海南甜米酒中乳酸与氨基酸成分研究.docVIP

海南甜米酒中乳酸与氨基酸成分研究 　　摘要： 目的：分析海南糯米和山兰米为原料酿造的甜米酒进行乳酸和氨基酸进行定量测定。结果：在海南糯米甜酒中，年份酒的乳酸含量（6.7～24.1mg/L）总体上比新酿酒的乳酸含量（4.6～5.9mg/L）要高，这是由于年份酒中的酵母发酵时间更长，更多糖类酵解生成乳酸所致。结论：山兰米甜酒中含有 15～17 种氨基酸，总量大于130 mg/L。其中，人体所需的必需氨基酸有6～7 种，必需氨基酸含量占总氨基酸含量达 30.7～61.8 %。饮用山兰米酒可补充人体新陈代谢和肌体生长发育需要的氨基酸，能够平衡膳食中氨基酸的不足并具有增强肌体的免疫调节能力，利于人体健康。不同氨基酸的呈味对山兰米酒苦味最明显，达到110 mg/L。在山兰米酒陈酿时间不超过3年时，米酒中游离氨基酸含量?S时间延长而呈增加的趋势，其风味也越来越美；山兰米酒陈酿时间超过3年后，米酒中游离氨基酸含量和呈味氨基酸的量均呈下降趋势，其风味也会随之变差。 　　Abstract： This paper focuses on content determination of lactic acid and amino acid that brewed by raw material from Hainan glutinous rice and Shanlan rice. The results show that lactic acid content in old wine （6.7～24.1mg/l） is higher than new wine （4.6～5.9mg/l）， possible reason is longer fermentation of yeast in old wine led to more concentration in lactic acid which formed through sugar degradation. Moreover， Shanlan wine contains 15～17 kinds of amino acid and its total content is greater than 130 mg/L. There are six to seven kinds of essential amino acids that are necessary to human body， account for 30.7～61.8% of total amino acid. So Shanlan wine can supplement the amino acids for human body metabolism and growth development， especially the essential amino acids， at the same time amino acid could balance to insufficient dietary and enhance the body immunity ability thus beneficial to human health. Different amino acids contribute the most obvious bitterness flavor to the Shanlan wine， for 110mg/L. Meanwhile， different production processes make the flavor varied. By detecting the amino acids can determine the source of bitter substances in Shanlan wine and its relationship with the production process. When the aging time is not more than three years， free atmosphere amino acid in rice wine exhibited an increasing trend with time extension while its flavor also richer； however if brewed more than three years， the content of delicious amino acid and free atmosphere amino acid has decreased with its flavor deteriorate. 　　关键词： 山兰米甜酒；乳酸；氨基