蓝纹干酪成熟期间氨基酸的变化研究

Variety of free amino acid of blue cheese ripening

采用HITACHIL—8800型氨基酸自动分析仪测定分析了自制蓝纹干酪成熟过程中的氨基酸组分与含量变化。成熟30～60d期间,所有氨基酸含量都呈现上升趋势,成熟90d时,门冬氨酸、谷氨酸、缬氨酸、蛋氨酸、亮氨酸、苯丙氨酸、精氨酸、脯氨酸几种氨基酸由于转化成其他物质含量有所降低。门冬氨酸降低0.07%,谷氨酸降低0.32%,缬氨酸降低0.09%,蛋氨酸降低0.14%,亮氨酸降低0.22%,苯丙氨酸降低0.02%,精氨酸降低0.07%,脯氨酸降低0.32%。成熟90d时,含量较高的是谷氨酸,亮氨酸,脯氨酸,赖氨酸、酪氨酸。

Amino acids of blue cheese during ripening were analyzed by using HITACHI L-8800 Amino Acid Automatic Analyzer. During ripening from 30-60 d, all the amino acids were increasing, some amino acids had been decreased at 90 d because of transfering. Aspartic Acid decreased by 0.07%, Glutamic Acid decreased by0.32%, Valine decreased by0.09%, Methionine decreased by 0.14%, leucine decreased by 0.22%, Phenylalanine decreased by 0.02%, Arginine decreased by 0.07%, Proline decreased by 0.32%. At 90 d, amino acids of higher contents were Glutamic Acid, leucine, Proline, Lysine and Tyrosine.Amino acids are precursors of some favor matters and their content has the important influence to the cheese flavor.