反相液相色谱法测定麦芽、麦纠及成品纯生啤酒的蛋白组分

HPLC Methods for comparative Study of the Protein Fractions of Malts, worts and beers

建立了反相液相色谱测定啤酒高分子蛋白组分的方法，对麦芽、麦汁和成品啤酒中蛋白组分及含量进行了检测，并比较了三者的变化情况，发现成品啤酒泡持性和高分子蛋白之间存在显著正相关性，可以认为本研究建立的非极性蛋白检测方法能用于啤酒泡持性的监控。

Reversed-phase liquid chromatography determination method of beer high molecular weight protein componentwas established to detect proteins of malt, wort and beer. The results shown that there was a significant positive correlation between the head retention and the high molecular protein content in the finished beer. The method developed by this study can used for beer head retention control.