To investigate the causes of turbidity and sedimentation in Chinese rice wine, haze proteins were ob- tained through the absorbing effects in the rice wine and precipitate.. The hydrolysis amino acids of both the haze pro- teins and the precipitate were analyzed by amino acid auto - analyzer. The results show that the haze protein in rice wine is composed mainly of glutamic （41.33%） , proline （ 18.66% ） and phenylalanine （9.56%）, haze protein in the precipitate is composed of luctamic （ 12.39% ） , aspartic （ 11.32% ） and leucine （8.02%） and those in the precipitate is composed of glutamic （16.57%）, aspartic （10.91%） and leucine （7.14%）. A conclusion can be drawn that glutamic acid is the main amino acid of haze proteins that caused the turbidity and sedimentation of rice wine.%为分析黄酒混浊与沉淀的原因，采用硅溶胶吸附分离法获得黄酒酒液和酒脚中易引起沉淀的蛋白，并一起分析测定这2个样品和酒脚的氨基酸组成。结果表明：酒液沉淀蛋白的主要氨基酸为谷氨酸、脯氨酸和苯丙氨酸，相对含量分别为41．33％、18．66％和9．56％；酒脚沉淀蛋白中主要氨基酸为谷氨酸、天门冬氨酸、亮氨酸，分别为12．39％、11．32％和8．02％；酒脚中主要氨基酸为谷氨酸、天门冬氨酸、亮氨酸，分别为16．57％、10．91％、7．14％。该结果显示黄酒所含醇溶蛋白质中的谷氨酸导致黄酒混浊、沉淀现象的主要氨基酸。
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