低温挤压小麦辅料啤酒挥发性风味组分分析  

Volatile Flavoring Compounds in Beer Produced by Wheat Extruded at Low Temperature as Auxiliary Materials

作　　者：何媛媛[1] 郑慧[1] 李宏军[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255091

出　　处：《酿酒科技》2015年第8期23-27,共5页Liquor-Making Science & Technology

基　　金：山东省科技发展计划项目(2012GSF12019)

摘　　要：采用静态自动顶空进样结合毛细管气相色谱法对膨化小麦辅料啤酒的挥发性风味组分进行定性和定量分析。结果表明,从膨化小麦辅料啤酒中主要分离出8种挥发性风味组分,其组分及含量分别是乙醛、正丙醇、乙酸乙酯、异丁醇、异戊醇、乙酸异戊酯、己酸乙酯和辛酸乙酯。啤酒中各挥发性风味组分的含量均在淡色啤酒正常含量范围之内。该方法测量结果变异系数均小于5%,回收率均大于95%,具有很好的准确性和重复性。用隆丁区分法测量小麦辅料啤酒中总氮和高、中、低分子氮的含量分别为总可溶性氮105.1 mg/100 m L、高分子氮13.9 mg/100 m L、中分子氮20.0 mg/100 m L、低分子氮71.2 mg/100 m L。In this study, quantitative＆amp;qualitative analysis of the volatile flavoring compounds in beer produced by wheat extruded at low tem-perature as auxiliary materials was done by automatic head-space sampling coupled with capillary gas chromatography. The results showed that, 8 main volatile flavoring compounds were isolated from beer including acetaldehyde, n-propanol, ethyl acetate, isobutanol, isoamyl alco-hol, isoamyl acetate, ethyl caproate and ethyl caprylate. The content of each volatile flavoring compounds were in the range of normal content of light beer. The variation coefficients of the analytic results were less than 5%and the recoveries were more than 95%, which proved good repeatability and accuracy of such method. The content of total soluble nitrogen and high, middle and low-molecular nitrogenous substances in beer detected by Lundin fraction method were 105.1 mg/100 mL, 13.9 mg/100 mL, 20.0 mg/100 mL and 71.2 mg/100 mL, respectively.

关 键 词：挤压膨化 小麦辅料 静态顶空 毛细管气相色谱法 挥发性风味组分 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS262.54[轻工技术与工程—食品科学与工程]