甜面酱中氨基酸营养价值及甜味分析

Analysis of Amino Acid Nutritional Value and Sweetness in Chinese Traditional Sweet Fermented Flour Pastes (SFFPs)

以7种广泛接受的不同产地的甜面酱为研究对象,采用国标方法分别对甜面酱样品总酸、还原糖等基本成分进行分析;采用氨基酸自动分析仪对氨基酸组成及含量进行分析,比较其营养价值,并计算其味道强度值(TAV),分析对甜味的贡献。结果表明:甜面酱的总酸、还原糖的平均含量分别为1.47g/kg,20.04g/100g;必需氨基酸含量占总氨基酸含量的24.70%~36.66%,其中样品XH6最高,样品DFS最低。氨基酸模式谱中XH6的Thr,Val,Ile,Leu,Phe+Tyr均高于模式谱标准,仅Met+Cys低于氨基酸模式谱。其余6种甜面酱均有多个指标未达标准氨基酸模式谱。甜味氨基酸中丙氨酸、丝氨酸和苏氨酸的TAV值大于1,表明对甜味贡献大,XH6,PS,DFS的丝氨酸TAV值大于1,LEEJ,LEEH的苏氨酸TAV值大于1,表明甜面酱的甜味是由不同的氨基酸体现的。

The total acids, sugar content of seven different kinds of Chinese traditional sweet fermented flour pastes （SFFPs） from different areas are detected by using national standard methods. The nutritional value and sweetness are analyzed through the amino acids composition and taste active value by automatic amino acid analyzer. The result shows that the average content of total acids and reducing sugar is 1.47 g/kg and 20.04 g/100 g respectively; the ratio of essential free amino acid to total amino acid ranges from 24.70% to 36.66%,and among seven SFFPs, the ratio of XH6 is the highest, while that of DFS is the lowest. Besides, Thr, Val, Ile, Leu and Phe＋Tyr in XH6 are higher than amino acid standard nutritional level, except for Met＋Cys. Furthermore, TAV values of Ala, Set and Thr are more than 1, which contribute a lot to the sweetness. TAV values of Ser in XH6, PS,DFS and TAV values of Thr in LEEJ, LEEH are more than 1, which means the sweetness of SFFPs is reflected by different amino acids.