枸杞干果酒发酵过程中氨基酸组成的变化
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摘要
采用高效液相色谱法,测定了干果枸杞酒发酵过程中的游离氨基酸组成的变化。发酵前后共检测出20种氨基酸,其中均包含必须氨基酸8种,发酵前后氨基酸总量分别为4 379.61 mg·L-1、1 975.71mg·L-1。发酵过程中,大多数氨基酸的变化趋势较为类似,均随着发酵的逐渐旺盛,氨基酸含量降低;但也检测出组氨酸和半胱氨酸含量基本保持不变,而甲硫氨酸含量从初始的8.53mg·L-1上升到最后的10.81mg·L-1。
The changes of free amino acid composition during the fermentation of dry wolfberry were studied by high performance liquid chromatography(HPLC).A total of 20 amino acids were determined before and after fermentation,including 8 essential amino acids.The total amount of amino acids before and after fermentation was 4 379.61 mg·L-1 and 1975.71 mg·L-1 respectively.During the fermentation process,the trend of most amino acids was similar,and the content of amino acids was decreased with the increase of fermentation.However,the contents of histidine and cysteine kept constant,while the methionine content increased from the initial 8.53 mg·L-1 to the final 10.81 mg·L-1.
The changes of free amino acid composition during the fermentation of dry wolfberry were studied by high performance liquid chromatography(HPLC).A total of 20 amino acids were determined before and after fermentation,including 8 essential amino acids.The total amount of amino acids before and after fermentation was 4 379.61 mg·L-1 and 1975.71 mg·L-1 respectively.During the fermentation process,the trend of most amino acids was similar,and the content of amino acids was decreased with the increase of fermentation.However,the contents of histidine and cysteine kept constant,while the methionine content increased from the initial 8.53 mg·L-1 to the final 10.81 mg·L-1.
引文
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[3]Wang J M.Lyciumbarbarum polysaccharide inhibits the infectivity of Newcastle disease virus to chicken embryo fibroblast.[J].International Journal of Biological Macromolecules,2010,46(2):212-6.
[4]Veena C K,Josephine A,Preetha S P,et al.Beneficial role of sulfated polysaccharides from edible seaweed Fucusvesiculosus in experimental hyperoxaluria[J].Food Chemistry,2007,100(4):1552-1559.
[5]宋于洋,牛攀新,蔡永革.枸杞葡萄酒工艺的研究[J].食品工业,2005(2):41-42.
[6]杨天英.枸杞酒生产工艺初探[J].中国酿造,2005,24(12):51-53.
[7]潘斌.干枸杞刺葡萄酒发酵工艺研究[J].酿酒科技,2015(12):30-32.
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[9]Guan L,Wu B,Hilbert G,et al.Cluster shading modifies amino acids in grape(Vitisvinifera,L.)berries in a genotype and tissue-dependent manner[J].Food Research International,2017(98):2-9.
[10]刘婧琳.浓缩苹果汁酿造苹果酒的工艺优化及不同发酵基质苹果酒成分分析[D].陕西师范大学,2012.
[11]汤卫华,曹天一,王立晖,等.枸杞酒枸杞酶解条件的研究[J].中国酿造,2014,33(6):103-106.
[12]郭晓旭,王强,李国莹,等.红曲枸杞酒发酵工艺优化研究[J].酿酒科技,2015(5)5:79-82.
[13]王孔斌,王君高,李全国.一种新型枸杞酒的研制[J].酿酒科技,2014(4):72-74.
[14]聂永华,刘福玲,徐桂花,等.响应面分析法优化枸杞酒发酵醪的浸渍工艺[J].中国酿造,2013,32(9):91-95.
[15]赵智慧.前处理工艺对鲜枸杞发酵酒品质的影响研究[J].酿酒,2017,44(4):118-121
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[18]李沁娅,孙宝国,郑福平,等.11种保健酒中游离氨基酸的比较分析[J].酿酒科技,2016(9):38-42.
[19]唐柯,马磊,徐岩,等.基于游离氨基酸水平对葡萄酒产地和品种的判别分析[J].食品与发酵工业,2015,41(9):159-163.
[20]沈颖,刘晓艳,白卫东,等.荔枝酒酿造过程中氨基酸的变化[J].食品与发酵工业,2012,38(5):191-196.
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[22]AlbertG.Moat,JohnW.Foste,MichaelP.Spector,等.微生物生理学:中文版[M].北京:高等教育出版社,2009.