阿胶酱油的氨基酸组成分析

Analysis of amino acid component in e-gum soybean sauce

利用L-8900型氨基酸自动分析仪对阿胶酱油成份进行检测,结果表明:除色氨酸被水解破坏外,其他17种氨基酸含量丰富,尤其是总必需氨基酸含量比普通酱油提高12%以上。

Amino acid component in e-gum soy sauce was analyzed by L-8900 high speed amino acid analyzer.The result suggested that Tryptophan was destroyed in acid hydrolysis and was undetected.The content of 17 kinds of amino acids was abundant in e-gum soybean sauce.The total content of essential amino acids was enhanced 12% than the one of common soy sauce.