不同果酒的氨基酸营养价值对比评价  

Comparative evaluation of amino acid nutritional value of different fruit wines

作　　者：沈冰[1] 易志 钟璇 马婷婷[1] 李春梅[1] 韩佳临 SHEN Bing;YI Zhi;ZHONG Xuan;MA Tingting;LI Chunmei;HAN Jialin(Agricultural Engineering College,Guangxi Vocational and Technical College,Nanning 530226,China;Health Research and Testing Center,Zhongyuan Institute,Zhejiang University,Zhengzhou 450000,China)

机构地区：[1]广西职业技术学院农业工程学院,广西南宁530226 [2]浙江大学中原研究院大健康研究与检测中心,河南郑州450000

出　　处：《中国酿造》2024年第4期211-215,共5页China Brewing

基　　金：广西壮族自治区高校中青年教师科研基础能力提升项目(2020KY29019);广西职业技术学院自然科学类重点课题(201102);广西壮族自治区高校中青年教师科研基础能力提升项目(2021KY0979)。

摘　　要：为评价4种水果汁(百香果、水蜜桃、杨梅和甜橙)发酵成果酒后氨基酸营养价值变化,该研究对果汁和果酒的氨基酸组成进行检测,用模糊识别分析法和氨基酸比值系数法对果酒氨基酸营养价值进行分析。结果表明,4种果汁及发酵后果酒均含16种氨基酸,果汁发酵后总氨基酸含量均有下降,百香果果酒下降幅度最小(约66%)。果汁发酵成果酒后,与联合国粮食与农业组织(FAO)/世界卫生组织(WHO)模式和全鸡蛋蛋白模式对比,百香果果酒必需氨基酸贴近度最大,分别为0.94或0.87;与FAO/WHO必需氨基酸模式对比,4种果酒必需氨基酸比值系数分(SRC)均提高,百香果果酒、蜜桃酒、杨梅酒、甜橙酒的SRC分值分别提升20.2%、8.3%、14.22%、4.1%,其中百香果果酒SRC分值最高,为82.02。百香果果酒和甜橙酒的呈味氨基酸总含量较高,分别为111.49 mg/100 mL和111.55 mg/100 mL,其中占比最大的甜味氨基酸含量分别为56.18 mg/100 mL和66.85 mg/100 mL,口感更佳。To evaluate the nutritional value changes of amino acids of four kinds of fruit juice(passion fruit,peach,bayberry,and sweet orange)after fermentation,the amino acid components of the four kinds of fruit juice and the fermented fruit wine were determined,and the nutritional value of the amino acid composition was evaluated using mathematical fuzzy recognition analysis and amino acid ratio coefficient method.The results showed that 16 amino acids were detected in 4 kinds of fruit juice and fermented wine,and the total amino acid content decreased after fermentation.Passion fruit wine showed the smallest decrease,which was about 66%.Compared with Food and Agriculture Organization of the United Nations(FAO)/World Health Organization(WHO)model and whole egg protein model,the essential amino acid closeness of passion fruit wine was the highest,which were 0.94 and 0.87,respectively.Compared with the essential amino acid pattern of FAO/WHO,the score of ratio coefficient(SRC)of essential amino acids in all four fruit wines increased,and the SRC of passion fruit wine,peach wine,bayberry wine,and sweet orange wine increased by 20.2%,8.3%,14.22%,and 4.1%,respectively.Among them,passion fruit wine had the highest SRC,which was 82.02.The total content of flavored amino acids in passion fruit wine and sweet orange wine were 111.49 mg/100 ml and 111.55 mg/100 ml,among which the sweet amino acids content was 56.18 mg/100 ml and 66.85 mg/100 ml,respectively,resulting in a better taste.

关 键 词：发酵果酒 氨基酸 组分分析 营养价值 对比评价 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]