广东客家地区的理化性质、氨基酸及挥发性代谢产物的比较研究
Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka .
作者信息
Qian Min, Ruan Fengxi, Zhao Wenhong, Dong Hao, Bai Weidong, Li Xiangluan, Liu Xiaoyan, Li Yanxin
机构信息
College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
出版信息
Foods. 2023 Jul 31;12(15):2915. doi: 10.3390/foods12152915.
The physicochemical properties, amino acids, and volatile metabolites of 20 types of Guangdong Hakka were systematically compared in this study. Lower sugar contents were detected in LPSH, ZJHL-1, and GDSY-1, but the total sugar contents of the other types of Guangdong Hakka were more than 100 g/L (which belonged to the sweet type). Among them, a lower alcohol content was found in GDSY-1 (8.36 %vol). There was a significant difference in the organic acid and amino acid composition among the 20 Guangdong Hakka samples, especially the amino acid composition. However, bitter amino acids as the major amino acids accounted for more than 50% of the total amino acids. A substantial variation in volatile profiles was also observed among all types of Guangzhou Hakka . Interestingly, MZSK-1 had different volatile profiles from other Guangzhou Hakka samples. According to gas chromatography olfactometry (GC-O), most of the aroma-active ingredients identified in Guangdong Hakka were endowed with a pleasant aroma of "fruity".
本研究对20种广东客家酒的理化性质、氨基酸和挥发性代谢产物进行了系统比较。在龙归双蒸、珍珠红一号和凤城液中检测到较低的糖含量，但其他类型广东客家酒的总糖含量超过100 g/L（属于甜型）。其中，凤城液的酒精含量较低（8.36 %vol）。20个广东客家酒样品的有机酸和氨基酸组成存在显著差异，尤其是氨基酸组成。然而，苦味氨基酸作为主要氨基酸占总氨基酸的比例超过50%。在所有类型的广州客家酒中也观察到挥发性成分的显著差异。有趣的是，梅县客家王的挥发性成分与其他广州客家酒样品不同。根据气相色谱-嗅觉测量法（GC-O），在广东客家酒中鉴定出的大多数香气活性成分都具有令人愉悦的“果香”香气。
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