文献类型：期刊文献

中文题名：高效液相色谱法测定发酵酱油中的氨基酸含量及分析

英文题名：Composition and Analysis of Amino Acid in Two Fermented Soy Sauce by HPLC

作者：张艳芳[1];孙国鹏[1]

第一作者：张艳芳

机构：[1]新乡学院生命科学与技术系

第一机构：新乡学院生命科学技术学院

年份：2012

卷号：39

期号：8

起止页码：69-70

中文期刊名：广东化工

外文期刊名：Guangdong Chemical Industry

基金：河南省教育厅自然科学研究项目资助(2011C550002)

语种：中文

中文关键词：高效液相色谱;发酵酱油;氨基酸;分析

外文关键词：high performance liquid chromatography; fermented soy sauce; amino acid; analysis

摘要：采用高效液相色谱法分析了两种发酵酱油中的氨基酸。结果表明,低盐固态发酵酱油与高盐稀态发酵酱油中均含有丰富的氨基酸,8种必需氨基酸含量比例分别达到46.05%与41.45%。虽然低盐固态发酵酱油的总氨基酸与必须氨基酸的含量高于高盐稀态发酵酱油,但高盐稀态发酵酱油中呈味氨基酸特别是甜味和鲜味氨基酸的含量较高,从而使高盐稀态发酵酱油滋味更加鲜美。
Amino acid in two fermented soy sauce were analyzed by HPLC.It showed that amino acids were rich in low-Salt solid-state fermented soy sauce and high-salt liquid-state fermented soy sauce,and the respective proportions of eight essential amino acids were 47.15 % and 42.20 %.Although the content of total amino acids and essential amino acids in low-salt solid-state fermented soy sauce was higher than in high-salt liquid state fermented soy sauce,but the flavor amino in high-salt liquid state fermented soy sauce was high,especially the sweetness and MSG like amino acid content was high.So the high-salt liquid-state fermented soy sauce taste even more delicious.