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Determination of gamma-aminobutyric acid in Chinese rice wines and its evolution during fermentation

机译：黄酒中γ-氨基丁酸的测定及其发酵过程中的演变

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摘要

gamma-Aminobutyric acid (GABA) is a functional amino acid that is widely present in Chinese rice wine. In this study, high-performance liquid chromatography coupled with ultraviolet detection (HPLC-UV) was established for the determination of gamma-aminobutyric acid in 22 Chinese rice wines collected from the Shaoxing region of China. Furthermore, the evolution of GABA was studied in Chinese rice wine during primary and post-fermentation process. Results showed that the HPLC method was reliable with good linearity, accuracy, precision and stability. Additionally, the GABA content varied significantly in the 22 Chinese rice wines, and the content was much higher in wine samples with long aging periods. Regarding the evolution of GABA in Chinese rice wine during the brewing process, the level slowly increased during primary fermentation. A decrease in GABA was observed in the wine at the early stage of the post-fermentation process. However, a marked increase on the GABA content occurred in wine at the late stage of post-fermentation. The findings from this study are that HPLC can be successfully applied to determine GABA in Shaoxing brewed rice wines, and further provide useful information on quality control of such wines. Copyright (C) 2017 The Institute of Brewing & Distilling
机译：γ-氨基丁酸（GABA）是一种功能性氨基酸，广泛存在于中国黄酒中。本研究建立了高效液相色谱-紫外检测（HPLC-UV）技术，用于测定从中国绍兴地区采集的22种中国黄酒中的γ-氨基丁酸。此外，研究了黄酒在发酵初期和发酵过程中GABA的演变。结果表明，HPLC法具有良好的线性，准确性，精密度和稳定性，是一种可靠的方法。此外，在22种中国黄酒中，GABA含量差异显着，而在陈年期较长的葡萄酒样品中，GABA含量高得多。关于酿造过程中中国黄酒中GABA的演变，其水平在初次发酵过程中缓慢增加。在发酵后的早期阶段，葡萄酒中的GABA降低。但是，发酵后后期葡萄酒中的GABA含量明显增加。这项研究的发现是，HPLC可成功地用于测定绍兴酒中的GABA，并进一步提供有关此类酒质量控制的有用信息。版权所有（C）2017酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2017年第3期|417-422|共6页
  • 作者

    Gong Jinyan; Huang Jun; Xiao Gongnian; You Yuru; Yuan Haina; Chen Feng; Liu Shiwang; Mao Jianwei; Li Bobin;

  • 作者单位

    Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Fa, Hangzhou 310023, Zhejiang, Peoples R China|Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC 29634 USA;

    Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Fa, Hangzhou 310023, Zhejiang, Peoples R China;

    Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Fa, Hangzhou 310023, Zhejiang, Peoples R China;

    Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Fa, Hangzhou 310023, Zhejiang, Peoples R China;

    Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Fa, Hangzhou 310023, Zhejiang, Peoples R China;

    Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC 29634 USA;

    Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Fa, Hangzhou 310023, Zhejiang, Peoples R China;

    Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Fa, Hangzhou 310023, Zhejiang, Peoples R China;

    Shaoxing Testing Inst Qual Tech Supervis, Shaoxing 312000, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    gamma-aminobutyric acid (GABA); Chinese rice wine; HPLC; fermentation;

    机译：γ-氨基丁酸（GABA）;黄酒;HPLC;发酵;

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