利用电子自旋共振(ESR)技术研究啤酒原辅料自由基及其对麦汁自由基的影响

Studies on the free radicals of materials of beer and its impact on the wort by ESR method

利用电子自旋共振(ESR)技术研究了啤酒生产原辅料固有自由基含量,发现麦芽自由基量最多,大麦其次,大米中未测到;且自由基存在于皮壳中。全麦麦汁和30%大米辅料麦液都含有羟基自由基和FR1。随糖化进行,羟基自由基上升,FR1下降;但全麦麦汁羟基出现较早,且糖化终了含量较高。

The inherent content of free radicals of materials for brewing was studied in this paper by the ESR method. It was found that the content of free radicals were malt 〉 barley 〉 rice, and all of free radicals existed in hull rather than in kernel. Studies on mashing course of both whole malt and 70 % malt wort show that two kinds of free radicals, hydroxyl radical and FR1, increases and decreases respectively with mashing course, differences between them are earlier emergency and higher content of hydroxyl radical in whole malt wort.