源自酒花β-酸和硬脂酸的苦味物质研究进展  

Review on bitter compounds in beer originated from hop β-acid and hard resin

作　　者：郝俊光 王云岑 岳杰 周月南 周博 杨梅 余俊红 尹花 HAO Jun-guang;WANG Yun-cen;YUE Jie;ZHOU Yue-nan;ZHOU Bo;YANG Mei;YU Jun-hong;YIN Hua(Guangxi Colleges and University Key Laboratory of Development and High Value Utilization of Beibu Gulf Seafood Resource, Qinzhou University,Qingzhou 535011,China;Qingdao Brewing Company,State Key Laboratory of Biological Fermentation Engineering of Beer,Qingdao 266100,China;Guangxi Golden Banana Wine Company,Qingzhou 535011,China)

机构地区：[1]广西高校北部湾特色海产品资源开发与高值化利用重点实验室(钦州学院),广西钦州535011 [2]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 [3]广西金蕉食品有限公司,广西钦州535011

出　　处：《食品与发酵工业》2018年第8期298-307,共10页Food and Fermentation Industries

摘　　要：提升啤酒苦味稳定性是提高啤酒风味稳定性的一个重要方面。啤酒中的苦味物质主要源自α-酸、β-酸、硬脂酸。随着分离鉴定和检测技术的发展,国外同行对α-酸、β-酸、硬脂酸及其衍生产物有了更深入的研究。文中对β-酸衍生物(9种)、硬脂酸(51种)进行综述,着重对近10年来最新鉴定出物质的生成机理、阈值及在酿造贮存过程的变化特点进行简介,以提高国内同行对影响啤酒苦味质量的物质基础的认知。It is common limiting technological issue and research focus of whole world brewing industry to improve flavor stability,including bitterness stability,with an aim to keep refreshing character of beer as long as possible to attract consumers in the shelf life of beer.Beer bitterness is mainly endowed by soft resin(i.e.α/β-acids),hard resin as well as their derivatives.With the help of modern purification technologies,nuclear magnetic resonance spectroscopy and high resolution HPLC MS,the overseas researchers have took some breakthroughs in identifying the compounds ofα/β-acids derivatives and complicated hard resin.In this paper,the highlights of the newly identified bitter compounds originated from hopβ-acid and hard resin were reviewed in detail,especially the relevant proposed reaction mechanisms,thresholds and elution of them during brewing and storage were introduced,in order to let beer brewing peers in China to enlarge knowledge of the complicated beer bitter quality in depth.

关 键 词：啤酒 酒花 苦味成分 苦味粗糙 后苦 综述 

分 类 号：TS262.5[轻工技术与工程—发酵工程]