Palabras clave
realçadores de sabor, guanilato de sódio e inosinato de sódio em glutamato de sódio
alimentos, realça dores de sabor
alimentos, realça dores de sabor
Cómo citar
1.
Lara WH, Yabyku HY. Determinação espectrofotométrica de inosinato e guanilato de sódio em realçadores de sabor. Rev Inst Adolfo Lutz [Internet]. 30 de diciembre de 1977 [citado 23 de julio de 2024];37(1-2):37-45. Disponible en: https://periodicos.saude.sp.gov.br/RIAL/article/view/37098
Resumen
É apresentado um método simples e rápido para controle analítico de composiçoes contendo 5'ribonucleotídeos em realça dores 'de sabor dos alimentos. Este é baseado nas diferenças de absorção na região do ultravioleta que essas substâncias apresentam. O estudo dos espectros obtidos, para uma série de amostras preparadas nas proporções geralmente usadas em realçadores de sabor de alimentos, mostra a validade do método proposto.
Citas
1. :SOCK, R.M. & LING, N.S. - Ultraviolet absorptíon spectra of adenosine-õ' tríphosphate
and related 5' rfbonuclco tídes,
Archll Biochem, Bioph1l8., 62: 253-64 '1956. 44
2. CERLETTI, P. - Separatian of inosine and adenosíne polyphosphata nucleotides by
paper chromatography. Anal. Abstr., 8; 2017, 1961.
3. HASHIDA, W.; MOURI, T. & SHIGA, I. - Aplícatíon of 5 ribonucleoÚdes to eanned sea-foods. Fd 'I'eohmol. (London );
22 (11): 102-7, 1968.
4 KUNINAKA., A.; KIBI, M. & SAKAGUCRI, K. - History & development of flavor nucleotides. Fd. Teelvnol, (London), 18 (3): 29-35, 1964.
5. KURTZMAN, C.H. & SJOSTRON, L.B. The flavor-modifyíng properties of disodíum
inoslnate, Fd Technol. (London);
18 (9): 221-3, 1964.
6. MACY, R.L., Jr. & BAILEY, M.E. - Modified method for rapíd determinatlon of individual mononucleotídes, Fd. Technol. (London), 20 (3): 114-6, 1966.
7. PICKETT, J.A. - Eatimation of nucleotídes in beers and their effect on flavor, Anal. Ab8tr., 27: 1020, 1974.
8. SHIMAZONO, H. - Distrlbution of 5'ribonucleotídes in foods and their application to foods. Fd. Teoh/nol. (London), 18(3): 36-45, 1964.
9. SRUTO, K.; MATSUO, K. & TSUBOI, M. - Bapíd analysis of 5' -ínosinic acíd (inosine 5' -phospha te and 5' -guanylie acid (guanosine 5' phosphate ) in their
mixture by mean of a bromína tion
reactíon. Anal. Abstr., 14: 7700, 1967.
10. SJOSTRON, L.B. & CROCKER, E.C. - The role of monosodíum glutaIllate in the seasoning of certaín vegetables. Fd Technol, (London), 2(4): 317-21, 1948.
11. STIER, E.F.; SAWYER, F.M. &; FERGENSON, P.E. - A comparison of methodology used in determining the flavor effect of 5' -ribonucleotides on processed foods. Fd. Techmol. (London),
21 (12): 83-6, 1967.
12. WAGNER, J.R.; TITUS, D.S. & SCHADE, J.E. - New opportunities for flavor modífíeatíon. Fd. Technol, (London), 17(6): 52-7, 1963.
and related 5' rfbonuclco tídes,
Archll Biochem, Bioph1l8., 62: 253-64 '1956. 44
2. CERLETTI, P. - Separatian of inosine and adenosíne polyphosphata nucleotides by
paper chromatography. Anal. Abstr., 8; 2017, 1961.
3. HASHIDA, W.; MOURI, T. & SHIGA, I. - Aplícatíon of 5 ribonucleoÚdes to eanned sea-foods. Fd 'I'eohmol. (London );
22 (11): 102-7, 1968.
4 KUNINAKA., A.; KIBI, M. & SAKAGUCRI, K. - History & development of flavor nucleotides. Fd. Teelvnol, (London), 18 (3): 29-35, 1964.
5. KURTZMAN, C.H. & SJOSTRON, L.B. The flavor-modifyíng properties of disodíum
inoslnate, Fd Technol. (London);
18 (9): 221-3, 1964.
6. MACY, R.L., Jr. & BAILEY, M.E. - Modified method for rapíd determinatlon of individual mononucleotídes, Fd. Technol. (London), 20 (3): 114-6, 1966.
7. PICKETT, J.A. - Eatimation of nucleotídes in beers and their effect on flavor, Anal. Ab8tr., 27: 1020, 1974.
8. SHIMAZONO, H. - Distrlbution of 5'ribonucleotídes in foods and their application to foods. Fd. Teoh/nol. (London), 18(3): 36-45, 1964.
9. SRUTO, K.; MATSUO, K. & TSUBOI, M. - Bapíd analysis of 5' -ínosinic acíd (inosine 5' -phospha te and 5' -guanylie acid (guanosine 5' phosphate ) in their
mixture by mean of a bromína tion
reactíon. Anal. Abstr., 14: 7700, 1967.
10. SJOSTRON, L.B. & CROCKER, E.C. - The role of monosodíum glutaIllate in the seasoning of certaín vegetables. Fd Technol, (London), 2(4): 317-21, 1948.
11. STIER, E.F.; SAWYER, F.M. &; FERGENSON, P.E. - A comparison of methodology used in determining the flavor effect of 5' -ribonucleotides on processed foods. Fd. Techmol. (London),
21 (12): 83-6, 1967.
12. WAGNER, J.R.; TITUS, D.S. & SCHADE, J.E. - New opportunities for flavor modífíeatíon. Fd. Technol, (London), 17(6): 52-7, 1963.
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Derechos de autor 1977 Revista del Instituto Adolfo Lutz
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