老化的颗粒酒花对啤酒发酵抗氧化能力的影响  

Effect of aged hops on antioxidant capacity of beer fermentation

作　　者：周芸芸[1,2] 刘春凤[1,2] 王金晶[1,2] 朱林江[1,2] 李永仙[1,2] 郑飞云[1,2] 李崎[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院酿酒科学与工程研究室,江苏无锡214122

出　　处：《食品与发酵工业》2013年第2期69-74,共6页Food and Fermentation Industries

摘　　要：分析老化后酒花的主要成分,研究发现在酒花老化过程中α酸和β酸发生氧化降解,前期生成异α酸,随着老化的进行,继而产生葎草灵酮(humulinone)和希鲁酮(hulupones)等衍生氧化物。酒花中的总多酚含量逐渐减少,具有抗氧化性的酚酸也发生氧化聚合,使用液相色谱检测几乎无响应峰。并测定总多酚、DPPH清除率、TRAP值、TBA值等抗氧化指标来分析老化的酒花对麦汁和啤酒的抗氧化能力影响,实验发现老化的酒花对麦汁和啤酒的抗氧化能力影响较大,尤其是风味稳定性系数SI值,波动最为明显。The main components of aging hops were analyzed. It was found that oxidation and reductions of α- acids and β--acids were explained by the formation of iso-α-acids and some derivatives oxides like humulinone and hu- lupones. The results showed that the content of total polyphenols in hop decreased. Polymerization and oxidation of phenolic aicds progressed during hops ageing, and no response peaks were detected. The effect of ageing hops on anti- oxidant ability of wort and beer was investigated by detection of content of total polyphenols, DPPH scavenging ratio, TRAP value, and TBA value. It can be seen that ageing hops had great influence on anti-oxidant ability of wort and beer, especially on the flavor stability coefficients, i. e. , SI, which showed significant variation.

关 键 词：α酸和β酸 总多酚 DPPH清除率 TRAP值 TBA值 抗氧化能力 

分 类 号：TS262.5[轻工技术与工程—发酵工程]