宫晓波 高云超 杨春英 池建伟 杨春丽 林耀盛 姚锡缜 李振伟 肖丽梅

摘要 為分析广东客家黄酒关键工艺中的炙酒、贮藏、原料等对客家黄酒氨基酸的组成、含量及呈味特性的影响，采用日立氨基酸自动分析仪分析检测客家黄酒中游离氨基酸、牛磺酸和γ-氨基丁酸的含量。结果表明，黄酒中总游离氨基酸含量在850.54～2 763.88 mg/L，最大含量的是对照样本“古越龙山花雕酒”，最小含量的是贮藏1年的板栗娘酒原酒。炙酒过程对于氨基酸的影响很大，炙酒后游离氨基酸总量降低40.18%。不同的酿造原料对氨基酸影响很大，板栗酿制娘酒氨基酸含量低于传统的糯米酿制娘酒的含量，黑豆娘酒的氨基酸含量与糯米娘酒的氨基酸含量相差不大。在客家黄酒中所有的氨基酸的DoT值远远小于1。7种酒样中牛磺酸含量在25.52～40.86 mg/L，贮藏1年后牛磺酸含量降低，黑豆娘酒的牛磺酸含量比板栗娘酒、糯米娘酒、绍兴古越龙山花雕酒含量显著增高。酒样中γ-氨基丁酸含量在12.04～123.04 mg/L，花雕酒中γ-氨基丁酸含量最高。以上结果表明，炙酒过程降低了客家黄酒中游离氨基酸的含量，而对于牛磺酸和γ-氨基丁酸影响不大。

关键词 客家黄酒;游离氨基酸;牛磺酸;γ-氨基丁酸;含量测定

中图分类号 TS262.5+7文献标识码 A

文章编号 0517-6611（2021）10-0174-07

doi：10.3969/j.issn.0517-6611.2021.10.046

开放科学（资源服务）标识码（OSID）：

Analysis of Free Amino Acids and γ-Aminobutyric Acid for Hakka Rice Wine from Guangdong Heyuan

GONG Xiao-bo1，GAO Yun-chao2，YANG Chun-ying2 et al （1.Institute of Agricultural Economics and Information，Guangdong Academy of Agricultural Sciences，Guangzhou，Guangdong 510640;2.Sericulture and Agri-food Research Institute，Guangdong Academy of Agricultural Sciences，Guangzhou，Guangdong 510610）

Abstract In order to analyze the influence of roasting liquor，storage and raw materials in the key process of Guangdong Hakka rice wine on the amino acid composition，content and taste characteristics of Hakka rice wine，the content of free amino acid，taurine and γ-aminobutyric acid in Hakka rice wine was analyzed and detected by Hitachi automatic amino acid analyzer.The results showed that the content of total free amino acids in Hakka rice wine was 850.54-2 763.88 mg/L，the maximum content was the control sample of Guyue Longshan Huadiao rice wine，and the minimum content was the original chestnut rice wine stored for one year.The original wine heating process has a great influence on amino acids，the total amount of free amino acids decreased by 40.18%.Different brewing materials had influence on content of amino acids，compared with the traditional Hakka rice wine，the amino acid contents of chestnut rice wine were lower than content of amino acids，and the amino acid contents of black soybean rice wine was similar to that of traditional rice wine.The DoT value of all amino acids in Hakka rice wine samples was far less than 1.The contents of taurine in 7 kinds of wines were 25.52-40.86 mg/L.The content of taurine decreased significantly after 1 year storage，the content of taurine in black soybean rice wine was significantly higher than that in chestnut rice wine，traditional rice wine and Guyue Longshan Huadiao wine.The content of γ-aminobutyric acid in rice wines was 12.04-123.04 mg/L，the content of γ-aminobutyric acid in Guyuelongshan Huadiaorice wine was the highest among the rice wines.The above results showed that the roasting process reduced the content of free amino acids in Hakka rice wine，but had little effect on taurine and γ-aminobutyric acid.

Key words Hakka rice wine;Free amino acid;Taurine;γ-aminobutyric acid;Content determination

黄酒是世界上最古老的酿造酒类之一，起源于我国并且是我国的特产，被誉为“中华国粹”[1]。黄酒有很多类型，例如按照含糖量可以分为干型、半干、半甜、甜型黄酒等[1]。但是在我国的华南地区和东南地区客家民系聚集地区，客家黄酒是当地民众最为普遍饮用的本地特产[2-3]。……