| 陈窖豆豉粑类黑精提取及骨架肽段氨基酸组成分析 |
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| 引用本文： | 秦礼康,丁霄霖.陈窖豆豉粑类黑精提取及骨架肽段氨基酸组成分析[J].食品科学,2006,27(1):125-129. |
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| 作者姓名： | 秦礼康 丁霄霖 |
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| 作者单位： | 江南大学食品学院； 贵州大学生命科学学院 |
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| 基金项目： | 贵州省自然科学基金;贵州省教育厅自然科学基金 |
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| 摘 要： | 发酵期18个月的陈窖豆豉粑,其类黑精含量按Hashiba方法以干基计为4.76%。采用优化的常温分离提取工艺获得的类黑精组分经氨基酸分析表明,陈窖豆豉粑类黑精骨架由肽段构成,并且肽段中最具类黑精形成活性的氨基酸残基主要是天冬氨酸(Asp)、谷氨酸(Glu)、精氨酸(Arg)、赖氨酸(Lys)和脯氨酸(Pro)。
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| 关 键 词： | 陈窖豆豉粑 类黑精 提取分离 氨基酸组成 Maillard反应 |
| 文章编号： | 1002-6630（2006）01-0125-05 |
| 收稿时间： | 2005-01-24 |
| 修稿时间： | 2005-01-24 |
Extractions of Melanoidins in the Long- Ripenned Douchiba(DCB) and Analyses of Amino Acid Compositions in Its Peptide Skeltons |
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| QIN Li-kang,DING Xiao-lin.Extractions of Melanoidins in the Long- Ripenned Douchiba(DCB) and Analyses of Amino Acid Compositions in Its Peptide Skeltons[J].Food Science,2006,27(1):125-129. |
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| Authors: | QIN Li-kang DING Xiao-lin |
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| Affiliation: | 1.School of Food, Southern Yangtze University; 2.School of Life Science, Guizhou University. |
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| Abstract: | The contents of melanoidins in the long- ripenned Douchiba(DCB) fermented for 18 months in the amount of 4. 76%(dry basis) according to Hashiba's method. The analyses of the amino acids in melanoidin fractions separated by optimized extraction procedures at ambient temperature showed that a part of the melanoidin skeleton was composed of peptide structure, in which the most reactive amino acids residues to form melanoidins mainly were aspartic acid, glutamic acid, arginine, lysine and proline. |
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| Keywords: | long- ripenned Douchiba (DCB) melanoidin isolations amino acid compositions Maillard reaction |
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