不同水平KCr(SO_4)_2处理的麦芽对发酵液中铬含量的影响  

Effect of Malt Dealed with Different KCr(SO_4)_2 Concentration on the Content of Chromium in Beer Fermentation Product

作　　者：方维明[1] 钱静亚[2] 杨振泉[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225001 [2]扬州大学生物科学与技术学院,江苏扬州225009

出　　处：《广东微量元素科学》2006年第2期39-43,共5页Trace Elements Science

基　　金：江苏省科委十五攻关项目(No:BE2001397)

摘　　要：以啤酒大麦为原料，经过KCr（SO4）2处理制成富铬麦芽，经糖化及发酵形成麦汁和啤酒发酵液，研究了其中铬含量的变化。结果表明，麦芽对铬的吸收盘随KCr（SO4）2处理水平的增加而提高，KCr（SO4）2处理水平为250mg·kg^-1时，总铬吸收量最大，为11．14μg·g^-1；经糖化后麦汁中铬含量为0．659μg·g^-1，发酵液中铬含量为0．232μg·g^-1；处理水平为200mg·kg^-1时，麦芽中有机铬含量最高，为3．1μg·g^-1，经糖化与发酵后的铬含量分别为0．481μg·g^-1和0．049μg·g^-1，发酵前后总铬的吸收在30％。48％，有机铬则为8％～40％。The content of chromium was determined in malt dealed with potassium chromium sulfate, in wort and in fermented broth. The results indicated that absorption of chromium increased with chromium concentration enhancing, and the biggest absorption of chromium was 11.14μg·g^-1 when when KCr（SO4）2 concentration was 250 mg·kg^-1. The organic chromium content was highest that reached to 3.1μg·g^-1, KCr（SO4）2 concentration was 200 mg·g^-1. Before and after fermentation, the biggest absorption of total chromium was 0.659 μg·g^-1 and 0.232 μg·g^-1 when KCr （S04）2 concentration was 250 mg·g^-1, and the organic chromium was 0.481 μg·g^-1 and 0.049μg·g^-1 when KCr（SO4）2 concentration was 200 mg·g^-1. The absorptivity of total chromium achieved 30% ～ 48%, and the absorptivity of organic chromium achieved 8% ～ 40%.

关 键 词：富铬麦芽 啤酒发酵液 总铬 有机铬 

分 类 号：TS262.5[轻工技术与工程—发酵工程]