食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 73 - 79

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035137

研究报告

不同全谷物辅料对啤酒内源性抗氧化力的影响

  • 赵亚刚 ,
  • 吴殿辉 ,
  • 彭郑聪 ,
  • 张明 ,
  • 陆健 ,
  • 谢广发
展开
  • 1(工业生物技术教育部重点实验室,粮食发酵与食品生物制造国家工程研究中心,江苏省生物活性制品加工工程技术研究中心,江南大学 生物工程学院,江苏 无锡,214122)
    2(江苏省农垦麦芽有限公司,江苏 盐城,224399)
    3(浙江省污染暴露与健康干预重点实验室,浙江树人学院,浙江 杭州,310015)
第一作者:硕士研究生(陆健教授和谢广发研究员为共同通信作者,E-mail:jlu@jiangnan.edu.cn;xiegf632@126.com)

收稿日期: 2023-02-14

  修回日期: 2023-03-18

  网络出版日期: 2024-01-31

基金资助

高等学校学科创新引智计划(111计划)项目(111-206);江苏高校优势学科建设工程资助项目

收起

Effects of whole grain adjuncts on endogenous antioxidant capacity of beer

  • ZHAO Yagang ,
  • WU Dianhui ,
  • PENG Zhengcong ,
  • ZHANG Ming ,
  • LU Jian ,
  • XIE Guangfa
Expand
  • 1(Key Laboratory of Industrial Biotechnology, National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Center for Bioactive Product Processing Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Jiangsu Nongken Malt Company Limited, Yancheng 224399, China)
    3(Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, Zhejiang Shuren University, Hangzhou 310015, China)

Received date: 2023-02-14

  Revised date: 2023-03-18

  Online published: 2024-01-31

Fold

摘要

内源性抗氧化力是啤酒的一个很重要品质指标。该研究以藜麦、荞麦、薏米、糙米、青稞、高粱6种全谷物作为啤酒辅料,按照20%的添加量采用上面发酵技术酿造啤酒,探究不同全谷物辅料对啤酒基本理化指标和抗氧化性的影响。以DPPH自由基清除活性和ABTS阳离子自由基清除活性评价其体外抗氧化活性,测定不同全谷物辅料啤酒的单酚类物质组成,并辅以风味物质含量和感官评价,探究使用不同全谷物酿造高抗氧化力啤酒的可行性。结果表明,6种全谷物辅料均不会对啤酒的发酵和理化特性产生负面影响。藜麦啤酒和荞麦啤酒的抗氧化能力强,DPPH自由基清除活性分别为1.63和1.68 mmol TE/g,对照组为1.39 mmol TE/g;五种抗氧化活性较强的单酚总量分别为3.67和3.62 mg/L,对照组为2.11 mg/L。总之,添加藜麦和荞麦酿造的啤酒中单酚类物质含量高、感官评分高且酒体风味较为协调。该研究为全谷物辅料提升啤酒内源性抗氧化力提供了新的理论参考和实践依据。

关键词： 全谷物; 辅料; 啤酒; 内源性抗氧化力; 酚类物质

本文引用格式

赵亚刚 , 吴殿辉 , 彭郑聪 , 张明 , 陆健 , 谢广发 . 不同全谷物辅料对啤酒内源性抗氧化力的影响[J]. 食品与发酵工业, 2024 , 50(1) : 73 -79 . DOI: 10.13995/j.cnki.11-1802/ts.035137

Abstract

Endogenous antioxidant capacity is a very important index of beer quality. In this study, quinoa, buckwheat, coix seed, brown rice, naked barley, and sorghum were used as adjuncts for ale-type beer brewing with the addition level of 20%, to explore the effect of different whole grain adjuncts on the basic physicochemical indexes and antioxidant activity of beer. The antioxidant activity of beer was evaluated by DPPH free radical rate and ABTS cation free radical scavenging ability. The monophenol composition of beers with different whole grain adjuncts were determined, combined with the flavor compounds analysis and sensory evaluation, to explore the feasibility for beer brewing with high antioxidant capacity by adding different whole grains. The results showed that the six whole grain adjuncts did not display a negative impact on the fermentation process and physicochemical properties of beer. The antioxidant capacity of quinoa beer and buckwheat beer was the highest, the DPPH free radical scavenging activity of which was 1.63 and 1.68 mmol TE/g, while the control group was 1.39 mmol TE/g. Their total amount of five monophenols with strong antioxidant activity was 3.67 and 3.62 mg/L, respectively, while the treatment group was 2.11 mg/L. In a word, the beer brewed with quinoa and buckwheat had the higher monophenol content, higher sensory score and more harmonious flavor. This study provides a new theoretical reference and practical basis for the application of whole grain adjuncts to enhance the endogenous antioxidant capacity of beer.

