酒花α-酸的测定与酒花新鲜度的关系  

Determination of Hop α-Acid and Relationship between It and Hop Freshness

作　　者：李崎[1] 郑飞云[1] 李永仙[1] 顾国贤[1] 

机构地区：[1]江南大学生物工程学院

出　　处：《食品与发酵工业》2001年第8期21-24,共4页Food and Fermentation Industries

摘　　要：采用ASBC分光光度法对各啤酒厂家提供的 10种酒花样品进行α 酸和 β 酸含量的测定 ,研究不同的吸光度范围对α 酸测定结果准确性的影响。同时对贮存了不同时间的酒花样品研究了其酒花贮存指数 (HSI值 )与劣化度对评价酒花新鲜度的作用。The contents of α acid and β acid of 10 kinds of hops which were provided by several breweries were determined using spectrophotometer of ASBC method. The effect of different absorbency range on the veracity of analysis was investigated. At the same time, it was studied that the effect of hop storage index (HSI) and deteriorative degree on evaluating hop freshness for hops which stored for different time.

关 键 词：酒花Α-酸 酒花贮存指数 劣化度 新鲜度 啤酒 评价 

分 类 号：TS261.2[轻工技术与工程—发酵工程]