小麦麦芽制麦过程中酸感物质的变化  

The sour-taste substance change in wheat malt during malting process

作　　者：刘春凤[1,2] 王威[1,2] 李永仙[1,2] 李崎[1,2] 郑飞云[1,2] 顾国贤[1,2] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,214122 [2]江南大学酿酒科学与工程研究室,214122

出　　处：《啤酒科技》2010年第3期22-26,共5页Beer Science and Technology

摘　　要：为了能够更好地了解小麦麦芽在不同制麦阶段酸感物质的变化，为小麦麦芽制麦工艺的优化提供技术参考，本研究选取琥珀酸、乙酸、柠檬酸、苹果酸和乳酸作为酸感物质的代表，按照微型制麦工艺对样品进行制麦操作，采用高效液相色谱~（HPLC）对不同制麦时间的酸感物质进行检测分析，结果发现：小麦在发芽期间，总酸感物质含量逐渐升高；苹果酸在整个制麦过程一直处于动态平衡过程中；乙酸、乳酸、柠檬酸和琥珀酸都随时间逐渐升高，较小麦分别增加了11．2倍、6．1倍、7．0倍、4．7倍，且都在发芽阶段时大量增加。The aim of this study was in order to follow the sour-taste substance change in wheat malt during different malting phase, and to provide technology reference. The amber acid, acetic acid, citric acid, malic acid and lactic acid were chosen as the representative substance in this research, and the malting process was carried through micro-malting operation. The content of sour-taste substance was determined by High Performance Liquid Chromatogram. The results showed that： During the whole germination process, the total sour-taste substance content increased gradually; the malic acid content had been in a dynamic equilibrium throughout the malting process; the contents of acetic, lactic, citric acid and succinic acid in wheat malt by micromalting, increased by 11.2, 6.1, 7.0 and 4.7 times, respectively.

关 键 词：小麦麦芽 高效液相色谱 酸感物质 制麦过程 

分 类 号：TS264.21[轻工技术与工程—发酵工程]