摘要
Abstract
Monosodium glutamate （ MSG）, disodium 5＇-Inosinate （IMP） and guanosine 5＇-monophosphate disodium salt（GMP） are main components that enhance flavour. I ＋ G is composed of 50% IMP and 50% GMP. Study on processing stability of MSG and I ＋ G has food production and processing significance. This experiment mainly used HPLC to measure the content change of monosodium glutamate and I ＋ G which were treated with different sterilization temperature, sterilization time and acidity. The results showed that when sterilization temperature was 85℃ , 100℃ , 121℃ for 30 min,monosodium glutamate lost 3.16% , 13.21% ,30. 10% respectively, and I ＋ G lost 8. 18% , 12.91% , 22.97% respectively. When sterilization time was 5min, 15min, 30minutes at 100℃, monosodium glutamate lost 1.43% ,7.25% ,8.63% respectively, and I ＋ G lost 6.08% ,8.78% , 10.12% respectively. When acidity declined from pH 7 to pH 3 （pH 7,pH 6,pH 5,pH 4,pH 3） at 100℃ for 15min,monosodium glutamate lost 2.2% ,10.30% , 22.4% ,39.09% ,52.50% respectively, and I＋ G lost 7.59% ,9.30% ,10.60% ,12.89% ,26.33% respectively.关键词
谷氨酸钠/I＋G/杀菌温度/杀菌时间/酸度Key words
monosodium glutamate/I ＋ G/sterilization temperature/sterilization time/acidity分类
轻工纺织
