| 高效液相色谱法测定麦汁、发酵液和啤酒中的嘌呤含量 |
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| 引用本文： | 李志良,张五九.高效液相色谱法测定麦汁、发酵液和啤酒中的嘌呤含量[J].食品与发酵工业,2006,32(3):73-75. |
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| 作者姓名： | 李志良 张五九 |
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| 作者单位： | 中国食品发酵工业研究院酿酒工程技术研究发展部,北京,100027 |
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| 摘 要： | 通过高效液相色谱法测定了不同浓度的麦汁、发酵液及成品啤酒中的嘌呤含量,分析了嘌呤在发酵过程中的变化情况。此外,还分析了不同辅料比的麦汁中嘌呤含量的差异,发酵液中含有酵母与不含有酵母时检测的差异性,以及活性碳吸附对啤酒中嘌呤含量的影响。该研究为开发低嘌呤啤酒提供了可靠的检测方法和研究思路。
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| 关 键 词： | 麦汁 发酵液 啤酒 嘌呤 高效液相色谱 |
| 收稿时间： | 02 22 2006 12:00AM |
| 修稿时间： | 2006年2月22日 |
Determination of Purine in Wort, Fermenting Liquor and Beer by HPLC |
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| Li Zhiliang,Zhang Wujiu.Determination of Purine in Wort, Fermenting Liquor and Beer by HPLC[J].Food and Fermentation Industries,2006,32(3):73-75. |
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| Authors: | Li Zhiliang Zhang Wujiu |
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| Affiliation: | China National Research Institute of Food and Fermentation Industries,Beijing 100027, China |
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| Abstract: | In this paper,the four purines in wort,fermenting liquor and beer were determined by HPLC,and the change of purines in fermentation process was analyzed. Furthermore,the differences of four purines content in wort made with different rice content was analyzed. The influences of yeast on four purines content in fermenting liquor was summarized, and the effect of adsorption of activated carbon on four purines in beer was also analyzed. The research in this paper offered a reliable analytical method and the researching direction of low-purine beers. |
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| Keywords: | wort fermenting liquor beer purine HPLC |
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