醇水饮料中氢键的研究——啤酒的氢键

Study on hydrogen bonding in water-ethanol beverage—hydrogen bonding of beer

含醇体系中存在非常复杂的缔合作用,当乙醇浓度达到60%(v/v)时,乙醇与水的摩尔比接近1∶2,形成稳定的环状三聚体缔合结构,此时氢键缔合作用最强。几乎所有的盐类(除MgC l2和KF)都会减弱醇水中氢键结构的缔合,而酸类和酚类化合物能加强醇水溶液中氢键结构的缔合。啤酒是一种偏酸性的胶体缔合体系,温度越低氢键缔合越紧密,CO2能增强氢键的缔合程度,pH对啤酒氢键缔合的影响不大。1H-NMR可反映不同化学环境、不同屏蔽作用下质子的化学位移,适用于啤酒体系中氢键的检测。

There is a very complexly associated function in the ethanol system,when the ethyl alcohol concentration achieves 60%（v/v）, and the molar ratio of ethyl alcohol and water is close to 1：2, a stable ring-tripolymer association structure is formed, with the strongest hydrogen bonding association function. Most salts （except MgCl2 and KF） can weaken the hydrogen bonding structure association in the water-ethanol, but acids and phenol compounds can strengthen the hydrogen bonding structure association in the water-ethanol solution. Beer is one kind of weakly acidic colloidal association system. Hydrogen bonding association increases by lower temperature. And CO2 can also strengthen the degree of hydrogen bonding association. This association is somewhat influenced by pH. ^1H-NMR reflect the proton chemical shift under the different chemical environment and different shielding effect,which is suitable to measure the hydrogen bonding in the beer system.