3-甲硫基丙醛对啤酒麦汁味的影响及其GC/MS定量检测方法的建立  

Effect of 3-Methylthiopropionaldehyde to the Wort Flavor of Beer and Establishment of the Analysis Method by Gas Chromatography-Mass Spectrometry

作　　者：刘杨[1] 李红[2] 杜金华[1] 李建飞[2] 

机构地区：[1]山东农业大学食品科学与工程学院 [2]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2011年第10期164-167,共4页Food and Fermentation Industries

摘　　要：对3-甲硫基丙醛在啤酒中的风味特点及对啤酒麦汁味的影响进行了研究,并对其在啤酒中的阈值进行了测定,研究结果表明啤酒中3-甲硫基丙醛具有类似于谷物蒸煮的味道,描述为麦皮味,与麦汁味相近,且其含量的高低与麦汁味成显著正相关,可以用3-甲硫基丙醛作为表征啤酒麦汁味的指标。经感官品评测定其在啤酒中的差别阈值为5.0μg/L。对样品进行蒸馏萃取结合GC-MS,建立了一种测定麦汁或啤酒中3-甲硫基丙醛的方法,采用外标法定量,该法的相关系数为0.9952,精密度为4.57%,回收率为83.71%～92.48%,检出限为0.015μg/L。应用这一方法检测了不同啤酒中3-甲硫基丙醛的含量,发现普通啤酒都在50μg/L以下,结合其差别阈值,得到啤酒中3-甲硫基丙醛的控制标准为不超过55μg/L。The flavor characteristic of 3-methylthiopropionaldehyde in beer and its contribution to the beer wort flavor were researched, its threshold in beer was also determined. The results indicated that the flavor of 3-methyhhio- propionaldehyde was grist braised. It resembled beer wort flavor and its content is positively correlated with the beer wort flavor. Therefore, 3-methylthiopropionaldehyde could manifest the wort flavor of beer. Distinctive threshold in beer was 5.0μg/L. Distillation and liquid/liquid extraction were operated on samples. Following GC/MS quantification, we could obtain its content. The correlation coefficient of 3-methylthiopropionaldehyde by external standard method was 0. 9952. The precision was 4.57%. The recoveries were 83.71% -92.48% , with the limit of detection was 0. 015 μg/L. Different beers were analyzed with this method and the result showed a below 50μg/L content of 3 - methyhhiopropionaldehyde, which should be the upper limit of control standard.

关 键 词：啤酒 3-甲硫基丙醛 麦汁味 差别阈值 GC/MS 

分 类 号：TS262.5[轻工技术与工程—发酵工程]