Key words： whole grain; adjuncts; beer; endogenous antioxidant capacity; phenolic compounds

参考文献

[1] 刘明, 王劲松, 易庆平.啤酒辅料抗氧化性研究[J].安徽农业科学, 2013, 41(21):9072-9073.
LIU M, WANG J S, YI Q P.Research on antioxidation of supplementary material of beer[J].Journal of Anhui Agricultural Sciences, 2013, 41(21):9072-9073.
[2] 尹花. 工坊啤酒的发展现状及趋势[J].中外酒业·啤酒科技, 2020(7):12-15.
YIN H.Development status and trend of workshop beer[J].Global Alcinfo, 2020(7):12-15.
[3] 李会品. 啤酒抗氧化力评价及其与老化物质关系的研究[D].广州:华南理工大学, 2013.
LI H P.Study on evaluation of antioxidant activity and its relation with ageing compounds in beer[D].Guangzhou:South China University of Technology, 2013.
[4] 孙桂芳. 啤酒抗氧化力和风味稳定性的研究[D].广州:华南理工大学, 2011.
SUN G F.The study of antioxidant activity and flavor stability of beer[D].Guangzhou:South China University of Technology, 2011.
[5] 王宁. 啤酒内源性抗氧化物质—酚酸的研究[D].无锡:江南大学, 2009.
WANG N.Study on phenolic acids—the inner antioxidant in beer[D].Wuxi:Jiangnan University, 2009.
[6] 龚二生, 罗舜菁, 刘成梅.全谷物抗氧化活性研究进展[J].食品工业科技, 2013, 34(2):364-369.
GONG E S, LUO S J, LIU C M.Research progress in antioxidant activity of whole grain[J].Science and Technology of Food Industry, 2013, 34(2):364-369.
[7] LUTHAR Z, GERM M, LIKAR M, et al.Breeding buckwheat for increased levels of rutin, quercetin and other bioactive compounds with potential antiviral effects[J].Plants, 2020, 9(12):1638.
[8] XIONG Y, ZHANG P Z, WARNER R D, et al.Sorghum grain:From genotype, nutrition, and phenolic profile to its health benefits and food applications[J].Comprehensive Reviews in Food Science and Food Safety, 2019, 18(6):2025-2046.
[9] 吉春晖. 藜麦啤酒的酿造工艺及其风味物质分析[D].济南:齐鲁工业大学, 2021.
JI C H.Brewing technology of quinoa beer and its flavor substance analysis[D].Jinan:Qilu University of Technology, 2021.
[10] 陈祖乙, 安明哲, 李丽, 等.青稞精酿啤酒酿造工艺优化[J].中国酿造, 2022, 41(4):174-179.
CHEN Z Y, AN M Z, LI L, et al.Optimization for brewing process of highland barley craft beer[J].China Brewing, 2022, 41(4):174-179.
[11] 虞思倩, 吴迪, 杨盼盼, 等.薏米啤酒的加工工艺研究与优化[J].食品工业, 2020, 41(4):52-57.
YU S Q, WU D, YANG P P, et al.Research and optimization of processing technology of coixseed beer[J].The Food Industry, 2020, 41(4):52-57.
[12] 王立, 姚惠源, 陈正行.乌饭树树叶中黄酮类物质的分离、纯化及结构鉴定[J].林产化学与工业, 2007, 27(3):121-123.
WANG L, YAO H Y, CHEN Z X.Isolation, purification and identification of flavonoids in Vaccinium bracteatum Thunb.leaves[J].Chemistry and Industry of Forest Products, 2007, 27(3):121-123.
[13] RE R, PELLEGRINI N, PROTEGGENTE A, et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine, 1999, 26(9-10):1231-1237.
[14] 陆培, 安明哲, 李茂, 等.青稞营养成分研究进展及其应用现状[J].酿酒科技, 2022(7):110-116.
LU P, AN M Z, LI M, et al.Research progress and application of nutrient substances in highland barley[J].Liquor-Making Science & Technology, 2022(7):110-116.
[15] 胡秋霞, 张国香, 康乐, 等.藜麦营养特性及开发利用研究进展[J].现代农业科技, 2022(15):181-185.
HU Q X, ZHANG G X, KANG L, et al.Research progress on nutritional properties and development and utilization of quinoa[J].Modern Agricultural Science and Technology, 2022(15):181-185.
[16] 吴静仪, 江蕾, 任伟忠, 等.11种全谷物杂粮营养成分分析及其蒸煮特性评价[J].武汉轻工大学学报, 2022, 41(5):8-14.
WU J Y, JIANG L, REN W Z, et al.Analysis of nutritional components and evaluation of cooking characteristics of 11 kinds of whole grains and cereals[J].Journal of Wuhan Polytechnic University, 2022, 41(5):8-14.
