咂酒的氨基酸组成及营养评价

Amino acid compositions and nutritional evaluation of Za wine

采用全自动氨基酸分析仪测定了几种咂酒和参照酒样——黄酒中的氨基酸含量,结果表明咂酒和黄酒均至少含有17种人体所需氨基酸,咂酒中的氨基酸总量稍低于绍兴黄酒,但是传统咂酒和成品咂酒的必需氨基酸总量高于黄酒;采用氨基酸比值系数法对咂酒和黄酒的氨基酸进行营养评价及分析,发现咂酒的第一限制氨基酸是赖氨酸,黄酒的第一限制氨基酸是胱氨酸或蛋氨酸,成品咂酒中的氨基酸营养价值最高,其次是传统咂酒和小试咂酒,黄酒居末。以新的营养评价方法—线性回归分析法进行分析,结果具有相似性,只是黄酒的氨基酸营养价值大于小试咂酒。

The amino acid（ AA） compositions of Za wines and yellow wine（ YW,sample wine） were analyzed using automatic amino acid analyzer. The results showed that Za wines and YW contained at least 17 kinds of amino acids needed by human body. The content of total amimo acids in Za wine was less than that in YW,but the contents of total essential amino acids（ EAA） in traditional Za wine of Lixian（ TZW） or commercial Za wine from hull-less barley（ CZW） were higher than that in YW. Based on the obtained data,the score of ratio coefficient of amino acid（ SRCAA） was used to evaluate the amino acid nutritional values of analyzed wines. It indicated that the first limiting AA in Za wine was Lys,while that in YW was Cys or Met. The AA nutritional value of CZW exceeded those of TZW and PZW（ Pre-pilot trial Za wine） and was the highest among these analyzed wines,while AA nutritional value of YW was the lowest. Meanwhile,the results from a new method—the linear regression analysis were similar to those of SRCAA method except that the AA nutritional value of YW exceeded that of PZW.