选取26种国内外市售啤酒为研究对象,分别利用国标法、考马斯亮蓝法和美国酿造化学家协会分析法(ASBC法)检测了啤酒泡持性、总蛋白、总糖、总多酚、粘度、pH及酒精度。结果显示:总糖、总多酚、总蛋白和黏度对啤酒泡持性的相关度较高,而pH和酒精度对泡持性影响不大。

A total 26 kinds of commercial beer were chosen as models to investigate the effect of beer components on beer foam retention. The foam stability,total protein content,total saccharide content,total polyphenol content,viscosity,pH and alcohol were determined by the national standard,high performance liquid chromatography( HPLC) method,Bradford method and ASBC method. The results showed that total saccharide,total polyphenol,total protein content and viscosity had higher correlations with beer foam stability while pH and alcohol had lower correlations.