[17] 李静舒, 贺东亮.荞麦的主要生理功能及其应用研究进展[J].农业与技术, 2022, 42(19):32-34.
LI J S, HE D L.Research progress on main physiological functions and application of buckwheat[J].Agriculture and Technology, 2022, 42(19):32-34.
[18] 杨玲, 袁辉, 郭旭凯, 等.高粱酚类化合物研究进展[J].东北农业科学, 2022, 47(3):138-141;149.
YANG L, YUAN H, GUO X K, et al.Research progress of phenolic compounds in sorghum [J].Journal of Northeast Agricultural Sciences, 2022, 47(3):138-141;149.
[19] 任长忠, 陕方, 王敏, 等.荞麦营养与功能性研究及其产品开发[J].中国粮油学报, 2022, 37(11):261-269.
REN C Z, SHAN F, WANG M, et al.Review on nutrition and functionality and food product development of buckwheat[J].Journal of the Chinese Cereals and Oils Association, 2022, 37(11):261-269.
[20] SEBESTYÉN A, KISS Z, VECSERI-HEGYES B, et al.Experiences with laboratory and pilot plant preparation of millet and buckwheat beer[J].Acta Alimentaria, 2013, 42(Supplement 1):81-89.
[21] 姚惠, 赵彬, 崔洁媚, 等.4种典型谷物中酚类化合物的抗氧化和抗癌细胞增殖活性[J].食品工业科技, 2018, 39(14):71-75;93.
YAO H, ZHAO B, CUI J M, et al.Antioxidant ability and anti-proliferative activity of cancer cells of the phenolic compounds from four typical grains[J].Science and Technology of Food Industry, 2018, 39(14):71-75;93.
[22] 申迎宾. 四种谷物多酚抗氧化、降血脂作用评价研究[D].无锡:江南大学, 2016.
SHEN Y B.Antioxidant activity and hypolipidemic effects of polyphenol extracted from four grains[D].Wuxi:Jiangnan University, 2016.
[23] 翟玮玮, 侯会绒, 孙兆远.四种谷物中多酚含量的测定及抗氧化特性研究[J].食品工业科技, 2012, 33(24):150-153.
ZHAI W W, HOU H R, SUN Z Y.Detection of phenols content and antioxidant activity of four grains[J].Science and Technology of Food Industry, 2012, 33(24):150-153.
[24] 赵广河, 张瑞芬, 苏东晓, 等.全谷物酚类物质及其抗氧化活性研究进展[J].中国食品学报, 2017, 17(8):183-196.
ZHAO G H, ZHANG R F, SU D X, et al.The advances on polyphenols in whole grains and its antioxidant activity[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(8):183-196.
[25] 朱丽丽, 赵长新, 苏红旭, 等.大麦和麦芽中酚类物质与抗氧化力关系的研究[J].食品科技, 2013, 38(8):154-158.
ZHU L L, ZHAO C X, SU H X, et al.The relationship of phenols and antioxidant capacity in barley and malt[J].Food Science and Technology, 2013, 38(8):154-158.
[26] ZHAO H F, LI H P, SUN G F, et al.Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers[J].Journal of the Science of Food and Agriculture, 2013, 93(4):910-917.
[27] 邵郅胜, 杨波, 朱成, 等.不同生长阶段欧李叶片酚类物质含量及其抗氧化性[J].西北植物学报, 2022, 42(10):1720-1727.
SHAO Z S, YANG B, ZHU C, et al.Phenolic content and antioxidant activity in leaves of Cerasus humilis at different growth stages[J].Acta Botanica Boreali-Occidentalia Sinica, 2022, 42(10):1720-1727.
[28] 张力平, 孙长霞, 李俊清, 等.植物多酚的研究现状及发展前景[J].林业科学, 2005, 41(6):157-162.
ZHANG L P, SUN C X, LI J Q, et al.The present conditions and development trend of plant polyphenols research[J].Scientia Silvae Sinicae, 2005, 41(6):157-162.
[29] 赵海峰. 啤酒抗氧化力与风味稳定性的研究—提高内源性抗氧化力及抑制反-2-壬烯醛形成的研究[D].无锡:江南大学, 2008.
ZHAO H F.Study on the antioxidant capacity and flavor stability of beer:A study on improving endogenous antioxidant capacity and inhibiting the formation of trans-2-nonenal[D].Wuxi:Jiangnan University, 2008.
[30] 孟艳丽, 李文华, 李永娟, 等.啤酒醇酯比分析综述[J].啤酒科技, 2014(1):12-13; 11.
MENG Y L, LI W H, LI Y J, et al.Summary of beer alcohol-ester ratio analysis[J].Beer Tech, 2014(1):12-13;11.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司