啤酒辅料抗氧化性研究  

Research on Antioxidation of Supplementary Material of Beer

作　　者：刘明[1] 王劲松[2] 易庆平[2] 

机构地区：[1]荆楚理工学院化工与药学院,湖北荆门448000 [2]荆楚理工学院生物工程学院,湖北荆门448000

出　　处：《安徽农业科学》2013年第21期9072-9073,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]根据辅料的抗氧化性大小来选择生产啤酒的最优辅料。[方法]研究5种啤酒辅料小麦、大麦、小碎米、大碎米、玉米粉抗氧化性大小,用超临界CO2法萃取辅料的油脂,然后测其碘值,通过其碘值与粗脂肪含量的比值来判断辅料抗氧化性大小,从而选择最优辅料。[结果]试验证明,啤酒辅料抗氧化性强弱顺序为:小碎米>玉米粉>大碎米>大麦芽>小麦芽,超临界萃取法和索氏提取法所测粗脂肪含量接近。[结论]以玉米粉和小碎米做啤酒的辅料,能提高啤酒的抗氧化能力和啤酒风味稳定性。[ Objective ] To select the optimum supplementary material for producing beer acoording to antioxidant size. [ Method ] The antioxi- dant size of five kinds of beer adjunct of wheat, barley, small rice powder, big rice powder and corn kernel was studied. The oils were ob- tained with supercritical COs and iodine value was determined. The size of auxiliary antioxidant can be judged by the ratio of iodine number and crude fat content. [ Result] The experiment showed that, the sequence of auxiliary antioxidant is that small rice powder 〉 corn kernal 〉 big rice powder 〉 barley 〉 wheat. The crude fat content by supercritical extraction method and Soxhlet extraction method is similar. [ Con- clusion ] With corn kernal and small rice powder as supplementary material of beer can improve the antioxidant ability of beer and stability of flavor.

关 键 词：超临界萃取 啤酒辅料 抗氧化性 不饱和脂肪酸 碘值 

分 类 号：S509.9[农业科学—作物学]