Variation of amino acids and organic acids in fermented grains during fermentation of jujube brandy
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摘要: 利用高效液相色谱法(HPLC)对红枣白兰地酒醅发酵过程中的氨基酸和有机酸含量,及发酵过程中酒度、酸度的动态变化进行了分析研究。研究表明:红枣白兰地发酵酒醅中检测到16种氨基酸和7种有机酸,其中脯氨酸、天冬氨酸、谷氨酸是红枣白兰地发酵的主要氨基酸,发酵过程中平均含量分别为39.749、35.477、11.888 mg/g;乙酸、苹果酸、乳酸是红枣白兰地发酵的主要有机酸,在发酵结束时含量分别为8.189、4.243、3.646 mg/g。发酵过程中,氨基酸和有机酸整体含量呈增长趋势;甜味氨基酸和鲜味氨基酸为总氨基酸含量的45.39%、35.79%,苦味氨基酸含量较低,酒醅中氨基酸是红枣白兰地中风味成分的重要前体物质,并赋予红枣白兰地柔和的风味;比例协调的有机酸有利于增强酒的醇厚口感。Abstract: The dynamic changes of amino acids and organic acids during grains fermentation of jujube brandy were analyzed with high performance liquid chromatography ( HPLC) . The results showed that 16 amino acids and 7 organic acids were detected, proline, aspartic acid, glutamic acid showed the highest content and were dominant, the average content in the fermentation process were 39.749, 35.477, 11.888 mg/g. Acetic acid, malic acid, lactic acid were the main organic acids, the final content were 8.189, 4.243, 3.646 mg/g. At the end of the fermentation, the summation of amino acids and organic acids revealed a tendency to generally ascend, the amount of sweet amino acids and flavor amino acids were 45.39% and 35.79%, but the proportion of bitter amino acid was smaller.The proportions of amino acids and organic acids made the red jujube brandy a good flavor.
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Keywords:
- jujube brandy /
- fermented grains /
- amino acids /
- organic acids /
- dynamic change
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