四川麸醋发酵过程中有机酸及游离氨基酸含量变化分析

为了解四川麸醋发酵过程中有机酸及游离氨基酸含量的变化规律,采用高效液相色谱和氨基酸自动分析仪对发酵过程中7种有机酸及17种游离氨基酸含量进行测定。结果表明,四川麸醋发酵过程中含量最高的2种有机酸为乙酸和乳酸,随着发酵的进行,其含量显著增加;草酸、柠檬酸、酒石酸、苹果酸、琥珀酸含量较低,在发酵过程中含量略有变化。游离氨基酸含量随着发酵的进行呈增加趋势,从发酵初期668mg/100g增至1 470 mg/100g,其中天门冬氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、缬氨酸、组氨酸、异亮氨酸、酪氨酸、脯氨酸对四川麸醋风味形成具有较大的贡献。

Changes of organic acids and free amino acids in fermentation process of Sichuan bran vinegar

In order to investigate the changes of organic acids and free amino acid during fermentation process of Sichuan bran vinegar, 7 kinds of organic acids and 17 kinds of free amino acid content were determined by high performance liquid chromatography (HPLC) and automatic amino acid analyzer. The results showed that during fermentation process, acetic acid and lactic acid were the main organic acids of Sichuan bran vinegar, and the contents increased significantly. The contents of oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were low, and there was no obvious change. The contents of free amino acids increased significantly from 668 mg/100 g to 1 470 mg/100 g during the early stage. Among them, Asp, Ser, Glu, Gly, Ala, Val, His, Ile, Tyr, Pro gave a great contribution to the Sichuan bran vinegar.