制麦工艺对麦芽中DPPH·清除率影响

Effect of malting technology on DPPH free radical elimination of malt

优化了DPPH·清除率检测方法的条件,包括麦汁稀释倍数、反应温度和反应时间,并考察了制麦工艺对麦芽DPPH·清除率的影响。发现适当地延长干浸时间,在降温的方式下发芽对水敏感性大麦DPPH·清除率有一定的提高作用,且其焙焦温度对其影响相对较大。

It was optimized for wort dilution times, reaction temperature and time of scavenging DPPH free radical detection method. And investigated effects the malting technology on the ability of scavenging DPPH free radical. It was discocered that appropriate prolong air-rest time, germmination tempterature that reduced gradually had certain improve on the ability of scavenging DPPH free radical of barely that was sensitive to water, besides, influence of kilning temperature was relatively greater.