| 纯种发酵江米甜酒中游离氨基酸和挥发性香气成分的组成分析 |
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| 引用本文： | 杨生玉,朱显峰,张彭湃.纯种发酵江米甜酒中游离氨基酸和挥发性香气成分的组成分析[J].食品工业科技,2005(1):71-73. |
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| 作者姓名： | 杨生玉 朱显峰 张彭湃 |
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| 作者单位： | 河南大学生命科学学院,开封,475001 |
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| 基金项目： | 河南省科技攻关项目(0324230025) |
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| 摘 要： | 以江米为原料,通过纯种发酵制备江米甜酒。采用高压液 相色谱仪(HPLC)和热脱附-气相色谱/质谱仪(TCT- GC/MS)分别测定其游离氨基酸和挥发性香气成分的组 成。结果表明,在江米甜酒中共检测出游离氨基酸15种, 其中有8种为人体必需氨基酸。该饮液中总游离氨基酸 含量为0.02％,其中赖氨酸含量最高,为24.36mg/L;其挥 发性香气成分共检测鉴定出34种,在这些化合物中,醇 和酯是两类主要的香气组分,其中酯的种类最多,占总数 的24.5％,其次是醇,占总数的20.5％。其中含量排在前5 位的成分依次是:异丁醇、正戊醇、乙醇、2-甲基-1-丁醇 和醋酸异丁酯,占总含量的64％,它们构成了江米甜酒的 主体香气成分。
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| 关 键 词： | 发酵 江米甜酒 氨基酸 香气成分 HPLC TCT-GC/MS |
| 文章编号： | 1002-0306(2005)01-0071-03 |
| 修稿时间： | 2004年6月10日 |
Analysis of the composition of amino acids and aroma components in fermented glutinous rice wine |
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| Yang Shengyu et al.Analysis of the composition of amino acids and aroma components in fermented glutinous rice wine[J].Science and Technology of Food Industry,2005(1):71-73. |
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| Authors: | Yang Shengyu |
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| Affiliation: | Yang Shengyu et al |
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| Abstract: | The glutinous rice wine was prepared through fermentation of Rhizopus sp. by using glutinous rice as material. After two days fermentation, the composition of amino acids and aroma components were analyzed by high performance liquid chromatogram (HPLC) and thermal -desorption cold trap-gas chromatography/mass spectrometry (TCT-GC/MS), respectively. The results showed that 15 kinds of amino acids existed in the glutinous rice wine, and 8 of them were essential to human being. The total content of amino acids in the glutinous rice wine was 0.02 % , and the content of lysine was the highest, being 24.36mg/L. A total of 35 aroma components were identified in the glutinous rice wine, and 7 alcohols and 8 esters were the main components among them. |
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| Keywords: | ferment hlutinous rice wine amino acids aroma components HPLC TCT - GC/MS |
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