摘要
采用柱后衍生离子交换色谱法测定不同工艺酿造人参发酵酒中氨基酸含量,分析不同酿造工艺对氨基酸含量产生的影响,并通过计算氨基酸比值系数评价不同工艺酿造人参发酵酒的营养价值。结果表明,现代酿造工艺生产的人参发酵酒17种氨基酸总量和药效氨基酸分别为4782.26mg/L和2880.37mg/L,明显高于传统酿造工艺的3514.14mg/L和2182.87mg/L,分别超出传统工艺的36.09%和31.95%;现代工艺酿造的人参发酵酒质量分数明显高于传统工艺和WHO/FAO推荐值。
In order to analyze the effects of different brewing technologys on the contents of amino acids,and evaluate the impacts of different brewing processes in ginseng fermented wine on the nutritional value,we calculated the ratio coefficient of amino acid,and measured the contents of amino acids by post-column derivation ion exchange chromatography method. The results showed that the levels of amino acids and medicinal amino acids were 4782. 26 mg / L and 2880. 37 mg / L in the modern brewing process of ginseng fermented wine,respectively,which were significantly higher than those of the traditional brewing process（ 3514. 14 mg / L and 2182. 87 mg / L） by36. 09% and 31. 95%,respectively. Quality score of modern brewing process of ginseng fermented wine is significantly higher than that of the traditional brewing process and the WHO / FAO.
出处
《特产研究》
2015年第4期41-44,共4页
Special Wild Economic Animal and Plant Research
基金
吉林省科技厅项目(YYZX201243)
关键词
人参
发酵酒
氨基酸
酿造
工艺
Panax ginseng C.A.Mey
fermented wine
amino acids
brewing
process
