和田红葡萄汁熬煮过程中游离氨基酸检测与分析

目的研究和田红葡萄汁在熬煮过程中,游离氨基酸含量随糖度升高的变化趋势。方法利用AccQ-Tag-高效液相色谱法对和田红葡萄熬煮汁中游离氨基酸进行定量检测。结果脯氨酸和精氨酸在慕萨莱思中含量最多,其次是赖氨酸、丝氨酸、谷氨酸、丙氨酸、苯丙氨酸,甲硫氨酸含量最少,半胱氨酸未检出。熬煮过程中多数氨基酸含量平稳上升,天冬氨酸和甘氨酸含量略有下降;当糖度达到26°Brix之后,丝氨酸、谷氨酸和甲硫氨酸含量有所下降。结论氨基酸的变化明显受到美拉德反应的影响,总氨基酸的浓缩为慕萨莱思自然发酵及其香味积累提供了前提条件。

Detection and analysis of free amino acids during the cooking process of Hetian red grape juice

Objective To study the change trend of amino acid content with the increase of sugar content during the cooking process of Hotan red grape juice. Methods AccQ-Tag-HPLC method was used to quantitatively detect free amino acids in Hetian red grape cooking juice. Results Proline and arginine were the most abundant in Musales, followed by lysine, serine, glutamic acid, alanine, and phenylalanine. The content of methionine was the least, and cysteine was not Check out. During the cooking process, the content of most amino acids increased steadily, and the content of aspartic acid and glycine decreased slightly; when the sugar content reached 26°Brix, the content of serine, glutamic acid, and methionine decreased. Conclusion The changes of amino acids are obviously affected by the Maillard reaction. The concentration of total amino acids provides a prerequisite for natural fermentation and accumulation of flavor in Musalais.