作　　者： ; ; ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品与发酵工业》 2012年第5期191-196,共6页

摘　　要： 利用高效液相色谱法(HPLC)对不同发酵温度的荔枝酒酿造过程中氨基酸含量的动态变化进行了分析研究。结果表明,荔枝汁和荔枝酒中均含有丙氨酸、苏氨酸、缬氨酸、谷氨酸、丝氨酸等14种氨基酸,其中,丙氨酸是荔枝汁和荔枝酒中的主体氨基酸,含量分别达1 139.682 mg/L、341.049～412.161 mg/L。不同发酵温度的荔枝酒酿造动态过程中,其游离氨基酸的种类和含量变化较大,且变化趋势各异。不同贮藏方式对荔枝酒中氨基酸含量和种类影响也不同。通过比较,发酵温度12℃优于15℃,发酵温度为15℃的荔枝酒中氨基酸含量在贮藏过程中变化幅度较大,不稳定,且影响风味的氨基酸较多。 The variation of amino acids during the brewing process of litchi wine at different fermentation temper-ature were studied by high performance liquid chromatography （HPLC） . The results showed that the lychee juice and litchi wine both contained 14 kinds of amino acids, such as alanine, threonine, valine, glutamic acid, serine, and so on. Among them, L-alanine was the main amino acid and its content reached 1139. 682 mg/L and 341. 049-412. 161 mg/L in lychee juice and litchi wine respectively. During the dynamic brewing process of litchi wine at different temparature, the contents and types of free amino acids were varied with different trend. Different storage way had dif-ferent impact on types and content of amino acid. Fermentation temperature influenced free amino acid content of li-tchi wine, and 12 was better than 15℃. The amino acids contents of litchi wine fermentated at 15℃ changed obvi- ously and unsteadily, and contained more amino acids that influenced the flavor.

关 键 词： 荔枝酒 氨基酸 发酵 动态变化

领　　域： [轻工技术与工程] [轻工技术与工程]