发酵药用米酒中游离氨基酸和挥发性香气成分的组成  

The Composition of Amino Acids and Aroma Components In Fermented Medical Herb Rice Wine

作　　者：邓开野[1] 任露泉[2] 李玉[1] 于雷[1] 吴万镇[3] 

机构地区：[1]吉林农业大学食品工程学院,吉林长春130118 [2]吉林大学地面机械仿生技术教育部重点实验室,吉林长春130051 [3]韩国忠南大学校农科大学食品工学科,韩国大田305764

出　　处：《吉林农业大学学报》2002年第3期108-112,共5页Journal of Jilin Agricultural University

基　　金：韩国酒类研究协会资助项目

摘　　要：以大米为原料 ,分别添加中药粉末和中药浸出物 ,通过发酵法制备药用米酒。经 6 0d发酵后 ,采用高压液相色谱仪和气相色谱 /质谱仪测定其游离氨基酸和挥发性香气成分的组成。结果表明 :各组中均检测出游离氨基酸 19种 ,而中药粉末添加组中的游离氨基酸总含量最高 ,达 974 9mg/L ,普通米酒及中药浸出物添加组中游离氨基酸含量分别为 6 5 8 1mg/L和 6 2 7 6mg/L。挥发性香气成分分析结果为 :添加中药粉末米酒和普通米酒分别检出 16种 ,添加中药浸出物米酒检出 12种 ,但各组中香气成分略有不同。苯丙类物质和苯甲酸乙酯在普通米酒中未检出 ,在 2种药用米酒中有苯丙类物质检出 ,但组成不同 ,α 萜品烯在药用米酒中未检出 。The medical herb rice wine was prepared through fermentation by using rice, medical herbal powder and herb extract as materials After 60 day′s fermentation, the compositions of amino acids and aroma components were analysed The results showed that 19 kinds of amino acids existed in all groups The total contents of amino acids in the group with herb powder addition was the highest, being 974 9?mg/L , other two groups being 658 1?mg/L, and 627 6?mg/L, respectively The result of compositions of aroma components showed that 16 kinds of that were determined respectively in the two groups of rice wine and wine with herbal powder addition, and 12 kinds in the group of herb extract added The aroma components varied sligntly The matter of phenyl propyl type and ethyl benzoate were not found in the group of rice wine, but in the other two groups of medical herb wines There was a terpinene in rice wine, but not in herb wines

关 键 词：发酵药用米酒 游离氨基酸 挥发性香气成分 组成 

分 类 号：TS262.91[轻工技术与工程—发酵工程]