摘要
风味物质是啤酒发酵过程中产生的副产物,风味物质的种类和数量与啤酒的类型和风格密切相关。采用固相微萃取结合气相色谱-质谱联用(GC-MS)法对挤压黑米作辅料啤酒中的可挥发性风味物质进行定性分析,静态自动顶空进样结合毛细管柱气相色谱法进行定量分析;采用Folin-Ciocalteu法和尼龙66法对挤压黑米作辅料啤酒中总多酚和花色苷含量进行测定。GC-MS法得到呈香物质35种,占总峰面积的89.04%;GC法分析其中8种重要风味物质乙醛、正丙醇、乙酸乙酯、异丁醇、异戊醇、乙酸异戊酯、己酸乙酯、辛酸乙酯的含量依次为:14.16、28.32、12.60、16.05、70.33、3.85、0.40、0.37 mg/L;总多酚和花色苷含量分别为204.17、39.00 mg/L。
The flavor compounds are the byproduct in the beer fermentation process, meanwhile, the type and quantity of them are closely related to the type and characteristic of beer. Quantitative and qualitative analysis were used with the method of solid phase microextraction and gas chromatograph- mass spectrometer （GC-MS） to analyze the composition and relative content of volatile flavor compounds in the beer produced by black rice extruded at low temperature as auxiliary materials. Quantitative and qualitative analysis of the volatile flavoring compounds in beer was done by automatic head-space sampling coupled with capillary gas chromatography. Meanwhile, the method of folin-ciocalteu and nylon 66 were employed to analyze the content of total polyphenols and anthocyanins in beer. The experimental results showed that the beer contained 35 kinds of volatile flavor compounds which accounted for 89.04% of total the peak area. The eight significant volatile flavor compounds were acetaldehyde, n-propanol, ethyl acetate, isobutanol, isoamyl alcohol, isoamyl acetate, ethyl caproate and ethyl caprylate. And the content of them were 14.16, 28.32, 12.60, 16.05, 70.33, 3.85, 0.40, 0.37 mg/L, respectively. At the same time, the content of total polyphenols and anthocyanins in beer were 204.17, 39.00 mg/L, respectively.
出处
《食品科技》
CAS
北大核心
2017年第5期55-61,共7页
Food Science and Technology
基金
山东省科技发展计划项目(2013GSF12108)
国家自然科学基金项目(31471676)
关键词
挤压
黑米
挥发性风味物质
多酚物质
花色苷
extrusion
black rice
volatile flavoring compounds
polyphenols
anthocyanin
