摘要
研究大米和枣渣混合发酵酿醋的游离氨基酸成分。以大米和枣渣为原料,以大米熟料发酵、生料发酵以及以酒精和枣渣直接发酵3种方法生产的枣醋为样品,以米醋作为对照,采用高效液相色谱法对4个不同样品的氨基酸成分进行了分析。结果显示:枣醋中共含有18种游离氨基酸,其中包括7种必需氨基酸;3种枣醋样品的游离氨基酸总量和必需氨基酸含量明显高于米醋,以熟料发酵醋含量最高(氨基酸总量8.068g/L、必需氨基酸含量3.638g/L),其中丙氨酸、谷氨酸、脯氨酸、缬氨酸、苏氨酸含量高于其他氨基酸。添加枣渣后采用熟料发酵法生产枣醋能得到氨基酸含量高且风味浓郁的食醋产品,为枣渣等果品副产物的综合利用提供依据。
The free amino acids composition of rice and jujube residues mixd fermentation vinegar were studied in this paper. Using rice and jujube residues as raw materials, with cooking saccharification rice fermentation, rice raw materials fermentation and with alcohol and jujube residuces direct fermentation product jujube vinegar as samples, with rice vinegar as a comparison, the free amino acid of four samples were analyzed by high performance liquid chromatography. The results showed that 18 free amino acids of jujube vinegar were found, included seven kinds of essential amino acids; the contents of total free amino acids and essential amino acids of three jujube vinegar samples were markedly higher than that of the rice vinegar, the cooking saccharification rice fermentation vinegar was the highest （total amino acids 8.068 g/L, essential amino acids 3.638 g/L）, the contents of Ala, Glu, Pro, Val, Thr were higher than other samples. Using the cooking saccharification rice fermentation product jujube vinegar after added jujube residuces could get a higher amino acids content and flavor vinegar, and provided theoretical foundation for comprehensive utilization of the fruit by-products.
出处
《食品科技》
CAS
北大核心
2013年第7期251-254,共4页
Food Science and Technology
基金
河北省科技计划项目(11221004D)
关键词
枣醋
游离氨基酸
高效液相色谱
jujube vinegar
free amino acids
high performance liquid chromatography（HPLC）
