酱香型白酒第四、五轮次基酒中游离氨基酸分析

该研究通过全自动氨基酸分析仪对酱香型白酒酿造中第四、五轮次基酒的加曲酒醅、入池酒醅和出池酒醅的游离氨基酸组成进行分析。结果表明，第四轮次和第五轮次酒醅分别检测到23种和21种氨基酸或化合物，第五轮次各个阶段酒醅中游离氨基酸总量明显高于第四轮次同阶段的游离氨基酸总量。出池酒醅中游离氨基酸含量最高，加曲酒醅中的游离氨基酸含量最低，堆积发酵和窖池发酵过程会产生大量的游离氨基酸。主成分分析结果表明，大多数游离氨基酸彼此之间具有较强的相关性，且第五轮次基酒氨基酸间的相关性较第四轮次更强。

Analysis of free amino acids in the fourth and fifth rounds base liquor of sauce-flavor Baijiu

The composition of free amino acids in the fermented grains of adding Daqu, loading pits and unloading pits of the fourth and fifth rounds base liquor during sauce-flavor Baijiu (Chinese liquor) fermentation was studied by automatic amino acid analyzer. The results suggested that 23 and 21 kinds of amino acids or compound were detected in the fourth and fifth rounds fermented grains, respectively. The total content of free amino acids at each stage of the fifth rounds fermented grains was significantly higher than that of in the fourth round fermentation. The level of free amino acids was the highest in fermented grains of unloading pits, but the content of free amino acids was the lowest in fermented grains of adding Daqu. The pile-up and pits fermentation process produced a large number of free amino acids. The principle components analysis results showed that most free amino acids had strong correlation with each other, and the correlation among amino acids in the fifth round base liquor was stronger than that of the fourth round fermentation.