摘要
啤酒的风味稳定性是酿造者所面临的最大技术挑战，也是酿造高质量啤酒所必须解决的难题，而提高啤酒本身的抗氧化力，尤其是啤酒原料的抗氧化力则可能是解决啤酒风味稳定性的一个行之有效的途径。本文阐明了提取溶剂对大麦抗氧化力评价的影响，并系统研究了不同的提取溶剂对大麦中游离酚类化合物的提取能力和选择性。基于以上的研究，将80％丙酮作为评价啤酒大麦抗氧化力的提取溶剂。利用主成分分析法对不同品种的啤酒大麦进行了抗氧化力的分类，运用构建的抗氧化力综合评价指标对16个大麦品种的20个样品进行了排序。
Flavor stability of beer was not only one of the greatest technical challenges facing the brew-era, but also a trouble must be solved for the production of beer with super quality. Increasing the an-tioxidant activity of beer itself, particular raw materials, might be one of effective approaches for improving beer flavor stability. The present study clearly demonstrated the effects of extraction solvent on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley. Based on results obtained from above, 80% acetone was selected to extract antioxidants from barley. Principal component analysis was applied to classify and evaluate antioxidant activities of 20 malting barley samples. Additionally, general evaluation index was constructed by using principal com- ponent analysis to order the barley samples on the basis of their antioxidant activities.
出处
《啤酒科技》
2008年第2期19-29,32,共12页
Beer Science and Technology
关键词
啤酒大麦
提取溶剂
抗氧化力
酚类物质
Pearson相关性分析
主成分分析
malting barley, extraction solvent, antioxidant activity, phenolic compounds, Pearson corre-lation analysis, principal component analysis.
