【摘要】 为了弄清籼糯稻氨基酸含量的品种间差异及其与甜酒质量的关系,选用17个不同品质水平的籼糯品种(系)为材料,对其酿造的甜酒进行质量综合评价,并选用6个代表性品种(系)进行16种氨基酸含量的测定及氨基酸含量与甜酒质量指标的相关分析。结果表明:氨基酸含量在籼糯品种间存在较大差异,以谷氨酸的平均含量最高,酪氨酸的最低,酪氨酸的品种间差异最大,异亮氨酸的最小。氨基酸含量对甜酒质量有一定影响,其中主要对乙醇总量产生较大影响,组氨酸含量与甜酒综合质量成显著负相关(r=-0 8391 ),可作为甜酒质量判断和适酿性糯稻品种选育的间接指标。更多还原

【Abstract】 The sweet wine-making quality of 17 indica waxy rice varieties with different rice qualities and the content of 16 amino acids of 6 tested varieties with different sweet wine-making quality were studied. The resul shows that:Among the 16 amino acids, the average content of glutamic acid is the highest and that of tyrosine is the lowest, and the variation coefficient of the content of tyrosine is the greatest and that of isoleucine is the smallest. Amino acid content is correlated with the sweet wine-making quality. Most of them have great influence on alcohol output. The content of histidine is negatively correlated with the sweet wine-making quality significantly and it can be used as the indirect index to judge sweet wine quality and breed waxy rice varieties for brewing sweet wine.更多还原