食品与发酵工业2025，Vol.51Issue(1)：64-71,8.DOI:10.13995/j.cnki.11-1802/ts.038685
麦汁糖化过程中羟基肉桂酸衍生物的动态变化规律研究
Study on the dynamic changes of hydroxycinnamic acid derivatives during wort saccharification process
摘要
Abstract
Hydroxycinnamic acids(HCA),represented by ferulic acid,are important antioxidant substances and flavor precursors in beer.In order to explore the dynamic changes of HCA compounds during the wort saccharification process,this study evaluated the content and antioxidant capacity of polyphenols in wort at different stages of saccharification by means of Folin-Ciocalteu method,DPPH free radi-cal and ABTS cation free radical scavenging assays.The results showed that the trend of polyphenol content in wort during saccharification process was consistent with its antioxidant capacity,which both gradually increased and then stabilized.By employing ultra-high perform-ance liquid chromatography-quadrupole-time-of-flight mass spectrometry(UPLC-Q-TOF MS)combined with global natural products social(GNPS)molecular networking,the changes of composition and content at different stages of wort saccharification were further analyzed.GNPS molecular networking facilitated the accurate identification of 87 compounds including HCAs,such as ferulic acid(1),caffeic acid(2),p-coumaric acid(3),sinapinic acid(4),as well as other 27 HCA derivatives.The analysis also revealed diverse dynamic changes of different HCA derivatives during wort saccharification,most of which show an initial increase followed by a decrease.Compound 34(C7H5NO2)exhibited a continuous increase throughout the saccharification process and may be served as a marker for decomposition of HCAs during saccharification.These findings provide valuable guidance for optimizing the saccharification process to produce high-quality beers.关键词
麦汁/糖化/羟基肉桂酸/分子网络Key words
wort/saccharification/hydroxycinnamic acid/molecular networking引用本文复制引用
杨佳玉,赵小依,吕梓瑞,周广运,任丽秋,马家辉,陈昱瑶,成向荣..麦汁糖化过程中羟基肉桂酸衍生物的动态变化规律研究[J].食品与发酵工业,2025,51(1):64-71,8.基金项目
国家自然科学基金项目(82103836) （82103836）
2021年江苏省高等教育教改研究立项项目(2021JSJG058) （2021JSJG058）
教育"新农科"研究与改革实践项目(2020337) （2020337）
