四种传统谷物醋氨基酸组成特征的对比

Comparison of amino acid composition characteristics of four traditional cereal vinegars

为了解不同种类传统谷物醋的氨基酸组成特征,该研究采用高效液相色谱(HPLC)法对镇江香醋、山西老陈醋、福建红曲醋和四川麸醋中的游离氨基酸含量进行对比分析,并对结果进行主成分分析(PCA)及线性判别分析(LDA)。结果表明,四种传统谷物谷物醋中共检出18种氨基酸,其中必需氨基酸7种。四川麸醋、镇江香醋、山西老陈醋、福建红曲醋氨基酸总量具有显著性差异(P<0.05),分别为(833.47±34.97)mg/100 mL、(494.56±23.52)mg/100 mL、(387.60±12.98)mg/100 mL和(218.07±14.41)mg/100 mL,特征氨基酸为γ-氨基丁酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、赖氨酸、组氨酸、胱氨酸和蛋氨酸。基于氨基酸含量的PCA可以区分各类谷物醋产品;LDA能够对四种不同传统谷物醋进行正确分类,总体判别正确率为97.6%。

In order to understand the amino acid composition characteristics of different kinds of traditional cereal vinegar,the comparative analysis of free amino acid content determined by HPLC was carried out,and the result was analyzed by principal component analysis(PCA)and linear discriminant analysis(LDA).The result showed that a total of 18 amino acids were detected in the four traditional cereal vinegar,including 7 essential amino acids.The total amino acids contents of Sichuan bran vinegar,Zhenjiang aromatic vinegar,Shanxi aged vinegar and Fujian Monascus vinegar were significantly different(P<0.05),which were(833.47±34.97)mg/100 ml,(494.56±23.52)mg/100 ml,(387.60±12.98)mg/100 ml and(218.07±14.41)mg/100 ml,respectively.The characteristic amino acids were gamma-aminobutyric acid,serine,leucine,valine,isoleucine,lysine,histidine,cystine and methionine.Various kinds of cereal vinegar products could be distinguished by PCA based on amino acid content,four different traditional cereal vinegars could be correctly classified by LDA,and the overall accuracy was 97.6%.