不同品种蓝莓酒游离氨基酸含量及其呈味特征分析  

Analysis of free amino acids and taste characteristics of different varieties of blueberry wine

作　　者：管春成 阳志锐 GUAN Chuncheng;YANG Zhirui(Food and Drug Inspection and Testing Center of Qiandongnan,Kaili 556011,China;College of Life and Health Science,Kaili University,Kaili 556011,China)

机构地区：[1]黔东南州食品药品检验检测中心,贵州凯里556011 [2]凯里学院大健康学院,贵州凯里556011

出　　处：《安徽农学通报》2024年第10期96-101,共6页Anhui Agricultural Science Bulletin

基　　金：黔东南州科技计划项目“黔东南州不同蓝莓品种发酵蓝莓果酒的特性研究”(黔东南科合基础〔2022〕10号)。

摘　　要：本研究以“顶峰”等7个主栽蓝莓品种发酵的蓝莓酒为试验材料,采用液相色谱-串联质谱(LC-MS/MS)检测蓝莓酒中的游离氨基酸组分及含量。结果表明,7种蓝莓酒共检测出15种游离氨基酸,分别是甘氨酸、丙氨酸、丝氨酸、脯氨酸、天冬氨酸、赖氨酸、谷氨酸、甲硫氨酸、组氨酸、精氨酸、苯丙氨酸、亮氨酸、酪氨酸、苏氨酸和缬氨酸,其中“顶峰”蓝莓酒中氨基酸总量和必需氨基酸含量均最高,分别为175.19和42.15mg/L。相关性分析结果表明,7个品种蓝莓酒的氨基酸之间绝大多数呈正相关关系(P<0.01),蓝莓在发酵过程中游离氨基酸协同积累。蓝莓酒呈味氨基酸含量从高到低依次为鲜味氨基酸>甜味氨基酸>酸味氨基酸>苦味氨基酸>芳香族氨基酸,“顶峰”蓝莓酒鲜味氨基酸、甜味氨基酸、酸味氨基酸和苦味氨基酸含量均较高,“灿烂”蓝莓酒芳香族氨基酸含量较高。The free amino acids(FAAs)in blueberry wines fermented from 7 blueberry varieties including“Dingfeng”were determined by liquid chromatography-tandem mass spectrometry(LC-MS/MS).The result showed that 15 FAAs were detected in 7 blueberry wines,including glycine,alanine,serine,proline,aspartic acid,lysine,glutamate,methionine,histidine,arginine,phenylalanine,leucine,tyrosine,threonine and valine.The total amount of FAAs and essential FAAs in“Dingfeng”blueberry wine were the highest,which were 175.19 and 42.15 mg/L,respectively.Correlation analysis showed that most of the FAAs in 7 blueberry wines were significantly positively correlated(P<0.01),and the accumulation of FAAs in blueberry wines was synergistic in the fermentation process.The flavor FAAs contents in blueberry wines were in the order of fresh FAAs>sweet FAAs>sour FAAs>bitter FAAs>aromatic FAAs.The fresh FAAs,sweet FAAs,sour FAAs and bitter FAAs in“Dingfeng”blueberry wine were higher,while the aromatic FAAs in“Brightwell”blueberry wine were higher.

关 键 词：蓝莓 蓝莓酒 游离氨基酸 呈味特征 相关性分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]