不同麦芽品种的脂质氧化性能差异分析  

Analysison difference of lipid oxidation performance in different malt varieties

作　　者：黄淑霞[1,2,3] 余俊红 尹花 陆健[1,2] 董建军 胡淑敏 刘佳 

机构地区：[1]江南大学,工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [3]青岛啤酒股份有限公司,啤酒生物发酵工程国家重点实验室,山东青岛266100

出　　处：《食品与发酵工业》2017年第2期5-12,共8页Food and Fermentation Industries

基　　金：国家高技术研究发展(863)计划资助项目(2013AA102109);高等学校学科创新引智计划(111计划)资助项目(111-2-06);江苏高校优势学科建设工程资助项目;青岛市民生科技计划项目(14-2-3-49-NSH)

摘　　要：研究了不同麦芽品种的脂质氧化相关指标分布特点及性能差异,为优选麦芽,提高啤酒新鲜度提供依据。基于溶液模型,研究确定了单酚物质阿魏酸、儿茶酸、咖啡酸能抑制脂肪氧合酶(lipoxygenase,LOX)的催化作用,金属离子能促进LOX酶作用;随后测定啤酒厂6种常用麦芽品种的11项脂质氧化指标,方差分析显示,不同麦芽品种的反-2-壬烯醛(trans-2-nonenal,T2N)、壬烯醛潜力(nonenal potential,NP)、单酚、金属离子之间存在显著差异;判别分析显示,加麦Copeland、加麦Metcalfe和甘啤在脂质氧化指标上较接近;基于主成分分析,建立脂质氧化综合评价指标,优选出脂质氧化程度低的麦芽。The distribution characteristics and performance difference of lipid oxidation indexes in different malt varieties were studied to provide the basis for selecting malt and improving beer freshness. Based on the model prepared according to wort components, it was found that monophenol such as ferulic acid, catechin and caffeic acid could inhibit the lipoxygenase （LOX） action, while metal ions such as iron, magnesium and sodium could accelerate LOX enzyme action. Subsequently, eleven lipid oxidation indexes in six common malt varieties were analyzed. Variance analysis showed that there were significant differences in T2N content, NP content, monophenols and metal ions of different malt varieties. Discriminant analysis showed that Canadian malt Copeland, Metcalfe and Chinese malt Ganpi were similar in the lipid oxidation indexes. The comprehensive evaluation indicator of lipid oxidation was established based on the principal component analysis. Then the malt with lower comprehensive evaluation indicator was selected.

关 键 词：脂质氧化 脂肪氧合酶 反-2-壬烯醛 壬烯醛潜力 啤酒新鲜度 

分 类 号：TS262.5[轻工技术与工程—发酵工程]