摘要
评述了啤酒和啤酒花中苦味质（α－酸、β－酸）及多酚类测定方法（包括高效液相色普法、薄层色谱法、分光光度法、电位滴定法、电导滴定法）的近况。
A review has been presented on development of methods for determination of bitter tasteconstituents (including a-acid and β-acid) and polyphenols in beers and hops. The analytical methodsapplied involve high per formance liquid chromatography, thin-layer chromatography, spectrophotometry, potentiometric and coriductometric titrations. Forty-nine references are cited.
出处
《中国乳品工业》
CAS
北大核心
1999年第6期36-39,共4页
China Dairy Industry
关键词
啤酒
啤酒花
苦味成分
多酚
测定
Α-酸
Β-酸
beers
hops
bitter taste constituents
α-acid
β-acid
polyphenol
determination
review
