| 不同产地黄酒中营养功能成分的比较分析 |
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| 引用本文： | 于金召,王霄,何志勇,陈洁.不同产地黄酒中营养功能成分的比较分析[J].安徽农业科学,2009,37(32):15989-15991. |
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| 作者姓名： | 于金召 王霄 何志勇 陈洁 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室,江苏无锡,214122 |
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| 基金项目： | 江南大学食品科学与技术国家重点实验室自由探索项目，江南大学食品学院青年博士科研创新开放基金项目 |
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| 摘 要： | 目的]时我国不同地域生产的黄酒产品中营养功能成分进行差异性分析。方法]采用Folin—Diocalteu法、HPLC法和原子吸收法对不同产地的18种黄酒中的总酚含量、游离氨基酸含量、矿物元素含量分别进行测定。结果]浙江绍兴黄酒中的总酚平均含量为0．91mg／ml，游离氨基酸平均含量为3．3g/L，均显著高于上海黄酒和江苏黄酒，除Fe元素含量较低外，绍兴黄酒中Zn、Mn、Mg、Ca等矿物质含量均比上海和江苏黄酒丰富。结论]我国黄酒产品的营养功能品质存在着地域差异性。
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| 关 键 词： | 黄酒 总酚 游离氨基酸 矿物质 |
Comparative Analysis of Nutritional and Functional Components of Yellow Rice Wine from Different Fields |
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| YU Jin-zhao et al.Comparative Analysis of Nutritional and Functional Components of Yellow Rice Wine from Different Fields[J].Journal of Anhui Agricultural Sciences,2009,37(32):15989-15991. |
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| Authors: | YU Jin-zhao |
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| Institution: | YU Jin-zhao et al (State Key Laboratory of Food Science , Technology,Jiangnan University,Wuxi,Jiangsu 214122) |
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| Abstract: | Objective] The research aimed to analyze the nutritional and functional components of yellow rice wine from different fields.Method] Total phenolics content,free amino-acids and minerals of 18 yellow rice wines from Zhejiang,Shanghai and Jiangsu were determined using Folin-Ciocalteu method,HPLC and atomic absorption method,respectively.Result] Total phenolics and free amino-acids contents of yellow rice wines from Zhejiang were 0.91 mg/ml and 3.3 g/L on average,higher than that one from Shanghai and Jian... |
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| Keywords: | Yellow rice wine Total phenolics Free amino-acid Mineral |
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