本研究以“顶峰”等7个主栽蓝莓品种发酵的蓝莓酒为试验材料,采用液相色谱-串联质谱（LC-MS/MS）检测蓝莓酒中的游离氨基酸组分及含量。结果表明,7种蓝莓酒共检测出15种游离氨基酸,分别是甘氨酸、丙氨酸、丝氨酸、脯氨酸、天冬氨酸、赖氨酸、谷氨酸、甲硫氨酸、组氨酸、精氨酸、苯丙氨酸、亮氨酸、酪氨酸、苏氨酸和缬氨酸,其中“顶峰”蓝莓酒中氨基酸总量和必需氨基酸含量均最高,分别为175.19 和42.15 mg/L。相关性分析结果表明,7个品种蓝莓酒的氨基酸之间绝大多数呈正相关关系（P<0.01）,蓝莓在发酵过程中游离氨基酸协同积累。蓝莓酒呈味氨基酸含量从高到低依次为鲜味氨基酸>甜味氨基酸>酸味氨基酸>苦味氨基酸>芳香族氨基酸,“顶峰”蓝莓酒鲜味氨基酸、甜味氨基酸、酸味氨基酸和苦味氨基酸含量均较高,“灿烂”蓝莓酒芳香族氨基酸含量较高。
Abstract
The free amino acids (FAAs) in blueberry wines fermented from 7 blueberry varieties including “Dingfeng” were determined by liquid chromatography-tandem mass spectrometry（LC-MS/MS）. The result showed that 15 FAAs were detected in 7 blueberry wines, including glycine, alanine, serine, proline, aspartic acid, lysine, glutamate, methionine, histidine, arginine, phenylalanine, leucine, tyrosine, threonine and valine. The total amount of FAAs and essential FAAs in “Dingfeng” blueberry wine were the highest, which were 175.19 and 42.15 mg/L, respectively. Correlation analysis showed that most of the FAAs in 7 blueberry wines were significantly positively correlated（P<0.01）, and the accumulation of FAAs in blueberry wines was synergistic in the fermentation process. The flavor FAAs contents in blueberry wines were in the order of fresh FAAs > sweet FAAs > sour FAAs > bitter FAAs > aromatic FAAs. The fresh FAAs, sweet FAAs, sour FAAs and bitter FAAs in “Dingfeng” blueberry wine were higher, while the aromatic FAAs in “Brightwell” blueberry wine were higher.
关键词
蓝莓 /
蓝莓酒 /
游离氨基酸 /
呈味特征 /
相关性分析
{{custom_keyword}} /
Key words
blueberry /
blueberry wine /
free amino acids /
taste characteristics /
correlation analysis
{{custom_keyword}} /
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
参考文献
[1] 周继芬,兰武,王军,等. 蓝莓营养及独特保健功能研究[J]. 北方园艺,2020(21):138-145.
[2] 张倩茹,殷龙龙,尹蓉,等. 果酒主要成分及其功能性研究进展[J]. 食品与机械,2020,36(4):226-230,236.
[3] 张晓莉,李晓东,王国庆,等. 河西走廊干红葡萄酒游离氨基酸的分析与评价[J]. 中国酿造,2023,42(7):202-208.
[4] 刘婧琳,郭玉蓉. 4种工艺苹果酒中的游离氨基酸及其呈味特征[J]. 陕西农业科学,2015,61(10):27-30,46.
[5] 林小娟,许杨彪,刘向红,等. 桑椹酒中氨基酸含量分析[J]. 中国酿造,2017,36(6):158-162.
[6] 沈颖,刘晓艳,白卫东,等. 荔枝酒酿造过程中氨基酸的变化[J]. 食品与发酵工业,2012,38(5):191-196.
[7] 崔梦君,邹金,蔡文超,等. 红枣酒氨基酸含量的测定及其方法优化[J]. 食品研究与开发,2020,41(15):156-162.
[8] 秦红艳,张宝香,艾军,等. 软枣猕猴桃鲜果、果酒和果酱中氨基酸组分分析[J]. 食品工业科技,2015,36(6):355-358.
[9] 李亚东,吴林,陈丹,等. 引种越桔果实中维生素E、SOD、氨基酸及无机元素含量[J]. 吉林农业大学学报,1995,17(4):29-32.
[10] 严红光,杨卫,鲜殊,等. 中国南方适栽蓝莓品种果实氨基酸组成分析[J]. 食品科技,2015,40(2):352-356.
[11] 吴志奡,张立杰,谢丽雪,等. 12个蓝莓品种果实氨基酸含量及组成分析[J]. 中国南方果树,2023,52(3):149-153.
[12] 刘伟,张群,李志坚,等. 不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学,2019,40(10):243-250.
[13] 尹蓉,张倩茹,王贤萍,等. 不同杏品种种仁氨基酸组成分析[J]. 山西农业科学,2017,45(7):1087-1090,1095.
[14] LIN H B,YU X Y,FANG J X,et al.Flavor compounds in Pixian broad-bean paste:non-volatile organic acids and amino acids[J]. Molecules,2018,23(6):1299.
[15] 郇思琪,刘登勇,王笑丹,等. 食品中呈鲜味物质研究进展[J]. 食品工业科技,2020,41(21):333-339.
[16] 张梅秀,王锡昌,刘源. 食品中的呈味肽及其呈味机理研究进展[J]. 食品科学,2012,33(7):320-326.
{{custom_fnGroup.title_cn}}
脚注
{{custom_fn.content}}
基金
黔东南州科技计划项目“黔东南州不同蓝莓品种发酵蓝莓果酒的特性研究”（黔东南科合基础〔2022〕10号）
{{custom_fund}}
PDF(1185 KB)
