不同发酵度低浓啤酒中有机酸与缓冲性的研究  

Study on Organic Acids and Buffer Capacity of Low Gravity Beers with Different Real Attenuations

作　　者：王妮娅[1] 姜淑芬[2] 张开利[3] 付聿成[1] 杜金华[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东泰山生力源集团股份有限公司,山东泰安271000 [3]天津科技大学生物工程学院,天津300222

出　　处：《食品与发酵工业》2008年第3期78-81,共4页Food and Fermentation Industries

摘　　要：采用下面发酵法酿造了4种7°P啤酒(发酵度分别为57.6%、63.4%、67.9%、72.5%),使用RP-HPLC检测到啤酒中9种主要有机酸,并测定了成品啤酒的缓冲容量。使用SAS9.0统计软件对成品啤酒中有机酸与缓冲性之间的相关性进行了分析,结果显示,α-酮戊二酸、乳酸与缓冲性显著相关,相关系数分别为-0.962 80、-0.985 27(P<0.05);富马酸、琥珀酸与缓冲性一般相关,相关系数分别为0.90269、0.92811(P<0.10)。Beer buffer capacity can be measured by the range of pH value. To a certain extent,the buffering capacity determined and controlled the pH value of beer. Four 7°P beers（real attenuation was 57.6%, 63.4% ,67.9% and 72.5% ,respectively） were brewed by bottom fermentation method. Nine organic acids in beers were detected by reversed phase high performance liquid chromatography （the recovery of addition standards were 92.07-108.85 and the coefficients of variation were 0. 803-1. 706）. The buffering capacity of beers was detected too. Corelation between organic acids and buffering capacity was analyzed be SAS 9.0. The conclusions were that α-ketoglutaric acid, lactic acid has significant correlation with buffering capacity and the correlation coefficients were -0. 96280,-0. 98527 （P〈0.05） respectively; fumaric acid, succinic acid has commonly related to buffer capacity and the correlation coefficients were 0. 90269,0. 92811（P〈0. 10） .

关 键 词：啤酒 发酵度 有机酸 缓冲容量 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S153.61[轻工技术与工程—食品科学与工程]