糖化工艺对麦汁总酚含量和抗氧化力的影响  

Effects of Mashing Process on the Total Phenolic Content and Antioxidant Activity of Wort

作　　者：李会品[1] 赵谋明[1] 赵海锋[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国食品学报》2015年第8期136-140,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31000810);粤港关键领域重点突破项目(2012A080107005)

摘　　要：为提高啤酒的抗氧化力以及改善其风味稳定性,研究糖化工艺对麦汁总酚含量和抗氧化力的影响。结果表明:糖化过程中,麦汁的总酚含量、DPPH自由基清除活性和还原力总体呈增加趋势。适当提高蛋白质休止温度,延长休止时间,可显著提高终麦汁的总酚含量与抗氧化力。糖化温度与时间对麦汁总酚含量和抗氧化力影响显著,其中糖化时间较温度的影响大。此外,总酚含量与麦汁抗氧化力评价指标之间具有显著的正相关性,说明酚类是麦汁的主体抗氧化物质。这些结果均表明糖化阶段麦汁中抗氧化物质是从麦芽中逐渐释放,而非生成的。本文为改进糖化工艺,提高麦汁的抗氧化力提供了理论依据。The effects of mashing process on the total phenolic content （TPC） and antioxidant activity of wort were studied to improve antioxidant activity and flavor stability of beer. Results showed that TPC, DPPH radical scavenging activity and reducing power of wort increased during mashing process. TPC and antioxidant activity of final wort could be significantly improved by appropriately raising protein rest temperature and prolonging rest time. Although both mashing temperature and time had significant effects on TPC and antioxidant activity of wort, the latter showed more important impacts than the former. Moreover, significant positive correlations between TPC and antioxidant activity evaluation indices of wort were found, which suggested that phenolic compounds were the main antioxidants in wort. All these results indi- cated that the antioxidants in wart were gradually released from malt rather than formed during mashing stage. Results from this preliminary study will provide a better understanding of antioxidant activity during wort preparation and allow the optimization of mashing process parameters to produce wort with higher antioxidant activity.

关 键 词：麦汁 糖化 抗氧化力 温度 时间 

分 类 号：TS262.5[轻工技术与工程—发酵工程]