研究报告
中国酿造
2017年第36卷第9期
总第307期
糖化过程降低啤酒反-2-主烯醛的工艺优化研究
吕慧威丁元菲”蔡勇”赵琳琳王艳丹*
（1.吉林师范大学博达学院吉林四平1360002.四平金士百纯生啤酒有限公司吉林四平136001；
3.长春职业技术学院食品生物技术分院吉林长春130033）
-107.
气质联用法(SPME-GC-MS）对不同麦芽脂肪氧化酶活力和大米脂肪酸含量的麦汁中反-2-王烯醛前体物质(T2N-P)及硫代巴比妥酸(TBA)值进行了比较分析并将二者与回旋况淀时间进行了正交试验。结果表明：三个品种麦芽的脂肪氧化酶活力与麦汁T2N-P和 TBA值呈显著正相关(P<0.01）相关系数R*≥0.995随着大米脂肪酸含量的增加,T2N-P和TBA值也部有不同程度的增加正交试验
TBA值分别降低了23.25%和29.32%酯香、协调感、综合评分和各批次产品的质量稳定性均较优化前大幅增加关键词啤酒老化脂肪氧化酶活力大米脂肪酸含量反-2-王烯醛前体物质硫代巴比妥酸值
中图分类号TS262.5
文章编号.0254-5071(2017)09-0107-05
doi:10.11882/j.issn.02545071.2017.09.023
Optimizationofsaccharificationprocessforreductionoftrans-2-nonenal inbeer
LYU Huiwei', DING Yuanfeir, CAI Yong, ZHAO Linlin', WANG Yandan'*
(1.BODA College of Jilin Norma/ University, Siping 136000, China; 2.Siping Ginsber Draff Beer Co., Ltd, Siping 1.36001, China; 3.Schoo/ of Food Production Technology and Biorechnology, Changchun Vocational Institute of Technology, Changchun 130033, China) Abstract :To study the effect of lipoxidase activity, fatty acid content in rice, wort whirlpool precipitation time on beer aging, the trans-2-nonenal precursor (T2N-P) and thiobarbituric acid (TBA) content of wort with different lipoxidase activity and rice fatty acid contents was determined by SPME-GC-MS and analyzed. Then three factors orthogonal experiments were carried out using T2N-P, TBA content and whirlpool precipitation time as evaluation factors. The results showed that lipoxidase activity of three malt varieties, T2N-P and TBA in wort were significantly positive related(P<0.01), and the correlation coefficient R’ was higher than 0.995. With the increase of fatty acid content in rice, T2N-P and TBA also increased in different degree. The orthogonal tests showed that: lipoxidase activity in malt was the most important factor affecting T2N-P, and then was whirlpool time, fatty acids contents in rice was the minimal affecting factors. After optimization, T2N-P and TBA reduced by 23.25% and 29.32%, respectively
Ester aroma, sense of harmony, comprehensive evaluation and the quality stability of each batch were greatly increased. Key words beer aging; lipoxidase activity; fatty acid contents in rice; trans-2-nonenal precursor, thiobarbituric acid value
贮存期啤酒风味长期不变的可能性称之为啤酒的风味稳定性。成品啤酒在贮存过程中，由于受到温度、溶氧以及光氧化等因素影响睡酒的风味是不断变化的因在失去原有的风味基础上又出现了纸板味、铁腥味等同时口感会变的粗糙、苦涩这种现象称之为“嘎酒的老化"3。
在啤酒的老化机理中被认可的说法是多不饱和脂肪酸被脂肪氧化酶氧化生成羟基过氧化物进一步反应生成挥发性羰基化合物。在啤酒生产过程中,任何异常因素都可能导致啤酒发生老化、产生老化物质及其前驱体。啤酒的老化过程只能延缓但绝不可能避免围要想生产出风味稳定性优良、保鲜期长的啤酒，可以通过一定的调控手段来实现，一是噪酒量要有大量的抗氧化性物质二是
收稿日期2017-07-14
基金项目吉林省教育厅"十二五科学技术研究项目(2015585)
在啤酒酿造过程中选用合理的手段和方法使老化物质及其前驱体的含量减少因。
随着研究的不断深入学者们发现啤酒的老化物质及其前驱体在上游环节可能已经形成而在贮存过程中老化味才逐渐地表现出来因此啤酒的生产原料及制麦和糖化工序对啤酒风味稳定性的影响表现的越来越明显冈。
反-2-王烯醛（trans-2-nonenal,T2N)是糖化过程脂肪
氧化酶(lipoxidaseLOX)参与酶促氧化反应的最终代谢产物叫，是一种能够导致啤酒老化的典型的醛类物质，曾被誉为啤酒老化的“指示剂"[11-1],可以作为原料新鲜度的重要指标(3)。之前的研究主要集中在通过改进工艺降低T2N 含量,但T2N的含量并不能绝对代表啤酒的抗氧化能力
*通讯作者王艳丹（1988-）女助教项士研究方向微生物发酵与代谢调控。
71994-2018 China Academic Journal Electronic Publishing House. All rights reserved.http:/wvw.cnki.net