食品工业科技2013，Vol.34Issue(11)：164-169,6.
糖化工艺对麦汁中游离嘌呤碱基含量的影响
Effect of mashing technology on the content of total free purine bases in wort
摘要
Abstract
The reverse phase ion pair chromatography was optimized to detect 4-purine bases and 3-purine nucleosides in the wort.The average recovery of the seven compounds was 95.13％～101.12％ and the relative standard deviation was 0.10％ ～6.55％.The effect of mashing process on the content of purine bases were investigated by the orthogonal experimental design on SPSS 18.0.The results showed that ratio of material to water (A),mashing temperature (B),proteolysis time (C) and proteolysis temperature (D) significantly influenced the conent of total free purine bases in wort.And their order of importance was B ＞ A ＞ C ＞ D.The optimal conditions were ratio of material to water 1∶2.5,proteolysis temperature 45℃,proteolysis time 50min and mashing temperature 62℃.The content of total free purine bases increased from 43.82mg/L to 61.39mg/L,meanwhile,the content of purine nucleosides reduced from 55.46mg/L to 29.21mg/L at the optimum process.关键词
糖化工艺/麦汁/游离嘌呤碱基/嘌呤核苷Key words
mashing process/ wort /total free purine bases/ purine nucleosides分类
轻工纺织引用本文复制引用
郜景涛,商曰玲,孙军勇,陆健..糖化工艺对麦汁中游离嘌呤碱基含量的影响[J].食品工业科技,2013,34(11):164-169,6.基金项目
教育部新世纪优秀人才支持计划(NCET-08-0790) （NCET-08-0790）
江苏高校优势学科建设工程资助项目. （）
