GAS-CHROMATOGRAPHIC DETECTION OF D-AMINO ACIDS AS COMMON CONSTITUENTS OF FERMENTED FOODS
GAS-CHROMATOGRAPHIC DETECTION OF D-AMINO ACIDS AS COMMON CONSTITUENTS OF FERMENTED FOODS
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DOI：
10.1007/bf02261066
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发表时间：
1989-11-01
期刊：
影响因子：
1.7
通讯作者：
HAUSCH, M
中科院分区：
文献类型：
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作者：
BRUCKNER, H;HAUSCH, M
发酵食品中含有大量的游离D-氨基酸（D-AA）。从酸牛奶、Emmentaler干酪、胡萝卜和芹菜的乳酸发酵汁、啤酒、葡萄酒、发酵黑豆和由某些蛋白质植物酸水解获得的商业液体香料中提取氨基酸（AA）。根据Stein和摩尔的方法，用自动离子交换色谱法测定食品中游离AA的绝对含量，用毛细管气相色谱法在手性固定相Chirasil-L-瓦尔和XE-60-L-瓦尔-（S）-α-苯乙胺上测定AA对映体的比例（以N（O）-五氟丙酰基1-（和2-）丙酯计）。由于D-AA在所有被调查的发酵食品中均被发现，并且基于微生物中D-AA来源的生物化学考虑，可以假定D-AA在发酵食品中是相当普遍的。
Significant amounts of free D-amino acids (D-AA) have been found in fermented foods. Amino acids (AA) were extracted from sour milk, Emmentaler cheese, lactic acid fermented juices of carrots and celery, beer, wine, fermented black beans and a commercial liquid spice obtained by acidic hydrolysis of certain proteinaceous plants. The absolute amounts of free AA in foods were determined by automated ion-exchange chromatography according to Stein and Moore, and the ratios of AA enantiomers were determined as theirN(O)-pentafluoroproprionyl 1- (and 2-) propyl esters by capillary gas chromatography on the chiral stationary phases Chirasil-L-Val and XE-60-L-Val-(S)-α-phenylethylamide. Since D-AA were found in all fermented foods investigated and also on the basis of biochemical considerations of the orgin of D-AA in microorganisms, it may be assumed that D-AA are quite common in fermented foods.