啤酒老化的预测——TBA值测定方法的探讨

Measurement of 2-thiobarbituric Acid(TBA) in Beer

对由Grigsby和Palamand提出并用于预测啤酒老化的TBA(硫代巴比妥酸 )值测定方法进行了进一步的探讨和改良 ,确定了TBA值的测定条件为 :测定吸收波长为 5 3 0nm ;TBA溶液为含质量分数为 0 2 8%TBA的体积分数为 60 %的乙酸溶液 ;反应温度 60℃ ,反应时间 60min ;空白样中添加体积分数为 60 %的乙酸溶液。同时对TBA值与醛类物质及其他羰基化合物的相关性进行了初步研究。

Beer flavor stability was an important factor concerned by researchers and brewers. In this paper, the method for analyzing thiobarbituric acid (TBA) was improved. The analysis condition was as follows: absorb wave-length was 530 nm; the TBA concentration was 0.28% dissolved in 60% acetic acid; the reaction temperature was 60℃ and the reaction time was 60 *#minutes. The 60% acetic acid was control. At the same time, the relationship between TBA value and aldehydes and other carbonyl compounds were discussed.