【作者】 郑家概； 张水华； 王飞； 石燕丽；

【Author】 ZHENG Jia-gai~1,ZHANG Shui-hua~2,WANG Fei~1,SHI Yan-li~1 (1.Guangdong Key Laboratory of Emergency Chemical Test,China National Analytical Center(Guangzhou), Guangzhou 510070,China;2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510641,China)

【机构】 中国广州分析测试中心广东省化学危害应急检测技术重点实验室； 华南理工大学轻工与食品学院；

【摘要】 对酱油进行酸水解及直接提取分别获得水解氨基酸和游离氨基酸,由柱前衍生反相高效液相色谱法产生氨基酸图谱,并对其中的氨基酸种类、数量、比例等进行数学分析。分析结果表明,酿造酱油经酸水解后的精氨酸和酪氨酸在氨基酸总量中的占有比值较小,这两种酸在酸水解氨基酸总量中的比例大小,可作为鉴别配制酱油和酿造酱油的依据之一,比值越大,则添加酸水解植物蛋白调味液的比例可能越大;酿造酱油含有较多的肽类物质,酸水解植物蛋白调味液中则不含肽类物质。水解氨基酸和游离氨基酸中的天冬氨酸、组氨酸和精氨酸的增量变化亦可成为鉴别酿造酱油和配制酱油的依据之一,增量越小,则酸水解植物蛋白调味液的比例可能越大。更多还原

【Abstract】 Aiming to acquire amino acid by the acid hydrolysis and directly extract method of sauce, the characteristic chromatogram of amino acids was obtained by pre-column derivatization and RPHPLC. The paper studied the species,quantities,and portions of the amino acids.Some conclusions are as following:1.The ratio of arginine and tyrosine is low in fermented soy sauce.This can be one of the references to identify the two kinds of sauce;the larger ratio they cover,the more possible acid hydrolyzed vegetable protein seasoning is added.2.Fermented soy sauce contains more peptides while no peptides are in acid hydrolyzed vegetable protein seasoning.Compared HAA(hydrolysis amino acids) with the FAA(Free amino acids),it can be found that the contents of aspartic acid,glycine,histidine,arginine,proline are much higher than its equivalent ones in free amino acids.Thus this comparison can also be one of the references;the lowerer contents of aspartic acid, histidine and arginine,the more possible acid hydrolyzed vegetable protein seasoning is added.更多还原