不同糖化工艺中可发酵性糖的HPLC动态分析  

HPLC Dynamic Analysis for Fermentative Saccharides by Different Saccharificaion Techniques

作　　者：郑昕 

机构地区：[1]深圳金威啤酒有限公司,广东深圳518019

出　　处：《酿酒科技》2008年第8期86-88,共3页Liquor-Making Science & Technology

摘　　要：糖类是啤酒酿造过程中非常重要的一类物质。研究通过提高糖化温度和缩短糖化时间进行的3次糖化工艺试验,制备麦汁的可发酵性糖组成;应用高效液相色谱(HPLC)法对3种工艺在发酵过程中可发酵性糖的变化进行了动态研究分析,实现对啤酒生产过程糖组分的有效监控。Saccharide is the most important substance in beer brewing. In this study, through the increasing of saccharification temperature and the shortening of saccharification time, three saccharification techniques tests were carried out to detect the compositions of the fermentative sacchat-ides. The dynamic analysis of the change of fermentative saccharides during the fermentation in the three tests was done by HPLC, which had realized efficient monitoring of saccharide composition in beer production.

关 键 词：啤酒 可发酵性糖 HPLC 动态分析 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]