泳等方法已被应用。该文综述了核苷酸类食品添加剂的生产和检测方法,总结了其在调味品和营养强化剂方面的开发应用进展,并展望了未来研究方向和发展前景,以期为核苷酸的深入研究及产业发展提供参考。

Nucleotides,as important low molecular weight compounds,participate in a variety of regulatory and metabolic processes in organisms.5′-nucleotides can be used as flavour enhancers to improve the sensory characteristics of foods because of their fresh enhan-cing effect.Dietary nucleoside plays an important role in maintaining functions of bone marrow hematopoietic cells,intestinal mucosa and brain,and has become natural functional food additives.At present,the large-scale production of nucleotides mainly adopts strategies such as chemical synthesis,fermentation,enzymatic hydrolysis,and enzymatic catalysis.In addition,sensitive and effective methods for the determination of nucleoside compounds are important to guarantee and improve food quality,chromatography and electrophoresis have been applied.This review described the production and detection methods of nucleotide-based food additives,summarized the progress of their development and application in condiments and nutrient fortifiers,and give an outlook on future research directions and prospects,in the hope of providing a reference for further research of nucleotides and the development of related industries.