食品与机械2017，Vol.33Issue(7)：11-15,5.DOI:10.13652/j.issn.1003-5788.2017.07.003
四川麸醋发酵过程中有机酸及游离氨基酸含量变化分析
Changes of organic acids and free amino acids in fermentation process of Sichuan bran vinegar
摘要
Abstract
In order to investigate the changes of organic acids and free amino acid during fermentation process of Sichuan bran vinegar,7kinds of organic acids and 17 kinds of free amino acid content were determined by high performance liquid chromatography (HPLC) and automatic amino acid analyzer.The results showed that during fermentation process,acetic acid and lactic acid were the main organic acids of Sichuan bran vinegar,and the contents increased significantly.The contents of oxalic acid,citric acid,tartaric acid,malic acid and succinic acid were low,and there was no obvious change.The contents of free amino acids increased significantly from 668 mg/100 g to 1 470 mg/100 g during the early stage.Among them,Asp,Ser,Glu,Gly,Ala,Val,His,Ile,Tyr,Pro gave a great contribution to the Sichuan bran vinegar.关键词
四川麸醋/有机酸/游离氨基酸/主成分分析Key words
Sichuan grain vinegar/organic acid/free amino acid/principal component analysis引用本文复制引用
刘芳,张奶英,刘书亮,敖晓琳..四川麸醋发酵过程中有机酸及游离氨基酸含量变化分析[J].食品与机械,2017,33(7):11-15,5.基金项目
四川省农业科技成果转化资金项目(编号:14NZ0012) （编号:14NZ0012）
