摘要
以广东客家黄酒为对象,研究其发酵过程中γ-氨基丁酸(GABA)及相关物质的动态变化情况。结果表明:在前发酵和后发酵的前期,黄酒中GABA含量比较稳定;在前发酵和后发酵的后期,GABA含量都显著增加;前后发酵结束后GABA含量分别维持在230 mg/L和300 mg/L左右。在前发酵和后发酵前期,GABA合成关键酶谷氨酸脱羧酶(GAD)的活性呈明显上升趋势,而后因发酵中米酒的加入而有所降低;在后发酵后期,GAD活性因酒精的作用逐渐降低。通过分析GABA与氨基酸的相关性得出:GABA与天冬氨酸、谷氨酸、丝氨酸、组氨酸、丙氨酸、异亮氨酸和赖氨酸存在极显著的相关性;与甘氨酸、蛋氨酸存在显著相关性;对GABA与氨基酸进行多元线性回归分析,其存在以下关系:y=-19.041+5.672X_1+0.564X_2-0.262X_3+0.284X_4(其中y为GABA含量,X_1至X_4分别为丙氨酸、酪氨酸、缬氨酸和苯氨酸含量),调整后R^2为0.990。
Using the Guangdong Hakka rice wine as the object of the research, this study mainly focused on the dynamic changes of γ-aminobutyricacid（GABA） and its related substances in the fermentation process of the wine. The results showed that the content of GABA was stable in the earlier stage of both primary fermentation and secondary fermentation of hakka rice wine＇s preparation, and the concentration of GABA was significant increased in the later stage,which maintained at 230 mg/L and 300 mg/L separately; glutamic acid decarboxylase（GAD） was the key enzyme of GABA synthesis, which showed obvious rising trend of its activity in the early and later stage of fermentation, the activity of GAD decreased while rice wine added in the fermentation broth; in the late fermentation, activity of GAD decreased gradually. Correlational analyses were conducted between GABA and amino acid, which showed that GABA had significant correlations with aspartic acid, glutamic acid, serine, histidine, alanine, isoleucine and lysine, extremely significant correlations with glycine and methionine. Multiple linear regression was used to analyze GABA with amino acids, the results showed the following relationship： y =-19.041 ＋ 5.672X1＋ 0.564X2- 0.262X3＋ 0.284X4（y, X1-X4 respectively standed for the concetration of GABA, alanine, tyrosine, valine and benzene acid）, the adjusted R2 was 0.990.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第11期246-252,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
广东省产学研项目(2013B090600157)
广东省自然科学基金项目(2014A030313592)
