啤酒中源自酒花α-酸的苦味物质研究进展  

Study on bitter compounds in beer originated from hop α acid

作　　者：郝俊光 周月南 尹花 余俊红 董建军 

机构地区：[1]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 [2]钦州学院食品工程学院,广西钦州535011

出　　处：《食品与发酵工业》2017年第12期232-240,共9页Food and Fermentation Industries

基　　金：青岛创业创新领军人才计划项目:低碳酿造技术及装备的开发与应用(项目编号:13-CX-15)

摘　　要：提升啤酒风味稳定性是当前啤酒界公认的技术难点与研究热点。贮存过程中啤酒苦味强度的下降、苦感由舒服的苦感向粗糙和后苦的苦感转化,是啤酒风味老化的重要表现。随着分离纯化以及鉴定检测水平的提升,国外同行对可能引起啤酒苦味粗糙与后苦的物质和反应机理进行了系统的研究,取得了突破性的进展。文中对啤酒酿造中源自酒花α酸的苦味物质,尤其是引起啤酒后苦与粗糙的三环和四环异α-酸降解产物的特性及产生机理进行了系统的介绍,旨在提升国内同行对啤酒苦味质量的认知。It is a common limiting technological problem and research focus for brewing industry worldwide to improve the flavor stability to keep refreshing character of beer in the shelf life of beer as long as possible to attract consumers. A decrease of the bitterness intensity accompanied by a shift of the taste profile toward harsh and long lingering bitter is well known phenomena observed during aging of beer. Using modern purification technologies,such as nuclear magnetic resonance spectroscopy and high resolution HPLC MS,the overseas researchers had took some breakthroughs in study on identification of the compounds responsible for harsh and lingering bitterness during brewing and storage process of beer as well as their possible transformation routes. In this paper,the bitter compounds newly identified from hop a-acid were reviewed in detail. Especially the formation mechanism,thresholds and elution of newly found tri-and tetra-cyclic molecules,namely main iso-α acids degraded compounds,during brewing and storage were introduced.

关 键 词：啤酒 酒花 苦味物质 后苦 粗糙 三环 四环 综述 

分 类 号：TS262.5[轻工技术与工程—发酵工程]