干投啤酒中 α-酸和黄腐酚提取的建模。

Modeling of α-acids and xanthohumol extraction in dry-hopped beers.

机构信息

LAQV/REQUIMTE/Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; Departamento de Saúde Ambiental, Instituto Nacional de Saúde Doutor Ricardo Jorge, Rua Alexandre Herculano, 321, 4000-055 Porto, Portugal.

出版信息

Food Chem. 2019 Apr 25;278:216-222. doi: 10.1016/j.foodchem.2018.11.050. Epub 2018 Nov 10.

DOI:10.1016/j.foodchem.2018.11.050

PMID:30583365

Abstract

The practice of dry-hopping has been used by the brewing industry to obtain beers with increased contents of flavor and bitterness compounds. Notwithstanding this, other compounds such as α-acids (AA) and xhanthohumol (XN) are co-extracted influencing the final characteristics of the beer, particularly its beneficial bioactivity. In this context a model for the understanding of AA and XN extraction by dry-hopping is proposed. The varieties Chinook (CHI), East Kent Goldings (EKG) and Tettnanger (TET) were assayed and robust statistical approaches were applied for data interpretation. Concentration of AA in beers post-maturation reached values higher than 20 mg/L using 2.8 g/L of CHI hops and 10 days of maturation. For XN, a similar behavior was verified. The maximum efficiency of AA and XN extraction (transfer rate) were reached at 13.5 days with dose rates of 147 and 13.9 mg/L, respectively.

摘要

干投（dry-hopping）的做法已被酿造行业用于获得具有更高风味和苦味化合物含量的啤酒。尽管如此，其他化合物，如 α-酸（AA）和黄腐酚（XN）也会被共同提取，影响啤酒的最终特性，特别是其有益的生物活性。在这种情况下，提出了一个用于理解干投过程中 AA 和 XN 提取的模型。对奇努克（CHI）、东肯特金酒（EKG）和泰廷格（TET）这三个品种进行了测定，并应用了稳健的统计方法来解释数据。使用 2.8 g/L 的 CHI 啤酒花和 10 天的陈酿期，陈酿后啤酒中的 AA 浓度达到了 20 mg/L 以上。对于 XN，也验证了类似的行为。AA 和 XN 的最大提取效率（转移率）分别在 13.5 天和 147 mg/L 的剂量率下达到，分别为 13.9 mg/L。