赤霉酸的添加对成品麦芽中残留量的影响

Effect of Gibberellic Acid Addition on the Residues in Malts

作为植物生长调节剂，赤霉酸添加到制麦过程中，可以加速大麦发芽，提高麦芽质量。但是若使用不当，会引起麦汁煮沸色度增加、赤霉酸残留量增加等问题。本文选取澳麦、法麦和国产苏北大麦为主要研究对象，考察了制麦过程添加赤霉酸对成品麦芽品质的影响。研究结果显示：赤霉酸对三个不同地区的大麦麦芽质量指标及其赤霉酸残留量的影响趋势基本一致，即添加量在0～0．3mg／kg范围内，对麦芽质量有明显提高，超过0．3mg／kg后趋于平缓。添加赤霉酸对麦汁色度的影响与大麦产地相关，法麦煮沸色度受影响最大，澳大利亚大麦受影响程度最小。成品麦芽中赤霉酸的残留量与制麦时的添加量具有非常明显的正相关性（R2〉0．99））。所以合理使用赤霉酸对麦芽品质的改善和控制具有重要意义。

Gibberellic acid （GA3）） is a plant growth regulator, it can speed up the germination of barley and improve the quality of malt when it is used in malting process. But if GA3 was unreasonable used, it will not only add wort boiling colourity and bring other negative effects, but also cause GA3 residues increased. The Australia barley, French barley and Subei barley were chosen as the major research objects, and the effect of GA3 addition on the quality of malts was observed. The research results showed that GA3 has a same effect on three barley malt＇s quality of different regions： Gibberellic acid has a significant improvement on quality of the three malts at the concentration of 0-0.3 mg/kg, but the increasing rate tended to gentle. The effect of GA3 on the wort colourity was related to the producing area. The affected degree for the French barley was the most obvious, and the affected degree for Australian barley was the least obvious. The GA3 residues amount was positively correlated with the GA3 addition amount during the malting process （R2〉0.99））. Therefore, it is important to use the GA3 reasonably for the improvement and control the malt quality.