摘要
4-乙烯基丁香酚(4-VS)是由天然的芥子酸脱羧转化而成,具有很强的抗氧化活性及抗诱变、抗癌等生理活性,因此具有重要的医药和营养价值。在啤酒中4-VS与4-乙烯基愈创木酚(4-VG)和4-乙烯基苯酚(4-VP)有相似的风味特征,但却有更强的抗氧化活性的能力。该文研究了4-VS的风味特性以及在啤酒中的形成途径,并介绍了这种物质在自然老化啤酒中的鉴定过程,以及抗氧化活性能力并将近几年来国内外对啤酒中4-VS的研究进行了总结。
4-vinylsyringol(4-VS),which is converted from natural sinapic acid by decarboxylation,has strong antioxidant activity,anti-mutagenesis,anti-cancer and other physiological activities,so it has important medical and nutritional value.In beer,4-VS has similar flavor characteristic to 4-vinylguaiacol(4-VG)and 4-vinylphenol(4-VP),but has stronger antioxidant activity.In this paper,the flavor characteristics and formation pathway of 4-VS in beer were studied,the identification process and antioxidant activity of the substance in natural aging beer were introduced,and the research on 4-VS in beer at home and abroad in recent years was summarized.
作者
杜俊杰
崔云前
吉春晖
孟飞
周长生
DU Junjie;CUI Yunqian;JI Chunhui;MENG Fei;ZHOU Changsheng(Shandong Province Key Laboratory of Microbiological Engineering,College of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Heze Juxinyuan Food Co.,Ltd.,Heze 274400,China)
出处
《中国酿造》
CAS
北大核心
2020年第12期1-4,共4页
China Brewing
基金
工业发酵微生物教育部重点实验室(天津科技大学)开放基金项目(2017IM006)
齐鲁工业大学(山东省科学院)国际合作项目(QLUTGJHZ2018011)。
