超高压催陈对丹阳封缸酒中游离氨基酸的影响  

Effect of high hydrostatic pressure aging on the free amino acids of Danyang jar-sealed rice wine

作　　者：邓娜娜[1] 马永昆[1] 王亚超[1] 许朝中[2] 费雪忠 李国权[3] 朱胜虎[3] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省丹阳酒厂,江苏镇江212003 [3]江苏恒顺醋业股份有限公司,江苏镇江212004

出　　处：《食品工业科技》2014年第18期149-152,共4页Science and Technology of Food Industry

基　　金：江苏高校优势学科建设工程资助项目(PAPD);江苏省高校科研成果产业化推进项目(JHB2011-40);镇江市科技支撑计划项目(SNY20130021)

摘　　要：利用氨基酸全自动分析仪对经过超高压处理的封缸酒中的游离氨基酸进行检测分析,共检测出17种游离氨基酸。结果表明,超高压处理对封缸酒中氨基酸种类没有影响,在400MPa下催陈15min,游离氨基酸总量增加了4.03%,达到了最大增加量;其中酪氨酸显著增加22.03%。当催陈时间为15min,压力分别为500、600MPa时,氨基酸总量分别减少了1.53%、1.18%。鲜味、酸味氨基酸所占百分比基本不变;苦味、涩味氨基酸在400MPa下催陈15min,其含量分别增加了13.98%、3.95%。感官评价表明400MPa处理15min后的封缸酒酒体更丰富醇厚,更易让人接受。Using the automatic amino acid analyzer to analysis the effect of high hydrostatic pressure processing on the free amino acids of Danyang jar-sealed rice wine, 17 amino acids were detected. The results showed that high hydrostatic pressure processing had no effect on the kinds of amino acids. The contents of free amino acids increased by 4.03% respectively,at 400MPa for 15min,which was the maximum increase,the contents of tyrosine increased by 22.03% significantly. The contents of free amino acids decreased by 1.53% and 1.18% when processing pressures were respectively 500MPa and 600MPa for 15min. Umami and sour amino acids, which form the proportion of flavour amino acids,remained basically unchanged. The contents of bitter free amino acids and astringent free amino acids increased by 13.98% and 3.95% respectively,at 400MPa for 15min. Sensory evaluation showed that the wine body was more acceptable after 400MPa for 15min treatment.

关 键 词：超高压 催陈 丹阳封缸酒 游离氨基酸 

分 类 号：TS262.4[轻工技术与工程—发酵工程]