Monosodium glutamate is a kind of seasoning, and its main component is sodium glutamate. The main function of monosodium glutamate is to increase the flavor of food. It is most used in Chinese food and can also be used in soups and sauces. The English name of IUPAC is sodium (2s)-2-amino-5-hydroxyl-5-oxo-pentanoate CASNo.142-47-2 pubchem85314 smiles c (cc (= o) o) c (c (= o) o. Chemical formula C5H8O4NNa·H2O molar mass187.13g mol-1appearance white crystalline powder melting point 225℃ solubility in water: soluble in water main ingredient: sodium glutamate is a sodium salt of amino acid glutamic acid. It is an odorless and colorless crystal that disintegrates and melts at 232℃. The water solubility of sodium glutamate is very good, and 74 grams of sodium glutamate can be dissolved in 100 ml of water. Monosodium glutamate was discovered by Japan Ajisen (Ajisen) Company on 1909 and applied for a patent. The appearance of pure monosodium glutamate is a white crystalline powder. When monosodium glutamate is dissolved in water (or saliva), it will quickly ionize into free sodium ions and glutamate ions (glutamate ions are anions of glutamic acid, which is a natural amino acid). It should be noted that if monosodium glutamate is used at a high temperature above 100℃, scientists have proved that only 0.3% of sodium glutamate will generate sodium pyroglutamate when monosodium glutamate is heated at 100℃ for half an hour, which has little impact on human body. And if in alkaline environment, monosodium glutamate will react chemically to produce a substance called disodium glutamate. Therefore, it should be used and stored properly. [Edit this paragraph] umami monosodium glutamate can stimulate specific taste receptors on tongue taste buds, such as amino acid receptor T 1R 1/T 1R3 or glutamic acid receptor, such as metabolic glutamate receptors (mGluR4 and mGluR 1), to bring people a sense of taste. This kind of taste is the umami flavor in the five flavors that people are familiar with. [Source Request] [Edit this paragraph] The discovery of monosodium glutamate Although monosodium glutamate is widely found in daily food, the role of glutamic acid and other amino acids in enhancing the umami taste of food was only scientifically recognized in the early 20th century. 1907, researcher Ikeda Jumiao of Imperial University in Tokyo, Japan, discovered a brown crystal left by the evaporation of kelp soup, namely glutamic acid. These crystals have an indescribable but good taste. This kind of taste can be found in Ikeda in many foods, especially in kelp. Professor Ikeda called this taste "umami". Then, he applied for a patent for the method of mass production of glutamic acid crystals. Monosodium glutamate, the scientific name is sodium glutamate. There are three stages in its development: the first stage: 1866, Dr. H. Ritthasen, a German, separated amino acids from gluten, and they called them glutamic acid, which was named as glutamic acid or glutamic acid according to the raw materials (because gluten was extracted from wheat). 1908 in the experiment of chrysanthemum morifolium in Ikeda, University of Tokyo, Japan, L-glutamic acid crystal was separated from kelp. This crystal is the same substance as L-glutamic acid hydrolyzed from protein, and both of them are delicious. The second stage: Gluten or soybean meal was used as raw material to produce monosodium glutamate by acid hydrolysis, which was produced by this method before 1965. This method has the advantages of high consumption, high cost, high labor intensity and high requirements for equipment, which requires acid-resistant equipment. The third stage: with the progress of science and the development of biotechnology, the production of monosodium glutamate has undergone revolutionary changes. Since 1965, all monosodium glutamate factories in China have used grain (corn starch, rice starch, wheat starch and sweet potato starch) as raw materials to obtain sodium glutamate which meets the national standards through microbial fermentation, extraction and refining, adding a safe and nutritious condiment to the market, and making dishes more delicious after using it. [Edit this paragraph] Influence on health Monosodium glutamate is a kind of seasoning, and its main component is sodium glutamate. It should be noted that if monosodium glutamate is used at a high temperature above 100℃, the flavor agent sodium glutamate will be transformed into sodium pyroglutamate which is carcinogenic to human body. Because the oil temperature during cooking is generally150℃-200℃, which will turn monosodium glutamate into toxic coking sodium glutamate, it is appropriate to steam and cook the "semi-finished" side dishes with monosodium glutamate. And if in alkaline environment, monosodium glutamate will react chemically to produce a substance called disodium glutamate. Therefore, it should be used and stored properly. Excessive intake may lead to gastric cancer and other human visceral diseases. [Edit this paragraph] Nutritional analysis 1. MSG has no direct nutritional value to human body, but it can increase the umami taste of food, arouse people's appetite and help improve the digestibility of food; 2. Sodium glutamate, the main component of monosodium glutamate, also has the function of treating chronic hepatitis, hepatic coma, neurasthenia, epilepsy, gastric acid deficiency and other diseases. Common name: monosodium glutamate. (C5H8NO4Na) is mild in taste and sour in taste. Efficacy: nourishing, appetizing and helping digestion. Suitable for patients with neurasthenia, cerebral hypoplasia and schizophrenia; Suitable for patients with liver coma and severe liver insufficiency; Suitable for patients with gastric ulcer and gastric juice deficiency; Suitable for people with mental retardation and memory impairment after cerebral hemorrhage; Suitable for petit mal and psychomotor authors; Suitable for people with poor appetite and loss of appetite; Suitable for eating when vegetables or soups are about to be cooked. Avoid eating and cooking for a long time after adding monosodium glutamate. 200710.7 CCTV- news channel Weekly Quality Report, nutrition expert Wu Xiaosong said: monosodium glutamate is the main component, clarifying that "monosodium glutamate has absolutely no harm to human health". The chemical name of monosodium glutamate, also called sodium glutamate, is a kind of amino acid and the final decomposition product of protein. In strong alkali solution, disodium glutamate can be produced, and the umami taste is gone. If the water solution is heated to 120℃, part of sodium glutamate can be dehydrated to produce sodium pyroglutamate, which is even less delicious. According to research; Monosodium glutamate can stimulate people's appetite, improve their ability to absorb other foods, and have a certain nourishing effect on the human body. Because monosodium glutamate contains a lot of glutamic acid, which is an amino acid needed by human body, 96% of it can be absorbed by human body, forming protein in human tissues. It can also combine with blood ammonia to form glutamine which is harmless to the body and relieve the toxic effect of ammonia produced in the process of tissue metabolism. It can also participate in brain protein metabolism and glucose metabolism, promote the oxidation process, and play a good role in the normal activities of the central nervous system. For this reason, it has been reported that it is used to prevent hepatic coma, taking 3 grams of monosodium glutamate each time, 1 day three times; To prevent and treat petit mal, adults should take 2 grams a day, and children should take 1 gram every year, 1 day three times; Cerebral hypoplasia, take L ~ 1 .5g daily,1day three times. Monosodium glutamate is a widely used condiment, which can be decomposed into glutamic acid and tyrosine after being taken into human body, which is beneficial to human health.