汉麻蛋白酶解物精酿啤酒风味物质GC-MS分析  

Analysis of Flavor Substances of Hemp Protein Hydrolysate Craft Beer on GC-MS Technique

作　　者：宋淑敏[1] 魏连会[1] 石杰[1] 董艳[1] 夏尊民[1] 高宇[1] SONG Shumin;WEI Lianhui;SHI Jie;DONG Yan;XIA Zunmin;GAO Yu(Daqing Branch of the Heilongjiang Academy of Sciences,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江省科学院大庆分院,黑龙江大庆163319

出　　处：《农产品加工》2022年第24期5-6,11,共3页Farm Products Processing

基　　金：大庆市指导性科技计划项目(ZD-2021-94);黑龙江省科学院人才队伍建设项目(RC2022DQ01)。

摘　　要：采用GC-MS方法对汉麻蛋白酶解物精酿啤酒中风味物质进行了分析。结果表明,汉麻蛋白酶解物精酿啤酒中共分离出39种物质;普通精酿啤酒中共分离出32种物质。与普通精酿啤酒相比,有6种酯类物质在汉麻蛋白酶解物精酿啤酒中检出,在其共同作用下构成汉麻蛋白酶解物啤酒的独特风味。Analysis the flavor compounds in protein hydrolysates of hemp craft beer by gas chromatography-mass spectrometry(GC-MS).The results showed that 39 substances were identified in hemp hydrolysates craft beer,A total of 32 substances were identified in ordinary craft beer.Compared with ordinary craft beer,six esters were detected in craft beer of hemp hydrolysates,and become the characteristic flavor substances of hemp hydrolysates beer under their combined action.

关 键 词：汉麻蛋白酶解物精酿啤酒 风味物质 GC-MS 

分 类 号：TS207.3[轻工技术与工程—食品科学]