茶树花酒的氨基酸与风味物测定  

Determination of amino acids and flavor substances in camellia wine

作　　者：姚敏[1,2] 谭书明 徐素云[1,2] 张少才[2] 黎洋[1,2] 丁健[1,2] 李东[1,2] 邓毅[1,2] 

机构地区：[1]贵州农畜产品贮藏加工重点实验室,贵阳550025 [2]贵州大学酿酒与食品学院,贵阳550025

出　　处：《食品科技》2014年第12期303-307,共5页Food Science and Technology

基　　金：贵州省重大科技专项(黔科合重大专项[2013]6006-2)

摘　　要：通过对一种色泽、气味、滋味、典型性等感官品质良好的茶树花浸泡酒进行测定,得到各项指标为酒精度52.50°,可溶性固形物16.82%,多糖12.8 g/L,多酚1084.89 mg/L,黄酮991.72 mg/L;并通过氨基酸分析和气相-质谱联用,对该茶树花酒的营养与风味进行了鉴定。结果表明:酒体中氨基酸共有13种,含量达1749.69 mg/L,其中游离氨基酸10种,含量仅401.66mg/L,为水解氨基酸的22.96%;该酒中有6种必需氨基酸,且必需氨基酸游离率高。该酒中的挥发性风味物主体为醇类,是整体挥发性成分的89.368%,其中乙醇达80.909%,还有酯类为3.644%,醇类和酯类多来自酒基的低沸点小分子挥发物;在挥发性物质中还检测出高含量的乙缩醛达5.429%,以及来自茶花的烯类物质柏木烯。It was dectected by one kind of camellia wine with good quality in appearance, smell and taste, whose alcoholic strength is 52.50 ° and with soluable solid 16.82%, polysaccharide 12.8 g/L, polyphenols 1084.89 mg/L, flavovoids 991.72 mg/L. By using amino acid analyzer and Gas Chromatograph mass spectrum, the nutrition and flavor of the wine was analysed. The result showed that there were 13 species of amino acid in camellia wine, whose content was 1749.69 mg/L, and it included 10 species of free amino acid, with content of 401.66 mg/L. The free amino acids, whose essential amino acid content was relatively higher, occupied 22.96% of the total amino acid. And there were 6 species of essential amino acid in the wine. The major flavor substances of the camellia wine were alcohols, which occupied 89.368% of the whole and espectially with the ethanol of 80.909% and sters, with its content of 3.644%, were all micromolecule with low-boilling. 1,1-diethoxy-ethane whose content was 5.429% and α-cedrene were existed.

关 键 词：茶树花酒 氨基酸 气相-质谱联用 风味 

分 类 号：TS262.91[轻工技术与工程—发酵工程]