啤酒酿造过程中DMS和DMSP的测定  

Determination of DMS and DMSP during the Process of Brewing

作　　者：刘伟成[1,2] 贾士儒[1] 吴永阳 张五九[4] 

机构地区：[1]天津科技大学食品科学与生物工程学院 [2]中国食品发酵工业研究院,北京100027 [3]深圳金威啤酒有限公司 [4]中国食品发酵工业研究院

出　　处：《酿酒科技》2003年第5期77-78,80,共3页Liquor-Making Science & Technology

摘　　要：建立了以正丁醇作为内标物的DMS及DMSP气相色谱测定方法,对啤酒酿造过程中麦芽、麦汁和成品酒进行了检测。实验采用了普通聚乙二醇极性毛细管色谱柱,氢火焰检测器。结果表明,该方法具有良好的线性相关性和重复性,相关系数大于0.99,RSD小于5.0%,检测限为5×10-8,加标回收率在91.0%～113.6%,能够满足啤酒和麦芽生产企业对DMS控制的要求。An efficient method was developed for the determination of DMS and DMSP by gas chromatography.N-Butyl alcohol was the internal standard.Malt,wort and beer were analyzed with this method.Common PEG capillary column and FID was used in this method.The results showed that this method has good line relativity and repetition.Related coefficient is more than0.99.The RSD is within5.0%,the limit of detection was5.0×10 -8 and the range of recovery was91.0%～113.6%.This method can meet the need of DMS control in brewery.

关 键 词：分析检测 DMS DMSP 气相色谱 啤酒酿造 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]