啤酒中挥发性含硫化合物的检测方法及与啤酒硫化味品尝的相关性研究  

Determination of Volatile Sulfur Compounds and Study of Sulfide Odor in Beer

作　　者：贺立东 杨静静[1] 刘月琴[1] 钟俊辉[1] 

机构地区：[1]华润雪花啤酒（中国）有限公司技术中心,065201

出　　处：《啤酒科技》2010年第12期43-47,50,共6页Beer Science and Technology

摘　　要：在国内首次建立啤酒中挥发性含硫化合物的HS—SPME—GC—FPD色谱检测方法，该方法可同时检测啤酒中8种挥发性含硫化合物，方法重复性、回收率满足痕量检测要求。根据检测结果，结合啤酒感官品尝，找出了检测和品尝量级的对应关系，确定了影响啤酒硫化味的含硫化合物主要是甲硫醇、乙硫醇、二甲基二硫及二甲基三硫，为提高啤酒风味纯净性提供了有益的指导。A simple and sensitive method using headspace solid-phase microextraction （SPME） and gas chromatography with ？？ame photometric detection for analysis of volatile sulphur compounds in beer was established. Eight volatile sulphur compounds could be detected simultaneously by the method. The method repeatability and recovery meet the requirements of trace detection. According to the results of detection, considering of profile of beer tastes, it was confirmed that methanethiol, ethanethiol, dimethyl disulfide and dimethyl trisulfide should be mainly responsible for sulfide odor in beer.

关 键 词：啤酒 挥发性含硫化合物 硫化味 

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