不同生产工艺酿造的黄酒中氨基酸含量的检测与对比

摘要

采用高效液相色谱,通过PITC柱前衍生法,针对传统酿造工艺与现代酿造工艺、原料经浸米处理与烘焙处理等不同生产工艺酿造的黄酒进行氨基酸含量的检测,了解不同工艺对氨基酸含量产生的影响。%By HLPC with pre-column phenylisothiocyanate（PITC） derivation,we determined 18 amino acids in Chinese rice wine manufactured by several different skills to understand which impacts these skills have on the amino acids.