三种果干啤酒的理化性质及其抗氧化性研究

Physicochemical Properties and Antioxidant Activity Analysis of Three Types of Dried Fruit Beers

在啤酒发酵的前、中、后时期分别添加山楂、黑枸杞和石榴皮,探究不同果干对啤酒基本理化性质的影响,利用DPPH自由基、羟基自由基的清除能力及铁还原/抗氧化能力评价三种果干的体外抗氧化活性,并结合气相-质谱联用仪对异戊醇和β-苯乙醇含量进行测定,分析不同果干对啤酒品质影响的差异。结果表明,三种果干对啤酒的理化指标和抗氧化能力都有明显的提升作用,添加黑枸杞的啤酒各项数据都较为优秀;添加山楂的啤酒具有更好的羟基清除率,但酸度有明显提升;添加石榴皮的啤酒FRAP还原能力最为明显。本研究能够为啤酒研发提供新的思路,开拓更为广阔的发展前景。

To investigate the effect of different dried fruits on the basic physicochemical properties and antioxidant activity of the craft beer,hawthorn,black wolfberry and pomegranate peel were added respectively at different stages of beer fermentation.The antioxidant activity was evaluated through DPPH radical scavenging capacity,hydroxyl radical scavenging capacity and FRAP reduction ability.Isoamyl alcohol andβ-phenylethanol contents were determined by using GC-MS to analyze the differences in craft beer quality caused by different dried fruits.The results indicated that all three types of dried fruits significantly enhanced the physicochemical properties and antioxidant activity of the craft beer.The beer with black wolfberry exhibited excellent performance in all aspects.The beer with hawthorn showed a higher hydroxyl radical scavenging capacity,but the acidity of the beer significantly increased.The beer with pomegranate peel exhibited the most significant FRAP reduction ability.This study provides new insights and prospects for the development of craft beer.