食品与发酵工业2009，Vol.35Issue(11)：96-100,5.
利用酒花浸膏制备异α-酸酒花浸膏的异构化工艺
Research of Isomerization Technology of Preparation Iso-α-acid Hop Extract from Hop Extract
摘要
Abstract
In this paper,we studied the following factors,using the single factor selected experiment:heating time,pH,heating temperature,concentration of α-acid,types of catalyst and amount of catalyst,and their influence on isomerization of α-acid.Based on the results from the experiment,further analysis was carried out in the optimized experiment using the orthogonal designing L_9(3~4)on the four main factors of isomerization:heating time,pH,the concentration of α-acid and amount of catalyst MgCl_2.The results showed that the order of impact on isomerization of α-acid was pH＞ concentration of α-acid＞ amount of catalyst＞ heating time and that the optimum technology parameter of isomerization was respectively pH 10,the concentration of α-acid 1.50mg/mL,the amount of catalyst 4% and heating time 135min.The content of iso-α-acid in the hop extract was up to 63.98%,the isomerizating efficiency of α-acid was 87.14%.关键词
异构化/异α-酸/啤酒花Key words
isomerization/iso-α-acid/hops分类
轻工纺织引用本文复制引用
董延虎,贠建民,蒲陆梅,薛华丽,李哲..利用酒花浸膏制备异α-酸酒花浸膏的异构化工艺[J].食品与发酵工业,2009,35(11):96-100,5.基金项目
国家科技支撑计划项目(2007BAD52B07) （2007BAD52B07）
