贮存条件对Gairdner大麦和麦芽的醛类物质的影响  

Influence of storage conditions on the formation of aldehydes during barley and malt aging

作　　者：郝俊光 闫鹏 陈华磊 杨理章[2,3] 张源麟 尹花 董建军 樊伟[1,2] 陆健[2] 

机构地区：[1]啤酒生物发酵工程国家重点实验室,山东青岛266100 [2]江南大学生物工程学院,江苏无锡214122 [3]贵州茅台酒厂(集团)有限责任公司,贵州遵义563000 [4]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2015年第4期185-188,203,共5页Science and Technology of Food Industry

基　　金：啤酒用新酶创制与低碳制造关键技术研究(2013AA102109)

摘　　要：利用固相微萃取与气相色谱-质谱联用检测醛类物质的方法跟踪了啤酒酿造大麦和麦芽Gairdner中的脂质氧化醛、Strecker醛、糠醛在10℃和35℃条件下的变化趋势。新鲜麦芽中的Strecker醛和糠醛含量高于大麦,而脂肪氧化醛含量和脂合氧化酶活力明显低于大麦。大麦和麦芽中脂质氧化醛和糠醛在贮存过程明显增加,具有指示大麦和麦芽新鲜度的可能性。10℃和35℃贮存5个月后,大麦的反-2-壬烯醛分别增加了1.01和1.62倍,而麦芽的反-2-壬烯醛分别增加5.12和17.74倍。由于反-2-壬烯醛的高风味活性特点,建议将反-2-壬烯醛作为大麦和麦芽新鲜度与品质优劣的关键性评价指标。本研究从脂质氧化醛等指标量化的角度,再次肯定了低温贮存相对于高温贮存更利于大麦和麦芽保持新鲜的事实。The changes of oxidation aldehydes of lipid,Strecker aldehydes and furfural of barley and malt Gairdner,during storage at 10 and 35℃,were investigated by solid phase micro-extraction（SPME） combined with GCMS. Comparing with fresh barley,Strecker aldehydes and furfural of fresh malt were higher,while contents of oxidation aldehydes of lipid and enzyme activity of lipoxygenase were lower. As both furfural and oxidation aldehydes of barley and malt increased distinguishedly,they are promising indicator to be used to evaluate fresh degree of barley and malt. After five months storage at 10℃ and 35℃,comparing to fresh counterpart,trans-2-noneal concentration of barley increased 1.01 and 1.62 times,while trans-2-noneal concentration of malt increased 5.12 and 17.74 times,respectively. Taking its high flavor activity into account,trans-2-noneal was considered to be the most potential indicator to evaluate barley and malt quality and freshness degree.Based on aldehydes data in this paper,it verified the fact again that the importance effect of lower storage temperature to the freshness degree of barley and malt.

关 键 词：大麦 麦芽 醛 新鲜度 反-2壬烯醛 贮存 

分 类 号：TS201.1[轻工技术与工程—食品科学]