Yao Jiangqi, Ma Zhiyuan, Wang Yuxuan, Wang Yutang, Sun Lijun, Liu Xuebo
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Curr Res Food Sci. 2022 May 30;5:927-939. doi: 10.1016/j.crfs.2022.05.008. eCollection 2022.
The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC analysis showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production. GC-MS analysis showed that 3-methyl-1-butanol, isopentyl acetate and ethyl caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics.
研究了添加蒲公英（DA）对精酿啤酒的理化性质、抗氧化活性、对黄嘌呤氧化酶（XOD）的抑制活性及风味的影响。结果发现，DA改变了啤酒的pH值、总酸含量、硫代巴比妥酸值、糖分含量和色泽，增加了总多酚和黄酮类化合物的含量，从而提高了啤酒的抗氧化活性。高效液相色谱分析表明，DA为啤酒提供了绿原酸、咖啡酸、阿魏酸和菊苣酸，有助于对XOD产生抑制活性，而XOD是尿酸生成中的关键酶。气相色谱-质谱分析表明，3-甲基-1-丁醇、乙酸异戊酯和辛酸乙酯是所有样品的主要香气成分。虽然DA引入了特殊的香气成分薁，但它对啤酒的外观、泡沫、香气和口感评价没有显著影响。总之，DA有可能在不改变啤酒感官特性的情况下，改善其抗氧化和抑制尿酸生成的性能。
