国产酒花颗粒制品关键有效成分分析及在贮藏中的变化  

Critical Chemical Compositions of Hop Pallets Produced in China:Analysis and Changes During Storage

作　　者：鞠云东[1,2] 杜金华[1] 王秀菊[1] 何桂芬[1] 

机构地区：[1]山东农业大学食品科学与工程学院 [2]山东泰山啤酒有限公司

出　　处：《食品与发酵工业》2011年第3期168-171,共4页Food and Fermentation Industries

摘　　要：对3个国产酒花品种青岛大花、扎一香花、马可波罗颗粒制品的的关键有效成分进行了测定并对其潜在的酿造价值进行了探讨,同时对其贮藏特性进行了研究。结果表明:3个品种的酒花颗粒制品的HSI值均高于0.35。马可波罗具有较高的酒花油和α-酸含量(分别为1.04 mL/100 g和(9.67±0.15)%),但从葎草烯/石竹烯比值、香叶烯/(石竹烯+葎草烯)比值、法呢烯的含量和α-酸/β-酸比值这3个指标来看,扎一香花具有较高的酿造价值,而马可波罗的酿造品质不佳。在惰性气体氮气条件下加速贮藏,3个品种酒花的α-酸和酒花油含量逐渐减少,但损失速率逐渐降低,β-酸、总酚、水分含量的变化无明显趋势。The critical components of hop pellets of three cultivars, Qingdao, Zhayi, Makeboluo were determined and the potential value in beer brewing and storage characteristics of them were studied. The results showed that HSI value of all the pellet products was higher than 0.35 ; the content of hop oil and α-acid of Makeboluo was the highest in three with the amount as 1.04 mL/100 g and 9.67% ± 0. 15% respectively. However, Zhayi was considered to have the highest brewing value in accordance with the ratio of humulene to carypohyllene, myrcene to the sum of carypohyllene and humulene, and α-acid to β-acid, while the brewing value of Makeboluo was the lowest in three. With nitrogen gas packing, α-acid and hop oil of the pellets lost gradually during storage and the loss rate decreased. β-acid, water, and total phenol content had no significant changing trend.

关 键 词：酒花颗粒 贮藏特性 α-酸和β-酸 酒花油 

分 类 号：TS262.5[轻工技术与工程—发酵工程]