Variation of amino acids and organic acids in fermented grains during fermentation of jujube brandy

The dynamic changes of amino acids and organic acids during grains fermentation of jujube brandy were analyzed with high performance liquid chromatography ( HPLC) . The results showed that 16 amino acids and 7 organic acids were detected, proline, aspartic acid, glutamic acid showed the highest content and were dominant, the average content in the fermentation process were 39.749, 35.477, 11.888 mg/g. Acetic acid, malic acid, lactic acid were the main organic acids, the final content were 8.189, 4.243, 3.646 mg/g. At the end of the fermentation, the summation of amino acids and organic acids revealed a tendency to generally ascend, the amount of sweet amino acids and flavor amino acids were 45.39% and 35.79%, but the proportion of bitter amino acid was smaller.The proportions of amino acids and organic acids made the red jujube brandy a good flavor.