绍兴加饭酒熟陈过程中氨基酸成份的变化

The Changes in Composition of Amino Acids During the Mellowness of Shaoxing Jiafan Wine

本文对熟陈1～4年的绍兴加饭酒用Beckman6300氨基酸分析仪测定了其中的氨基酸含量。测得蛋白质水解氨基酸共17种，含量在9699～12734μg／mL；测得游离氨基酸28种，含量在4147～5315μg／mL。在熟陈的前3年，氨基酸含量呈上升趋势。而第四年则有所下降。氨基酸种类在各熟陈年份也有不同。熟陈1～2年酒中有谷氨酰胺测出，而3～4年陈酒中则未检出。3～4年陈酒中有磷酸乙醇胺测出。甜味氨基酸和苦味氨基酸的比值随熟陈时间延长而下降。

It was reported that the contents of amino acids in Shaoxing Jiafan Wine mellowed were de termined by Beckman 6300 amino acid analyzer. It demonstrated that there were 28 kinds of amino acids in free, whose content were between 4147 ~ 5315 μg/mL, and 17 kinds of amino aclds from protein hydrolysate, between 9699~ 12734 μg/mL. During the first 1 - 3 years mel lowing, the contents of amino acids were in increasing trend,while its contents in the 4th year had some decreasing. The kinds of amino acids were also deffercnt in the dcffercnt stoercd ycars. Glutamine was determined in the wine stored one or two years, however it was not determined in mellowed wine for 3~ 4 years, instead of it was phosphate ethanolamine. The ratio between sweet amino acids and bitter amino acids was in descent with the passage of time.