为多肽干型黄酒的功能特性提供理论基础,采用色谱分析技术对该产品中含氮组分进行了研究.结果表明,产品中含氮组分具有以下特点:(1)多肽干型黄酒中酸溶性蛋白质含量平均达1002.5mg/100mL,游离氨基酸总量为191.39mg/100mL(其中7种必需氨基酸含量占氨基酸总量的36.65％),多肽的平均含量达811.11mg/100mL;(2)多肽干型黄酒中多肽为小分子肽,相对分子量＜500u的组分占81.1％；其与玉米肽的分子量标准图谱很接近.因此,该产品具有一定的营养和保健作用.

The nitrogenous components in dry rice wine with polypeptides were studied by chromatographic analysis to provide a theoretical basis for the functional properties.  The results showed that the nitrogenous components of the products had the following characteristics: (1) the average contents of acid-soluble proteins, free amino acids, and polypeptides in dry rice wine reached 1002.5mg/100ml, 191.39mg/100ml (the proportion of 7 kinds of essential amino acids was 36.65% of the total amino acids) and 811.11mg/100ml, respectively. (2) The polypeptides in dry rice wine were small molecular peptides, and peptides with molecular weight lower than 500u accounted for 81.1%. The molecular weight patterns of dry rice wine were similar to that of the corn polypeptide standard patterns. Therefore, the products have a certain effect of nutrition and health.