聚乙烯聚吡咯烷酮吸附多酚物质性质研究及其在无甲醛酿造啤酒工艺中的应用  

Study on PVPP Adsorption Behavior to Polyphenols and Application in Beer Production without Formaldehyde

作　　者：陆健[1] 林小荣[1] 李未 曹钰[3] 任思洁[3] 孙军勇[3] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214036 [2]安徽省滁州市圣力酿酒有限公司,安徽滁州239000 [3]江南大学生物工程学院,江苏无锡214036

出　　处：《食品科学》2007年第3期125-130,共6页Food Science

摘　　要：本文主要研究PVPP(聚乙烯聚吡咯烷酮)吸附多酚的性质,及其在无甲醛酿造工艺中的应用。结果表明,麦汁或啤酒中的敏感蛋白、酒精度、pH以及PVPP的添加量和添加方式等因素对PVPP吸附多酚都有一定影响。当pH在4.0左右,酒精度在3%(V/V)左右时PVPP的吸附效率最高。PVPP在添加量较低的情况下有一定的吸附专一性,主要吸附高分子的聚合多酚,但在添加量较高的情况下,不具备此性质,对单体酚的吸附迅速增加,会降低麦汁或啤酒的抗氧化能力。PVPP结合硅胶使用可以有效替代甲醛在啤酒酿造中的应用,在保证啤酒非生物稳定的条件下,改善啤酒风味稳定性和抗氧化能力。PVPP adsorption behavior to beer polyphenols was studied. Factors affecting PVPP adsorption including the contents of HA（hyaloplasm acid） protein, alcohol concentration and pH were also assayed. The results showed that the adsorption effects ares improved by removing part of the HA protein with silica gel. The adsorption effects are optimal at pH 4.0, 3%（V/V）alcohol concentration： HPLC analysis showed that PVPP has a selective adsorption to polyphenol polymers at low PVPP dosage, but the same result is not found at high PVPP dosage, while the concentrations of simple polyphenols and monomers sharply decrease. Comparing to formaldehyde, PVPP and Silica gel provide beer with better nonbiostability and flavor stability.

关 键 词：PVPP 多酚 啤酒 非生物稳定性 甲醛 

分 类 号：TS262.5[轻工技术与工程—发酵工程]