嘉宝果酒渣营养成分分析

Analysis on Nutrition Components of Jaboticaba Residues

分析嘉宝果经酿制红酒及蒸馏白酒后酒渣的营养成分,为制酒副产物再利用提供理论依据。以嘉宝果及其嘉宝果酒渣为原材料,测定其还原糖、粗蛋白、铁、镁、锰、锌、钙、氨基酸含量,比较果实及酒渣营养成分含量差异。结果表明,嘉宝果经发酵红酒后其还原糖含量显著下降;蛋白质、矿物质元素及17种氨基酸含量均显著提高;必需氨基酸占氨基酸总量的百分比(EAA/TAA)由34.73%升至39.23%,接近FAO/WHO的理想模式(40%),必需氨基酸与非必需氨基酸之比(EAA/NEAA)由53.21%升至64.54%,高于FAO/WHO的理想模式(60%)。红酒酒渣再经蒸馏还原糖含量显著提高,但仍远低于发酵前;蛋白质、锌含量、14种氨基酸、EAA/TAA及EAA/NEAA值无明显变化;铁、镁、锰、钙及碱性氨基酸含量显著降低,除镁外仍显著高于发酵前。

The nutritional value of jaboticaba residues was to analyze after fermentation and distilling,providing a theoretical basis for utilization of jaboticaba residue.The nutritional components including crude protein,reducing sugar,amino acids,mineral elements(Fe,Mg,Mn,Zn,Ca)of jaboticaba and jaboticaba residues were determined and compared.Results showed the content of reducing sugar of jaboticaba was significantly decreased after fermentation,but the contents of crude protein,mineral elements(Fe,Mg,Mn,Zn,Ca)and 17 commom amino acids were significantly increased.The ratio of essential amino acids to total amino acids(EAA/TAA)was raised from 34.73% to 39.23%,and the ratio of essential amino acids to non-essential amino acids(EAA/NEAA)was raised from 53.21% to 64.54%.Thus,the EAA/TAA value of wine residue was close very much to FAO/WHO protein models(EAA/TAA 40%),and the EAA/NEAA value was higher than FAO/WHO protein models(EAA/NEAA 60%).After the distillation of wine residue,the content of reducing sugar was increased significantly,but it was still much lower than that of jaboticaba before fermentation.From fermentation to distillation,the contents of crude protein and Zn remained basically unchanged,but the contents of Fe,Mg,Mn and Ca were significantly decreased,and Fe,Mn and Ca were still significantly higher than that of jaboticaba before fermentation.