麦汁糖化过程中羟基肉桂酸衍生物的动态变化规律研究  

Study on the dynamic changes of hydroxycinnamic acid derivatives during wort saccharification process

作　　者：杨佳玉 赵小依 吕梓瑞 周广运 任丽秋 马家辉 陈昱瑶 成向荣[1] YANG Jiayu;ZHAO Xiaoyi;LYU Zirui;ZHOU Guangyun;REN Liqiu;MA Jiahui;CHEN Yuyao;CHENG Xiangrong(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Dong-E-E-Jiao Co.Ltd.,Liaocheng 252200,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]东阿阿胶股份有限公司,山东聊城252200

出　　处：《食品与发酵工业》2025年第1期64-71,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(82103836);2021年江苏省高等教育教改研究立项项目(2021JSJG058);教育“新农科”研究与改革实践项目(2020337)。

摘　　要：以阿魏酸为代表的羟基肉桂酸(hydroxycinnamic acid,HCA)类组分是啤酒中重要的抗氧化物质及风味前体。为探究糖化过程中HCA类物质的动态变化规律,该研究分别采用福林酚法、DPPH自由基、ABTS阳离子自由基清除能力分析评价了不同糖化阶段麦汁中多酚物质的含量及抗氧化能力,结果发现糖化过程中麦汁多酚含量与其抗氧化能力的变化趋势类似,呈现逐步升高后趋于平稳的规律。采用超高效液相色谱-四极杆-飞行时间质谱(ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry,UPLC-Q-TOF MS)与全球天然产物(global natural products social,GNPS)分子网络技术分析了麦汁不同糖化阶段的组分与含量变化,GNPS分子网络准确鉴定出87个化合物,包括阿魏酸(1)、咖啡酸(2)、对香豆酸(3)、芥子酸(4)等HCA成分,以及27种HCA衍生物。分析发现麦汁糖化过程中不同HCA衍生物表现出各异性的动态变化,大部分呈现先升高后下降的趋势,化合物34(C_(7)H_(5)NO_(2))在糖化过程中表现出持续升高的趋势,有望作为糖化过程中HCA类成分分解的标志物。研究结果对优化高品质啤酒的糖化工艺具有一定的指导意义。Hydroxycinnamic acids(HCA),represented by ferulic acid,are important antioxidant substances and flavor precursors in beer.In order to explore the dynamic changes of HCA compounds during the wort saccharification process,this study evaluated the content and antioxidant capacity of polyphenols in wort at different stages of saccharification by means of Folin-Ciocalteu method,DPPH free radical and ABTS cation free radical scavenging assays.The results showed that the trend of polyphenol content in wort during saccharification process was consistent with its antioxidant capacity,which both gradually increased and then stabilized.By employing ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry(UPLC-Q-TOF MS)combined with global natural products social(GNPS)molecular networking,the changes of composition and content at different stages of wort saccharification were further analyzed.GNPS molecular networking facilitated the accurate identification of 87 compounds including HCAs,such as ferulic acid(1),caffeic acid(2),p-coumaric acid(3),sinapinic acid(4),as well as other 27 HCA derivatives.The analysis also revealed diverse dynamic changes of different HCA derivatives during wort saccharification,most of which show an initial increase followed by a decrease.Compound 34(C_(7)H_(5)NO_(2))exhibited a continuous increase throughout the saccharification process and may be served as a marker for decomposition of HCAs during saccharification.These findings provide valuable guidance for optimizing the saccharification process to produce high-quality beers.

关 键 词：麦汁 糖化 羟基肉桂酸 分子网络 

分 类 号：TS262.5[轻工技术与工程—发酵工程]