高效液相色谱法测定麦汁、发酵液和啤酒中的嘌呤含量

Determination of Purine in Wort,Fermenting Liquor and Beer by HPLC

通过高效液相色谱法测定了不同浓度的麦汁、发酵液及成品啤酒中的嘌呤含量,分析了嘌呤在发酵过程中的变化情况。此外,还分析了不同辅料比的麦汁中嘌呤含量的差异,发酵液中含有酵母与不含有酵母时检测的差异性,以及活性碳吸附对啤酒中嘌呤含量的影响。该研究为开发低嘌呤啤酒提供了可靠的检测方法和研究思路。

In this paper, the four purines in wort, fermenting liquor and beer were determined by HPLC,and the change of purines in fermentation process was analyzed. Furthermore, the differences of four purines content in wort made with different rice content was analyzed. The influences of yeast on four purines content in fermenting liquor was summarized, and the effect of adsorption of activated carbon on four purines in beer was also analyzed. The research in this paper offered a reliable analytical method and the researching direction of low-purine beers.