桑椹酒中氨基酸含量分析

建立采用氨基酸分析仪测定桑葚酒中18种氨基酸含量的分析方法。样品经氮吹去除乙醇处理后，采用酸/碱水解将其中的蛋白质和肽类化合物转化成游离氨基酸，采用氨基酸分析仪测定其含量。18种氨基酸在2.5～250.0 μmol/L的浓度范围内，峰面积和浓度呈良好的线性关系，相关系数R为0.998 8～0.999 9，检出限均＜0.50 mg/L，各化合物的加标回收率为72.8%～104.0%，重复性试验结果相对标准偏差（RSD）均＜5.0%。该方法可靠、准确、重现性好，为桑椹酒的营养价值评价提供参考资料。

Detection of amino acids contents in mulberry wine

The determination method for 18 kinds of amino acids in mulberry wine was established by amino acid analyzer. After nitrogen-blow to remove ethanol, the protein and peptide in mulberry wine were decomposed into free amino acids by hydrolysis with acid or alkali, and then the contents were determined by amino acid analyzer. The calibration curves of the 18 amino acids were linear in the range of 2.5-250.0 μmol/L with correlation coefficients of 0.998 8-0.999 9, limit of detection (LOD) for the compounds were all less than 0.50 mg/L. The adding standard recovery rate was 72.8%-104.0%, and relative standard deviation (RSD) of the repeatability tests results for the compounds were less than 5.0%. The method was accurate, reliable and with good repetition, and it provided reference for the evaluation of the nutritional value of mulberry wine.