阿胶酱油的氨基酸组成分析  

Analysis of amino acid component in e-gum soybean sauce

作　　者：石海英[1] 徐伟[1] 彭向前[1] 徐晓艳[1] 

机构地区：[1]聊城大学生命科学学院,山东聊城252059

出　　处：《中国调味品》2010年第8期105-106,共2页China Condiment

摘　　要：利用L-8900型氨基酸自动分析仪对阿胶酱油成份进行检测,结果表明:除色氨酸被水解破坏外,其他17种氨基酸含量丰富,尤其是总必需氨基酸含量比普通酱油提高12%以上。Amino acid component in e-gum soy sauce was analyzed by L-8900 high speed amino acid analyzer.The result suggested that Tryptophan was destroyed in acid hydrolysis and was undetected.The content of 17 kinds of amino acids was abundant in e-gum soybean sauce.The total content of essential amino acids was enhanced 12% than the one of common soy sauce.

关 键 词：阿胶酱油 氨基酸 L-8900氨基酸分析仪 

分 类 号：TS264.21[轻工技术与工程—发酵工程]