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首页> 外文期刊>Journal of the Institute of Brewing >Behaviour of Antioxidants Derived from Hops During Wort Boiling
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Behaviour of Antioxidants Derived from Hops During Wort Boiling

机译：麦芽煮沸过程中啤酒花衍生的抗氧化剂的行为

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摘要

The oxidative stability of wort at different stages during wort production and the radical scavenging characteristics of α-, β-, iso-α-acids and a hop polyphenol extract were evaluated using ESR spectroscopy and DPPH· radical quenching measurements. Radical generation in unhopped wort was significantly, positively correlated with heating rate prior to boiling but not with dissolved oxygen content. Hop α- and β-acids showed similarly significant radical quenching abilities, while iso-α-acids and a hop polyphenol extract displayed a negligible effect. Isomeriza-tion of α-acids to iso-a-acids reduced wort's antioxidative capacity. Commercially available hop products with varying polyphenol content showed similar radical inhibiting properties, which were a function of hop acid content. Relative to an unhopped treatment, hop additions to wort resulted in significantly lower amounts of Strecker aldehydes in stored beer.
机译：利用ESR光谱和DPPH·自由基猝灭测量，评估了麦芽汁生产过程中麦芽汁在不同阶段的氧化稳定性以及α-，β-，异α-酸和啤酒花多酚提取物的自由基清除特性。未切碎的麦芽汁中自由基的产生显着，与煮沸前的加热速率呈正相关，但与溶解氧含量没有正相关。蛇麻草α-酸和β-酸具有相似的显着自由基猝灭能力，而异α-酸和蛇麻草多酚提取物的作用可忽略不计。 α-酸异构化为异α-酸会降低麦芽汁的抗氧化能力。具有多酚含量变化的市售啤酒花产品显示出类似的自由基抑制性能，这是啤酒花酸含量的函数。相对于无啤酒花的处理，啤酒花加麦芽汁可显着降低啤酒中Strecker醛的含量。

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