四大名醋的游离氨基酸组成成分分析
目的 检测四大名醋中的游离氨基酸, 探讨各游离氨基酸对食醋滋味的贡献度, 为食醋的质量控制及滋味品质的提高提供基础。方法 先用磺基水杨酸溶液对食醋样品进行前处理, 再利用30+氨基酸自动分析仪确定游离氨基酸含量。通过计算味道强度值(TAV)确定各游离氨基酸对食醋滋味的贡献率。结果 保宁醋氨基酸含量最多为3438.55 mg/100 mL, 红曲醋3年陈酿中氨基酸含量最少为737.55 mg/100 mL。保宁醋、镇江香醋、山西老陈醋中对滋味有贡献的氨基酸个数依次为11、8、5。不同酿造年份(3年、5年、8年)的红曲醋中对滋味有贡献的氨基酸个数依次为3、4、4。结论 利用氨基酸自动分析仪可确定食醋中游离氨基酸的含量, 而味道强度值的引入可计算各游离氨基酸对食醋滋味的贡献率。
Objective To detect free amino acid composition in four famous vinegars in China and calculate its taste active values for developing vinegar quality control and taste evaluation. Methods Six sample vinegars were processed by sulfosalicylic acid solution and there free amino acid content were determined by automatic amino acid analyzer. The rate of taste contribution was measured by taste active values. Results Baoning vinegar contained free amino acid of 3438.55 mg/100 mL at most, while 3 aged monascus vinegar contained the least of free amino acid of 737.55 mg/100 mL. The number of free amino acid, contributed to taste in baoning vinegar, Zhenjiang fragrant vinegar, Shanxi mature vinegar, were 11, 8, and 5, respectively. The number of free amino acid, contributed to taste in composition were analyzed using an automatic amino acid analyzer and there taste contributions were determined by taste active values (TAV). The monascus vinegar of different vintages (3 aged, 5 aged, 8 aged), were 3, 4, and 4, respectively. Conclusion The free amino acid compositions are well analyzed using an automatic amino acid analyzer and there taste contributions can be determined by taste active values (TAV).
标题：四大名醋的游离氨基酸组成成分分析
英文标题：Study on free amino acid composition of 4 famous vinegars in China
作者：
张璟琳 北京工商大学理学院
黄明泉 北京工商大学北京市食品风味化学重点实验室；北京工商大学食品质量与安全北京实验室；北京工商大学食品添加剂与配料北京高校工程研究中心
孙宝国 北京工商大学北京市食品风味化学重点实验室；北京工商大学食品质量与安全北京实验室；北京工商大学食品添加剂与配料北京高校工程研究中心
中文关键词:食醋,游离氨基酸,味道强度值,
英文关键词:vinegar,free amino acid,taste active values,
发表日期：2014-09-11
- 文件大小:
- 1.31 MB
- 下载次数:
- 60
-
高速下载
|
|
