摘要
醇水饮料中易于形成各种氢键,NMR适合于啤酒体系氢键的研究。乙醇浓度在60%左右时,羟基质子化学位移最大,啤酒中羟基质子化学位移在4.896～4.935ppm之间变化。啤酒体系中除乙醇外的其它物质对羟基质子化学位移有-23%～40%左右的影响,即会减弱醇水氢键的缔合。相同原麦汁度的原浓酿造酒比稀释酒的羟基质子化学位移偏高,且随着稀释率的增加,羟基质子化学位移逐渐减小。啤酒水化阶段氢键缔合作用经历平衡—增强—平衡—增强—极点—减弱—平衡的变化过程,水化14h左右达到极点。
The hydrogen bonding is prone to be formed in water-ethanol beverage and is adapt to be detected by the NMR.The most hydroxyl proton chemical shift appeared at 60% of ethanol concentration,the range of chemical shift in beer system was 4.896- 4.935ppm.The substance that many weaken water-ethanol association in -23%-40% affection except ethanol in beer.The chemical shift of ordinary brewing was higher than the dilution brewing beer at the same original wort degree,The hydroxyl proton chemical shift was gradually degression along with the increase of dilution ratio, The hydrogen bonding association come through the course of balance-enhance -balance-enhance-top-weaken-balance during the hydrated of beer and achieve the top at 14h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第3期143-145,281,共4页
Science and Technology of Food Industry
