| 自然发酵酸菜游离氨基酸的分析 |
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| 引用本文： | 杜书,岳喜庆,武俊瑞,孙欣.自然发酵酸菜游离氨基酸的分析[J].食品与发酵工业,2013,39(2):174-176. |
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| 作者姓名： | 杜书 岳喜庆 武俊瑞 孙欣 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,110866 |
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| 基金项目： | 国家自然科学基金青年科学基金项目，国家"863"计划项目，沈阳农业大学青年教师科研基金项目 |
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| 摘 要： | 以自然发酵酸菜为研究对象,利用氨基酸自动分析仪,对酸菜中游离氨基酸的种类及含量进行了测定。结果表明,酸菜中富含17种呈味氨基酸,总含量达635 mg/L。其中,苏氨酸含量最高,其次是谷氨酸、丙氨酸、丝氨酸、缬氨酸和天门冬氨酸等。酸菜中含有7种为人体必需氨基酸,其含量占氨基酸总含量的41.73%。这些呈味氨基酸对酸菜特有风味的形成,具有重要作用。
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| 关 键 词： | 酸菜 自然发酵 游离氨基酸 |
Analysis of free amino acids in Chinese naturally fermented sauerkraut |
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| Du Shu,Yue Xi-qing,Wu Jun-rui,Sun Xin.Analysis of free amino acids in Chinese naturally fermented sauerkraut[J].Food and Fermentation Industries,2013,39(2):174-176. |
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| Authors: | Du Shu Yue Xi-qing Wu Jun-rui Sun Xin |
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| Affiliation: | (College of Food Science,Shenyang Agricultural University,Shenyang 110866,China) |
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| Abstract: | The research object of the study was Chinese naturally fermented sauerkraut.The contents and kinds of free amino acids in sauerkraut were determined by amino acid analyzer.The results showed that Chinese naturally fermented sauerkraut were rich in 17 kinds of free amino acids.The total content was 635mg/L.The free amino acid with highest content was Thr,followed by Alu,Ala,Ser,Val and Asp.Chinese sauerkraut contained 7 kinds of essential amino acids and their content were 41.37% of the total amount.The 17 kinds of flavour amino acids played an important role in formation of Chinese sauerkraut flavor. |
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| Keywords: | Chinese sauerkraut natural fermentation free amino acids |
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