黄酒糟的氨基酸组成及脂类成分分析  

Analysis on amino acid composition and lipid of yellow wine lees

作　　者：李华[1,2] 施佳慧[2] 

机构地区：[1]扬州大学烹饪营养与科学系,江苏扬州225001 [2]浙江大学食品科学与营养系,浙江杭州310029

出　　处：《安徽农业科学》2009年第34期17142-17143,共2页Journal of Anhui Agricultural Sciences

基　　金：国家科技部863计划项目(2007AA10Z324)

摘　　要：[目的]研究黄酒糟的氨基酸组成和脂类成分。[方法]分别采用氨基酸自动分析仪、薄层扫描仪和气相色谱仪对黄酒糟的氨基酸组成、脂质组成和脂肪酸组成进行研究。[结果]黄酒糟的蛋白质含量为335.2g/kg(DW),必需氨基酸的含量为111.7g/kg(DW),占氨基酸总量的36.60%,赖氨酸是黄酒糟的限制性氨基酸;黄酒糟脂肪含量为16.7g/kg(DW),不饱和脂肪酸占脂肪酸总量的57.77%,其中油酸占25.00%,亚油酸和α-亚麻酸2种必需脂肪酸占脂肪酸总量的11.27%。[结论]黄酒糟适合用于生产调味品、提取植物性蛋白和开发低脂高蛋白高纤维保健食品。[ Objective ] The study aimed to the amino acid composition and lipid components of yellow wine lees. [ Method ] Amino acid compo-sition, lipid composition and fatty acid composition of yellow wine lees were measured by automatic amino acid analyzer, thin layer chromatography and gas chromatography,respectively. [ Result] The protein content of yellow wine lees was 335.2 g/kg（DW） ,the essential amino acid content was 111.7 g/kg（ DW）, accounting for 36.60% of total amino acids. Lysine was the limiting amino acid. The lipid content was 16.7 g/kg （DW）. Unsaturated fatty acids accounted for 57.77% of total fatty acids including 25.00% oleic acid, 11.27% essential fatty acids （ linoleie acid and α- linolenic acid）. [ Conclusion] Yellow wine lees was suitable for producing seasonings,extracting plant protein and developing healthy food with low fat,high protein and high fiber contents.

关 键 词：黄酒糟 氨基酸 脂肪酸 蛋白质 脂质 

分 类 号：TS262.4[轻工技术与工程—发酵工程]