浅论自由基与啤酒风味老化  

Some Relationship Between Free Radicals and Beer Flavor Staling

作　　者：严敏[1] 李崎[1] 顾国贤[1] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,214036

出　　处：《啤酒科技》2005年第4期22-23,27,共3页Beer Science and Technology

摘　　要：啤酒风味老化是一个复杂的物理化学变化过程,自由基理论为啤酒老化研究提供了新的思路与方法.日本学者Kaneda和Uchida已经利用电子自旋共振(ESR)技术建立了针对啤酒中自由基的测定方法,并对啤酒中自由基种类、酿造过程中自由基的变化等做了初步研究.Free radical theory provides a new way and means for the studying of beer flavor staling which is a complex process with lots of physi- cal or/and chemistry changes.Some Japanese scholar,Kaneda and Uehida,have estabhshed a method based on electron spin resonanee(ESR) to de- termine free radicals in beer and done pilot studies on species of flee radicals,variety of free radicals during brewing course and so on.

关 键 词：风味老化 自由基 啤酒 电子自旋共振 变化过程 物理化学 老化研究 测定方法 日本学者 酿造过程 

分 类 号：TS262.5[轻工技术与工程—发酵工程] O621.146[轻工技术与工程—食品科学与工程]