陕西朱鹮黑米酒氨基酸成份分析

采用121MB型氨基酸分析仪测定了陕西朱鹮黑米酒中的氨基酸质量浓度。结果表明:朱鹮黑米酒中含有18种氨基酸和γ-氨基丁酸,氨基酸总质量浓度为9133.5 mg.L-1,必需氨基酸占氨基酸总量的51.7%。半必需氨基酸占氨基酸总量的10%。味觉氨基酸占氨基酸总量的73.8%。与文献中报道的发酵酒氨基酸总量相比是啤酒的5倍、红葡萄酒的5.4倍、黄酒的1.35倍、清酒2.18倍、沉缸酒的2.8倍,此外必需和半必需氨基酸的含量、味觉氨基酸含量与之比较也均为最高。

Amino Acid Composition Analysis in Shaanxi Crested Ibis Black Rice Wine

The 121MB amino acid analyzer was used to measure the content in Shaanxi crested ibis black rice wine.The result showed that it contained 18 kinds of amino acid and a γ-amino butyric acid,and the content of the total amino acid was 9133.5mg·L-1.The essential amino acids accounted for 51.7% of the total,the semi-essential accounted for 10%,and taste ones 73.8%.Comparing with the total fermented wine amino acid content reported in the literature,amino acid content in the crested ibis black rice wine was 5 times of beer,5.4 times of red wine,1.35 times of yellow rice wine,2.18 times of sake,and 2.8 times of catalyzed-crock rice wine,the essential,semi-essential and taste amino acid contents were also the highest.