食品与发酵工业2025，Vol.51Issue(18)：118-126,中插1-中插2,11.DOI:10.13995/j.cnki.11-1802/ts.041557
不同青稞麦芽添加量对啤酒理化指标、多酚含量、抗氧化活性及风味的影响
Effects of different amounts of highland barley malt on physical and chemical indexes,polyphenols content,antioxidant activity and flavor of beer
摘要
Abstract
To explore the application value of highland barley malt in beer brewing and its effect on beer quality,highland barley beer was brewed with different proportions of highland barley malt(Gan Qing No.4)and barley malt(0,20％,40％,60％,80％,100％,mass fraction)as raw materials,and it was analyzed.The alcohol content was determined by high performance liquid chromatography,the total phenolic content was determined by Folin-ciocalteu,the antioxidant capacity was determined by ABTS and DPPH methods,the hy-droxyl radical scavenging capacity was determined by salicylic acid method,the total antioxidant capacity was determined by FRAP meth-od,and headspace solid phase microextraction-gas was used by headspace solid phase microextraction and gas chromatography chromatog-raphy-mass spectrometry(HS-SPME-GC-MS)to determine the flavor substance content.The results showed that adding highland barley malt significantly increased the turbidity,chromaticity,phenolic content,β-glucan content,and antioxidant activity of beer,and de-creased the fermentation degree,alcohol content,and pH value of beer.The results of flavor substance analysis showed that the beer with 80％(mass fraction)highland barley malt had the largest variety of flavor substances,with 40 kinds.The beer with 100％(mass frac-tion)highland barley malt had the highest flavor content of 91.17 μg/mL.PCA analysis indicated that different proportions of highland barley beer were located in different quadrants of the score chart,indicating that each flavor substance could be distinguished by the first two principal components.The results of sensory analysis showed that the beer brewed with 60％(mass fraction)highland barley malt had the best taste.Overall,the addition of highland barley malt plays a positive role in improving the quality and flavor of beer and can become an important direction of diversified beer product development in the future.关键词
青稞麦芽/啤酒/多酚/抗氧化活性/风味物质Key words
highland barley malt/beer/polyphenols/antioxidant activity/flavor substance引用本文复制引用
王敏,白术群,郑学玲..不同青稞麦芽添加量对啤酒理化指标、多酚含量、抗氧化活性及风味的影响[J].食品与发酵工业,2025,51(18):118-126,中插1-中插2,11.基金项目
国家小麦产业技术体系专项资金资助项目(CARS-03-38) （CARS-03-38）
