A novel integrated automatic strategy for amino acid composition analysis of seeds from 67 species

Ding, Yelin; Bi, Qirui; Huang, Dongdong; Liao, Jingmei; Yang, Lin; Luo, Xiaoxiao; Yang, Peilei; Li, Yun; Yao, Changliang; Wei, Wenlong; Li, Jiayuan; Huang, Yong; Guo, De‐An

doi:10.1016/j.foodchem.2023.136670

Cited by 2 publications

(1 citation statement)

References 34 publications

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“…Free amino acids in Huangshui were detected and quantified by high-performance liquid chromatography (Shimadzu Prominence-i LC-2030C). Before sample injection, free amino acids were derivatized using phenyl isothiocyanate (Ding et al, 2023). A 10 µL sample was injected into a Waters Atlantis dC18 reversed-phase chromatography column (250 mm × 4.6 mm × 5 µm).…”

Section: Chemical Component Analysis Of Huangshui and Fermented Grainsmentioning

confidence: 99%

Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation

Ren,

Chen,

Tang

et al. 2024

Preprint

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Strong-aroma Baijiu is a traditional Chinese spirit distilled from grains that undergo solid-state fermentation. At the end of each fermentation cycle, a significant quantity of Huangshui accumulates at the bottom of the fermentation pit, constituting one of the primary by-products in the brewing process of strong-flavor liquor. In this report, the chemical component analysis of Huangshui obtained from a strong-flavor liquor factory revealed a diverse array of organic acids, alcohols, esters, starch, reducing sugars, amino acids, and other compounds present in Huangshui. Additionally, two specialized solid-state fermentation models were developed to investigate the formation process of Huangshui. Our findings demonstrate a positive correlation between the yield of Huangshui and the initial moisture content of fermented grains. It is concluded that Huangshui is the percolate produced during the solid-state brewing process of strong-flavor liquor, with its water content originating from the initial moisture of fermented grains.

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Section: Chemical Component Analysis Of Huangshui and Fermented Grainsmentioning

confidence: 99%

Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation

Ren,

Chen,

Tang

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

Unraveling the water source and formation process of Huangshui in solid-state fermentation

Ren,

Chen,

Tang

et al. 2024

Food Sci Biotechnol

View full text Add to dashboard Cite

A novel integrated automatic strategy for amino acid composition analysis of seeds from 67 species

Cited by 2 publications

References 34 publications

Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation

Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation

Unraveling the water source and formation process of Huangshui in solid-state fermentation

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