主题：小河沿--解惑堂--味精的安全性 -- 虽远必诛
Stability of Glutamic Acid and Monosodium Glutamate
Under Model System Conditions:
Influence of Physical and Technological Factors
pH, temperature and oxygen was studied during storage and two
thermal processings, the residual products and those which appeared
being determined. The initial molecules only change into
pyrrolidonecarboxylic acid, never into glutamine nor y-aminobutyric
acid. Preservation is good in all cases at pH 0 and pH 14, but
glutamic acid is converted to pyrrolidonecarboxylic acid at intermediate
pH values. The change is favored by pH values ranging from
2 - 3, by temperature increase and by oxygen.
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🙂这句话有点小毛病 王二狗 字634 2009-06-26 16:36:10
🙂多谢 橡树村 字0 2009-06-13 04:03:37
🙂的确和此相关的报道只说明有这样的化学反应 潜了又潜 字88 2009-06-13 03:45:32
🙂看看这个paper
🙂抱歉，都是临床实验的报道 虽远必诛 字58 2009-06-13 14:58:18
🙂味精是一种氨基酸的钠盐 擎箭天使 字55 2009-06-13 07:16:31