四川麸醋中氨基酸组分分析及营养评价

Amino Acid Composition and Nutrition Evaluation of Sichuan Bran Vinegar

以四川不同地区的12种麸醋为研究对象,采用全自动氨基酸分析仪分别对其游离氨基酸进行测定,并以FAO/WHO氨基酸模式为评价标准,对麸醋的营养价值进行评价。结果表明：运用全自动氨基酸分析仪对麸醋中游离氨基酸进行测定,此方法准确性（回收率9.48%～105.26%）和重复性及稳定性（相对标准偏差0.42%～3.40%）较好。四川麸醋中必需氨基酸含量占氨基酸总量的41%～51%;麸醋样品中不同氨基酸偏离氨基酸模式程度大小不一,由SRC值可知麸醋营养价值较高。对四川麸醋中营养价值评价,对麸醋生产品质控制等方面具有重要的意义。

The amino acid composition of 12 kinds of bran vinegar in different regions of Sichuan is detected by automatic amino acid analyzer and their nutritional value is evaluated using the amino acid model of FAO/WHO as the evaluation criteria.The results show that the free amino acids in bran vinegar are determined using automatic amino acid analyzer,the accuracy（the recovery of 9.48%～105.26%）and the repeatability and stability（the relative standard deviation of 0.42%～3.40%）of the method are better.The essential amino acid content in Sichuan bran vinegar accounts for 41%～51% of the total amino acids.The nutritional value of sample 1,2,10,11 is the highest in Sichuan bran vinegar.Different amino acids from bran vinegar samples have different departure degrees to the amino acid pattern;the bran vinegar has high nutritional value by the SRC value.The evaluation of nutritional value in Sichuan bran vinegar has important significance on bran vinegar production quality control.