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。

To investigate the causes of turbidity and sedimentation in Chinese rice wine,haze proteins were obtained through the absorbing effects in the rice wine and precipitate.The hydrolysis amino acids of both the haze proteins 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.