摘要
本文利用电子自旋技术(ESR)考察了啤酒酿造各阶段,包括糖化、煮沸、发酵、过滤中自由基的形成与变化情况。发现煮沸阶段产生自由基最多,发酵阶段自由基含量有所下降,但过滤后又上升。发酵前后啤酒(麦汁)的曲线形态截然不同,说明麦汁所含抗氧化剂(自由基清除剂)种类与发酵后的啤酒不同,前者作用持久,主要在培育后期抑制自由基生成,后者作用迅速,主要在培育初期发挥清除自由基作用。糖化阶段发现的未报道过的新型自由基(暂名FR1)与·OH的形成和数量有密切关系。
Brewing process including mashing, boiling, fermentation and filtration was studied by electron spin resonance（ESR） method in this paper. It was found that free radicals were yielded mostly during boiling phase, while a decline after fermentation and an increase after filtration occurred. Free radical generation courses of each phase before or after fermentation were different, especially between wort and beer, which meant different kinds of oxidants in them. The former has a persistent effect mainly inhibiting the antioxidant formation in late incubation, while the latter has a rapid effect of scavenging the antioxidant in the early incubation. A new-type free radical （FR1） is found in the saccharifying phase related intimately to the formation and quantity of · OH.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第2期64-66,共3页
Food Science
关键词
自由基
ESR
啤酒
酿造
糖化
free radical
ESR（electron spin resonance）
beer
brewing
mashing
