Table 2 Contents of amino acids in the lily rice wine that obtained from traditional- and present experimental technology (under the optimum conditions) (mg/L)
Amino acid | Present experimental technology (mg/L) | Traditional technology (mg/L) | Amino acid | Present experimental technology (mg/L) | Traditional technology (mg/L) |
|---|---|---|---|---|---|
Asp | 290.5 ± 10.4 | 177.8 ± 12.1 | Cys | 54.2 ± 3.2 | 36.7 ± 2.1 |
Glu | 659.2 ± 11.3 | 393.4 ± 7.8 | Val | 388.6 ± 8.9 | 250.3 ± 9.2 |
Ser | 38.2 ± 3.1 | 11.3 ± 2.2 | Met | 142.9 ± 10.5 | 93.6 ± 8.3 |
His | 23.7 ± 2.3 | 11.2 ± 1.8 | Phe | 329.4 ± 12.8 | 267.6 ± 10.3 |
Gly | 253.7 ± 5.4 | 121.2 ± 8.2 | Ile | 242.6 ± 9.9 | 127.9 ± 10.2 |
Thr | 225.9 ± 6.8 | 118.3 ± 5.5 | Leu | 473.8 ± 11.2 | 342.6 ± 9.7 |
Arg | 497.3 ± 7.2 | 400.6 ± 7.4 | Lys | 279.1 ± 13.1 | 217.8 ± 9.3 |
Tyr | 383.5 ± 6.3 | 207.1 ± 8.2 | Sum of amino acid | 4282.6 ± 40.26 | 2777.4 ± 38.9 |