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Studies on the Relationship between Phenolic Compounds and Beer Flavor Stability

Author: FuZhaoHui
Tutor: LiQi;GuGuoXian
School: Jiangnan University
Course: Fermentation Engineering
Keywords: Phenolics High Performance Liquid Chromatography The total carbonyl Class compound content Gas Chromatography Oxidation resistance The total activity of the antioxidant potential Flavor stability
CLC: TS262.5
Type: Master's thesis
Year: 2004
Downloads: 452
Quote: 8
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Relatively perfect brewing technology, an increasingly competitive market, the enterprises to win in the competition, the first and foremost is to improve the quality of beer, and enhance the stability of beer (including flavor stability and cloud stability); However, due to the special nature of the beer itself , its shelf life is generally 3 to 6 months, foreign and some up to 12 months, the flavor shelf life is shorter. How to improve and enhance the beer stability has been brewing concern. In the actual work, more effective measures to reduce the storage temperature, to reduce bottlenecks air, increasing the pH value, and to add various antioxidants, etc. However, regardless of whether the strict process oxygen barrier or in addition to anti-oxidants, oxygen or less will remaining in the wort or beer, displayed the role of of such beer endogenous antioxidants, polyphenols are considered to be an important endogenous antioxidant. This thesis is to establish a RP-HPLC analysis of beer polyphenols, improved beer pretreatment method. Chromatographic conditions: Waters 2695 chromatograph, UV-visible diode array detector, column ZORBAX Eclipse XDB-C18 (4.6 × 250 mm, 5 μm), column temperature was 30 ℃, the detection wavelength of 280nm, eluent methanol water, acetic acid mixture, using a gradient elution. Monophenol detection limit of 0.1mg / L, the linear range of 6.4 mg / L ~ 68mg / L, RSD 1.7% to 6.4%. Wine samples by liquid-liquid extraction or liquid-solid extraction pretreatment backward sample. The Improved beer staling precursors method of measuring, TBA measurement conditions: the absorption wavelength of 530nm, the TBA solution of 60% acetic acid solution containing 0.28% TBA, 60 ℃ bath for 60min; 60% acetic acid solution as blank. It was found that the TBA and acetaldehyde the yellow adduct formation and trans-2 - nonenal reaction orange yellow adduct. And the yellow adduct generating speed, but its heat-sensitive than the red adduct Poor. Carbonyl compound with the reaction of TBA to form a colored adduct, especially aldehydes; specificity above unsaturated aldehyde and unsaturated aldehydes specificity. The method is suitable for the kind of monitoring of the same brand of wine between wine samples due to the interference of a variety of factors, there is no consistent standard, beer manufacturers in accordance with their respective products, combined with tasting experiment to determine the standard. The total activity of antioxidant potential (TRAP value) Analysis of the antioxidant activity of the polyphenols in wort, beer and its influencing factors. The single phenol antioxidant capacity size: (-) - epicatechin gt; quercetin gt; () - catechin gt; ferulic acid gt; vanillic acid; phenols antioxidant capacity higher than striped ascorbate and sulfite antioxidant capacity. In addition, the anthocyanin substances have a certain contribution to the oxidation resistance of the wort, beer; the monophenol substances major antioxidant role in beer () - catechin and ferulic acid. Boiling intensity and dissolved oxygen in the brewing process a great influence on the final wort antioxidant capacity. Temperature, dissolved oxygen, pH, and will impact on the physical and chemical properties of polyphenols, which affect the TRAP value changes. By adding the experiment, forced aging experiment, brewing experiments examined phenols flavor stability. Influential the several single phenol beer flavor, you can reduce the TBA value, but not all aldehydes inhibited; hops than malt contains more antioxidant polyphenols, primarily monomeric phenols, phenol acid; PVPP, formaldehyde and other additives affect the flavor stability, at the same time the PVPP might also adsorption of a small amount of carbonyl compounds; catechin synergies with Vc exist.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Beer
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