山西老陈醋中特征氨基酸成分的分析研究  

Componential Analysis Research on Characteristics of Amino Acid in Shanxi Aged Vinegar

作　　者：王争争[1,2] 李婷[1] 张磊[1] 杨庆文[1] 吴光明[1] 赵欣[1] 李慧[1] 

机构地区：[1]山西省生物研究所,山西太原030006 [2]山西农业大学,山西晋中030801

出　　处：《农产品加工（创新版）（中）》2014年第10期52-54,57,共4页Farm Products Processing

基　　金：国家"863"计划项目(2011AA10090401);山西科技攻关项目(20120313030-2)

摘　　要：以13种不同品牌山西老陈醋为试验样本,利用氨基酸自动分析仪对其17种氨基酸的含量进行测定分析,并运用灰色关联分析方法对山西老陈醋中的氨基酸态氮与氨基酸成分进行关联度分析。结果表明,甘氨酸、丙氨酸、缬氨酸与氨基酸态氮的关联度相对较高,初步确定甘氨酸、丙氨酸、缬氨酸为山西老陈醋中特征氨基酸成分。The seventeen kinds of amino acids content are determined by amino acid analyzer with thirteen different brands of Shanxi aged vinegar. Meanwhile, the grey relational analysis （GRA） method is applied to amino nitrogen and amino acid composition in Shanxi aged vinegar to conduct a rational analysis. The results show that the glycine, alanine and valine are highly correlated with the amino nitrogen, which are preliminary determine the characteristic components in Shanxi aged vinegar.

关 键 词：山西老陈醋 特征氨基酸成分 灰色关联分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]