啤酒发酵过程中嘌呤含量的变化研究  

Determination of Purine Contents in Beer Brewing

作　　者：商曰玲[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

出　　处：《酿酒》2009年第5期43-46,共4页Liquor Making

摘　　要：研究旨在探讨啤酒酿造过程中腺嘌呤、鸟嘌呤、次黄嘌呤和黄嘌呤的含量,同时分析其与啤酒发酵常规指标的相关性。以反相离子对色谱法(RP-IPC)分析测定12批次相同浓度啤酒的嘌呤含量,利用数据分析软件spss分析嘌呤含量与啤酒发酵液常规指标的相关性。结果显示,啤酒发酵过程中,游离态嘌呤以黄嘌呤含量最高,其次是鸟嘌呤、腺嘌呤、次黄嘌呤;总嘌呤以鸟嘌呤含量最高,其次是黄嘌呤、腺嘌呤、次黄嘌呤;鸟嘌呤主要以结合态的核苷和核苷酸存在与发酵液中;无论是游离态总嘌呤含量还是总嘌呤含量均与发酵液pH值、还原糖、氨基氮、真浓极显著正相关,与酒精、发酵度极显著负相关;游离态总嘌呤含量与原浓、酵母代时极显著正相关,与酵母细胞数极显著负相关。This study aims to explore the contents of Adenine, Guanine, Hypoxanthine, Xanthine （free bases and bounded） in beer brewing and analysis the relevance to the routine indexes. Contents of purine in twelve batch of beer with the same original extract were detected by reverse-phase ion pair chromatography （PR-IPC）. The relevance between purine contents and routine indexes of beer was analysis by data analysis software spss. The results showed that in the beer brewing Xanthine had the highest level among the four purine bases （Adenine, Guanine, Hypoxanthine, Xanthine）, content of dissociated Guanine, Adenine, Hypoxanthine as follow. Content of total Guanine was the highest, content of total Xanthine, Adenine, Hypoxanthine as follow. Guanine was in the fol^n of nucleotide and nucleotise mostly. Both dissociated purine content and total pnrine content had great positive significant correlation with pH value, reducing sugar, α-AN,real extract content and had great negative significant correlation with alcoholic, real attenuation. The content of dissociated total pnrine had great positive significant correlation with original extract, yeast generation and had great negative significant correlation with the cell number of yeast.

关 键 词：啤酒发酵 嘌呤 相关性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]