一种检测啤酒老化的新参数  

A New Parameter for Determination of the Extent of Staling in Beer

作　　者：陶飞[1] 

机构地区：[1]江南大学生物工程学院生物资源实验室,江苏无锡214036

出　　处：《酿酒科技》2003年第6期86-88,共3页Liquor-Making Science & Technology

摘　　要：通过HPLC,研究了在啤酒贮存过程中,酒花苦味物质的变化。观察到异草酮浓度在此过程中变化显著不同。反式异草酮的浓度在啤酒贮存过程中逐渐减少,而顺式异草酮的浓度没有变化。根据色谱峰面积的大小,得到反式-顺式异草酮的比例,该比例对于新鲜啤酒,虽然啤酒的种类不同,但总是相差不大。但对于陈酒来说,它是逐渐减少的,其减少的程度与啤酒的种类有关。同时证实了反式-顺式异草酮的比例与啤酒陈腐味强度有相关性,反式-顺式异草酮的比例反映了啤酒变质过程中的氧化程度。The change in hop bitter substances in beer during storage was stydied using HPLC.A significant difference was observed in the rates of reduction in isohumulone levels during beer storage.The trans form of n-isohumulone decreased with beer storage time ,while the cis form remained unchanged.The trans-cis ratio,based on peak areas,was similar for fresh beers regardless of the beer specification,but it decreased in aged beer,to extents differing between beers.A good correlation between the trans-cis ratio and the stale flavor intensity of the beer was also confirmed,such that the trans-cis ratio reflected the degree of oxidative deterioration of the beer.

关 键 词：风味稳定性 异律草酮 啤酒 老化 

分 类 号：TS261[轻工技术与工程—发酵工程]