本文对常见的食品工业用鲜味剂的呈味特点、基本性质、色谱特性进行了详细分析，初步探索了以理化方法鉴定不同种类、来源和复合情况的鲜味剂的方法。结果显示，在呈味方面，以大豆蛋白为原料的鲜味剂呈甜鲜和酱香味，而以海鲜制品为原料的鲜味剂呈咸鲜和腥味；鲜味剂的pH值一般为中性偏酸，而与I+G复配的鲜味剂的pH值偏碱性；鲜味剂若在pH 3~8内测得等电点，则与MSG复配或高含游离谷氨酸的原料复配的可能性较高；根据Zeta电位滴定图谱可将鲜味剂分为四类，结合RP-HPLC图谱即可初步辨别鲜味剂的组成特征及其与MSG或I+G的复配情况。通过上述方法，基本可以判断鲜味剂的种类、呈鲜特征以及原料来源或加工方法，对于鲜味剂产品在食品工业生产中的选择及应用具有指导意义。

The taste characteristics, basic properties, and chromatographic behaviors of several common umami flavor enhancers in the food industry were examined, and the methods using physicochemical properties to identify the different types, sources, and composition of the enhancers were preliminarily explored. The results showed that with regard to taste, the enhancers derived from soybean protein had sweet umami and soy sauce flavor while the enhancers derived from seafood had salty umami and fishy flavor. The enhancers were mostly either neutral or slightly acidic, whereas the enhancer mixed with the disodium 5’-ribonucleotide mixture (I+G) had a higher pH value and was alkaline in nature. The measured isoelectric point ranging between pH 3 and 8 indicate the possiblility that the enhancers were prepared by mixing with monosodium glutamate (MSG) or using raw materials containing free glutamic acid. Based on the zeta potential profiles, the enhancers could be divided into four categories. Using the combination of zeta potential profiles and reversed-phase high-performance liquid chromatography (RP-HPLC) profiles, the composition characteristics of the enhancers and whether they were mixed with MSG or I+G could be preliminarily determined. Using all the aforementioned methods, the type, umami taste characteristics, and source of raw materials or processing methods of the enhancers could be generally determined. Thus, the paper is of guiding significance for the appropriate selection and application of umami flavor enhancers in the food industry.

国家自然科学基金资助项目（31471582）；昆明学院引进人才科研项目（YJL16004）