Chiral amino acid analysis of vinegars using gas chromatography - selected ion monitoring mass spectrometry
Chiral amino acid analysis of vinegars using gas chromatography - selected ion monitoring mass spectrometry
复制标题
DOI：
10.1007/s002170050352
复制
发表时间：
1998-01-01
期刊：
影响因子：
--
通讯作者：
Bruckner, H
中科院分区：
文献类型：
--
作者：
Erbe, T;Bruckner, H
采用手性气相色谱/质谱法对25种食醋的游离氨基酸（AA）对映体含量进行了定量测定。以葡萄为原料生产的醋必须以l -脯氨酸（L-PrO）为主要AA。香醋（aceto balsamico di Modena），除了一个例外，含有最多的l - aas （861-2000 mg l(-1)）和D-AAs （46-361 mg l(-1)）。D-Pro和d -丙氨酸（D-Ala）的含量在成熟过程中增加。雪利酒醋的AA模式与香醋相似，但含量低得多：l - aas浓度分别为244 mg l（-1）和456 mg l(-1)， D-AAs浓度分别为18 mg l（-1）和19 mg l（-1）。苹果醋的l - aa含量很低（分别为34 mg l（-1）和44 mg l(-1)），只有微量的d - aa (
Twenty-five vinegars were examined quantitatively for their content of free amino acid (AA) enantiomers using chiral gas chromatography/mass spectrometry. Vinegars manufactured from grape must contained L-proline (L-PrO) as the major AA. Balsamic vinegars (aceto balsamico di Modena), with one exception, contained the highest amounts of L-AAs (861-2000 mg l(-1)) as well as D-AAs (46-361 mg l(-1)). The amounts of D-Pro and D-alanine (D-Ala) increased in the course of maturation. Sherry vinegars had a AA pattern similar to that of balsamic vinegars but with much lower amounts: concentrations of L-AAs were 244 mg l(-1) and 456 mg l(-1) and of D-AAs were 18 mg l(-1) and 19 mg l(-1). The L-AA content of cider vinegars was very low (34 mg l(-1) and 44 mg l(-1)) and only traces of D-AAs (