味精中焦谷氨酸检测方法的研究进展

味精中焦谷氨酸检测方法的研究进展
焦谷氨酸是一种环状氨基酸, 是许多氨基酸和蛋白质生成过程中的中间产物, 广泛存在于动植物界。在味精生产过程中, 谷氨酸受热会脱水环化成焦谷氨酸, 影响谷氨酸的提取收率, 所以为了对焦谷氨酸进行控制, 在味精生产过程中对其检测是非常必要的。本文综述了焦谷氨酸的结构及性质, 并对味精生产过程可能产生焦谷氨酸的环节做了阐述, 重点介绍了焦谷氨酸的检测方法：化学法和高压液相色谱法, 并对高压液相色谱法进行了展望。

Pyroglutamic acid is a cyclic amino acid. It is an intermediate during amino acid and protein biosynthesis. It is widely distributed in plants and animals. When heated, glutamate is highly unstable and prone to spontaneous cyclization into pyroglutamic acid during the monosodium glutamate production, which could reduce the yielding amount of glutamic acid. So in order to control the content of pyroglutamic, it was detected during the monosodium glutamate production. This paper provides a brief overview of the structure and chemical properties of pyroglutamic acid and the possible reasons of pyroglutamic acid generation in monosodium glutamate production process. Focus on chemical method and high pressure liquid chromatography, the development of detection of pyroglutamic acid is also viewed.

标题：味精中焦谷氨酸检测方法的研究进展
英文标题：Research progress on pyroglutamic acid detection methods in monosodium glutamate

作者：
潘馨 北京工商大学食品学院
冯旭东 北京工商大学食品学院
刘明明 北京工商大学食品学院

中文关键词:焦谷氨酸,味精,化学法,高压液相色谱法,
英文关键词:pyroglutamic acid,monosodium glutamate,chemical method,high pressure liquid chromatography,

发表日期：2013-01-22

2025-1-28 19:01 上传 味精中焦谷氨酸检测方法的研究进展.pdf

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