[1]范茜,王琳,范刚等.川菜菜品基本味感物质量化分析研究[J].中国调味品,2021,46(4):1-5.
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川菜菜品基本味感物质量化分析研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
1-5
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Quantitative Analysis on Basic Taste compounds of Sichuan Cuisine
作者:
范茜王琳范刚等
文献标志码:
A
摘要:
本文以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,并对其脂肪含量也进行了测定。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和16.34 g/100g。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/100g,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/100g)明显高于植物类菜品(1.2 g/100g),而动物类菜品的氯化钠含量(1.08 g/100g)略低于植物类(1.17 g/100g)。
Abstract:
This study focused on the quantitative analysis of the total acid, sucrose, sodium chloride and sodium glutamate contents in the selected 41 typical Sichuan cuisines. The results showed that the average contents of total acid, sucrose, sodium chloride, sodium glutamate and fat in these 41 Sichuan cuisines were 0.12, 2.75, 1.09, 0.79 and 16.34 g/100g, respectively. The total content of these four basic taste compounds in sweet/fragrant-flavor dishes is the highest which is 26.49 g/100g, followed by the strange-flavor dishes, sweet/sour-flavor dishes, fish-flavor dishes, paste/spicy-flavor dishes, dried orange peel-flavor dishes and ginger-flavor dishes. The content of total acid and sodium glutamate of animal dishes are slightly higher than that of plant dishes. The sucrose content of animal dishes (3.22 g/100g) is significantly higher than that of plant dishes (1.2 g/100g), while the sodium chloride content (1.08 g/100g) is slightly lower than that of plants dishes (1.17 g/100g).
更新日期/Last Update: 2021-04-09