HPLC法检测纯生啤酒蔗糖转化酶活性的研究

本试验采用HPLC法对纯生啤酒中蔗糖转化酶活性进行了定量分析。对市售不同品牌8度纯生啤酒的蔗糖转化酶活性进行了连续四个月的检测，市场上三个月货架期的纯生啤酒蔗糖转化酶活性水平有较大差异，最低0．24×10^-4，最高1．68×10^-4U。同时进行了温瓶试验，并实际取样评价了生产上温瓶工艺对蔗糖转化酶活性的影响。温瓶工艺对蔗糖转化酶活性影响较大，是蔗糖转化酶活力降低的关键因素。并进行了消费周期对蔗糖转化酶活性的影响研究，蔗糖转化酶的活性随着消费周期的延长逐渐降低。

Study on Sucrose Invertase Acitivities of Draft Beer by HPLC

Sucrose invertase activities in draft beer were quantitatively analyzed by HPLC.Sucrose invertase activities in draft beer of different brands saled in market were monitored for 4 months.The beer was determined when it was of three months’ shelf life.It was found that sucrose invertase activities were of great difference between the draft beer of different brands or breweries,ranging from 0.24×10^-4u tol.68×10^-4 u.Meanwhile,hot bottle process was simulated and sampling of draft beer before and after hot bottle process from different breweries.The results were that the effect of hot bottle process i.e.temperature,on sucrose invertase activities was great.Hot bottle process was one of the key factors that should be regulated to improve the quality of draft beer.Sucrose invertase activities in draft beer during natural storage were compared.Sucrose invertase activities in draft beer were gradually decreased in storage and existed for the whole shelf life.