Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 226 - 236

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042465

Adsorption effect of acid modified montmorillonite on beer purine and its effect on beer quality

  • LI Dingding ,
  • WU Dianhui ,
  • ZHANG Yongxin ,
  • CHEN Xingguang ,
  • LU Jian
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  • (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)

Received date: 2025-02-21

  Revised date: 2025-05-11

  Online published: 2026-01-22

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Abstract

The purines contained in beer are easily absorbed by the body and quickly produce uric acid, which increases the level of uric acid in the serum.It may lead to hyperuricemia and gout.Montmorillonite is a safe and inexpensive material with a certain adsorption effect on purines.In this study, the adsorption capacity of montmorillonite was improved by acid modification, and the addition process of acid-modified montmorillonite in beer was optimized by balancing purine adsorption and flavor loss.The results showed that the acid modification could improve the layer spacing of montmorillonite and increased more pores and adsorption sites on its surface.The adsorption rate of montmorillonite for purine standard solution increased from 55.20% to 96.21%, and the adsorption capacity increased from 5.59 mg/g to 19.48 mg/g.The process optimization results showed that the optimal additive amount of acid-modified montmorillonite (A-Mt) was 10 g/L and the treatment time was 50 min.At this time, the total purine content in beer decreased from 40.03 mg/L to about 11 mg/L, the adsorption rate was about 72%, and the sensory score was 91 points.In addition, the results of GC-MS showed that the beer after adsorption has a certain degree of decrease in flavor substances [control group, HB:9 864.22 μg/L;montmorillonite adsorption group, HB(Mt):8 441.57 μg/L;Acid-modified montmorillonite adsorption group, HB(A-Mt):8 538.94 μg/L].Acid modification increased the adsorption rate of montmorillonite for purine substances but had no significant effect on the adsorption of flavor substances.

Key words： beer; purines; montmorillonite; acid modification; GC-MS

Cite this article

LI Dingding , WU Dianhui , ZHANG Yongxin , CHEN Xingguang , LU Jian . Adsorption effect of acid modified montmorillonite on beer purine and its effect on beer quality[J]. Food and Fermentation Industries, 2026 , 52(1) : 226 -236 . DOI: 10.13995/j.cnki.11-1802/ts.042465

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