摘要
以江米为原料,通过安琪纯种根霉酒曲和民间传统甜酒曲发酵制备江米甜酒。采用高压液相色谱(HPLC)和邻苯二甲醛(OPA)柱前衍生法测定其游离氨基酸的组成。结果表明:在安琪纯种根霉发酵江米甜酒中共检测出游离氨基酸15种,而在民间传统甜酒曲发酵江米甜酒中共检测出游离氨基酸16种,其中都有8种为人体必需氨基酸。在安琪纯种根霉发酵江米甜酒中总游离氨基酸含量为0.02%,其中赖氨酸含量最高,为24.36mg/L;而在民间传统甜酒曲发酵江米甜酒中总游离氨基酸含量为0.03%,为安琪纯种根霉发酵江米甜酒的1.5倍,其中苯丙氨酸含量最高,为27.46mg/L。
The glutinous rice wine were prepared through brewing of angel rhizopus sp. and traditional xiaoqu by using glutinous rice as material, respectively. After two days fermentation, the composition of amino acids were analyzed by high performance liquid chromatogram (HPLC). The results showed that 15 and 16 kinds of amino acids existed in the glutinous rice wine brewed by angel rhizopus sp. and traditional xiaoqu, respectively, and 8 of them were essential to human being. The total content of amino acids in the glutinous rice wine brewed by angel rhizopus sp. was 0.02%, and the content of lysine was the highest, being 24.36mg/L. The total content of amino acids in the glutinous rice wine was 0.03%, which was 1.5 times more than the former, and the content of phenylalanine was the highest, being 27.46 mg/L.
出处
《食品科技》
CAS
北大核心
2005年第1期77-80,共4页
Food Science and Technology
基金
河南省科技攻关项目(0324230025)。
