中国食品学报2017，Vol.17Issue(5)：232-238,7.DOI:10.16429/j.1009-7848.2017.05.030
传统手工黄酒发酵过程中常见游离氨基酸和γ-氨基丁酸的变化研究
Studies on Common Free Amino Acid and γ-Aminobutyric Acid Contents Change in the Fermentation Process of Manual Chinese Rice Wine
摘要
Abstract
The aim of the present work was to obtain the changing of free amino acids and y-aminobutyric acid (GABA) in the process of the Chinese rice wine fermentation,total sugar,alcohol,and total acid were also investigated.The results showed that free amino acids and GABA increased slowly at primary fermentation and in the early period of the post-fermentation,increased rapidly in the later period of the post-fermentation of the manual Chinese rice wine.Total sugar decreased significantly at primary fermentation;At the end of the primary fermentation,alcohol and total acid have reached the half at the end of fermentation.With the decreasing of total sugar and increasing of total acid and alcohol,the yeast autolyzed constantly,so as to make the contents of common free amino acids and GABA increased rapidly.At the end of the fermentation,content of GABA was 120.555 mg/L,the free essential amino acids 2 825.656mg/L,total free amino acids 7 397.065 mg/L,total sugar 6.757 g/L,alcohol 18.417％,and total acid 6.16 g/L.关键词
游离氨基酸/γ-氨基丁酸/手工黄酒Key words
free amino acid/γ-GABA/manual Chinese rice wine引用本文复制引用
龚金炎,单之初,潘兴祥,黄俊,毛建卫,曾金红,李博斌..传统手工黄酒发酵过程中常见游离氨基酸和γ-氨基丁酸的变化研究[J].中国食品学报,2017,17(5):232-238,7.基金项目
国家自然科学基金项目(31470793) （31470793）
国家十二五科技支撑计划项目(2011BAD23B02) （2011BAD23B02）
浙江省自然科学基金项目(Q13C200006) （Q13C200006）
浙江省重点科技创新团队项目(2009R09028-12) （2009R09028-12）
浙江省博士后科研项目(BSH1302066) （BSH1302066）
绍兴县科技攻关项目(2012702) （2012702）
浙江省大学生科技创新活动计划项目(2013R415015) （2013R415015）
