Zhang Tianyu, Zhang Haijing, Yang Zhe, Wang Yiran, Li Hongjun
School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China.
Shandong Drug and Food Vocational College Zibo China.
Food Sci Nutr. 2019 Sep 27;7(11):3664-3674. doi: 10.1002/fsn3.1223. eCollection 2019 Nov.
Flavor compounds, including total polyphenols, amino acids, and protein, in beer with extruded black rice as adjunct were detected and analyzed. Beer brewing technique has been intensively investigated in the past century. The chase of beer quality, including the color, flavor, foam, nutrition, and functionality, attracted considerable attention. Hence, headspace solid-phase microextraction in combination with a gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) was used to analyze flavor compounds qualitatively and quantitatively. A total of one organic acid, one aromatic, ten alcohols and 23 esters were present in extruded black rice adjunct beer. Protein components and molecular weight were analyzed, and the results were consistent with those of traditional beer in terms of content of foam-stabilizing protein. The contents of essential amino acid which is an important nutritive index were higher than those in traditional rice adjunct beer, especially valine (70.9 mg/L) and threonine (42.8 mg/L). The representative ingredients of extruded black rice adjunct beer were polyphenols, nerolidol, geraniol, and geranylgeraniol which affected the functionality and antioxidant ability.
对以挤压黑米为辅料的啤酒中的风味化合物，包括总多酚、氨基酸和蛋白质进行了检测与分析。在过去的一个世纪里，人们对啤酒酿造技术进行了深入研究。对啤酒品质的追求，包括色泽、风味、泡沫、营养和功能等方面，引起了广泛关注。因此，采用顶空固相微萃取结合气相色谱-质谱联用（HS-SPME-GC-MS）对风味化合物进行定性和定量分析。挤压黑米辅料啤酒中共含有1种有机酸、1种芳烃、10种醇类和23种酯类。对蛋白质成分和分子量进行了分析，结果表明在泡沫稳定蛋白含量方面与传统啤酒一致。作为重要营养指标的必需氨基酸含量高于传统大米辅料啤酒，尤其是缬氨酸（70.9mg/L）和苏氨酸（42.8mg/L）。挤压黑米辅料啤酒的代表性成分是多酚、橙花叔醇、香叶醇和香叶基香叶醇，它们影响了啤酒的功能和抗氧化能力。
