Keywords

Vinegar Paste, Polysaccharides, Polypeptides, Monosaccharides, Amino Acids

Abstract

Abstract This paper conducts a preliminary analysis on the content and composition of polysaccharides and polypeptides in vinegar paste, and compares them with macromolecular substances separated by ethanol precipitation in vinegar liquid. Detect the polysaccharide content, sulfate group content and monosaccharide composition of polysaccharides in vinegar paste and vinegar liquid alcohol sediment, as well as the polypeptide content and hydrolyzed amino acid composition. The total relative contents of polypeptides and polysaccharides in vinegar paste and vinegar liquid alcohol sediment were 67.4 g/100 g and 73.0 g/100 g respectively. Both the crude polysaccharides of vinegar paste and vinegar alcohol precipitate contain 6 kinds of monosaccharides, but the relative content of glucosamine (27.4%) is significantly higher than that of vinegar alcohol precipitate (3.2%). The sulfate group contents in the crude polysaccharides of vinegar paste and vinegar liquid alcohol precipitate were 2.6% and 0.3% respectively. The polypeptides of vinegar paste and vinegar liquid alcohol precipitate both contain 17 kinds of hydrolyzed amino acids, of which essential amino acids account for 27.4% and 19.5% of the total amino acids respectively, and branched-chain amino acids account for 15.9% and 7.7%. Vinegar paste is mainly composed of polysaccharides, polypeptides and other substances. The nutritional value of vinegar paste’s polypeptides is higher than that of vinegar liquid alcohol precipitate. This study provides reference data for understanding the ingredients of vinegar paste

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Original research done by Shi Jinsong, Wang Haixiang, Shi Xiaohe, Geng Yan, Xu Zhenghong, Lu Zhenming, Long Rong, Gong Tingting

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