摘要
为评价啤酒的老化现象,建立了采用GC-MS对啤酒中的9种老化物质(糠醛、2-乙酰基呋喃、苯甲醛、5-甲基糠醛、苯乙醛、琥珀酸二乙酯、苯乙酸乙酯、烟酸乙酯、γ-壬内酯)进行同时检测的方法。采用标准加入法建立定量校正曲线,相关系数为0.9925-0.9995;精密度为2.54%～12.05%;回收率为83.00%-99.63%;检出限在0.008～0.025μg/L,表明该法准确可靠。利用该法对国内和国外啤酒进行了研究,发现尽管不同酒种的老化物质含量随时间的延长存在着不同程度的差异,但总体上老化物质的含量会随着存放时间的延长而增加。(1)其中糠醛、2-乙酰呋喃、琥珀酸二乙酯、烟酸乙酯是有效评价成品啤酒老化的指示剂,尤其是经美拉德反应而来的糠醛和2-乙酰呋喃为最好;(2)其次评价效果较好的是γ-壬内酯、苯乙醛和5-甲基糠醛。苯乙醛主要来自史垂克降解,值得一提的是,研究中γ-壬内酯随储存时间不断增加的现象与Angeline等人提到的现象正好相反,这还有待进一步验证;(3)对啤酒老化风味影响不大的苯甲醛和苯乙酸乙酯作为评价成品啤酒老化的有效性并不是十分有效和可靠。
Beer aging is one of the most concerned issues in beer. GC-MS was used to analyze simultaneously 9 aging flavours containing furfural, 2-acetyl furan, benzaldehyde, J-methyl furfural, benzeneacetaldehyde, diethyl succinate, ethyl phenylacetate, ethyl nicotinoate and γ-nonalactone. The correlation coefficients of those compounds by standard addition method were between 0. 9925 and 0. 9995. The precisions ranged from 2.54% to 12.05%. The recoveries were 83.00% -99.63% , with the detection limits in the range of 0. 008 -0. 025 μg/L. All data abovementioned demonstrate it was a good method. Studies on 9 aging flavours in different beer were carried out by this method. The results showed that most of compounds increased in concentration during storage, though the varies of those compounds in concentration during storage were different with different beer. Among those compounds, furfural, 2-acetyl furan, diethyl succinate and ethyl nicotinoate are the most sensitive indicators of beer staling, especially furfural and 2-acetyl furan formed by Maillard reaction. The secondary indicators were γ-nonalactone, benzeneacetaldehyde and 5-methyl furfural. Benzeneacetaldehyde was from Strecker degradation. In addition, γ-nonalactone in this study tended to increase, which is to the contrary of the phenomenon reported by Angeline et al. The other compounds including benzaldehyde and ethyl phenylacetate did not seem as important and effective for staling beer.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第10期153-158,共6页
Food and Fermentation Industries
基金
院企合作项目
