啤酒风味物质及游离脂肪酸的气相色谱研究

12#11311126600322660613266003FFAs85%114%2005-05-242006-01-18199681011～4FFAs56722.1C8:0C10:0C12:0C14:0C16:0C17:0C18:0C18:1C18:2C18:3C20:0C22:0ARAR600℃HPLCNaOHNaClHClAutosystem9000PerkinElmerFIDPE10222.215.00mg10mL10.00mg10.00mg10.00mg15.00mg20.00mg15.00mg25.00mg25.00mg25.00mg25.00mg30.00mg30.00mg25mL2.33420066FENXIHUAXUEChineseJournalofAnalyticalChemistry6875～878500mL50µL43gNaCl2.0mLHCl150mL/3:1150mL/150mL10%NaOH42mLHCl35mL/100mL0.5mL10mL3mL5%/55℃25min2mL2mL0.5mL2.4SGECarbowax20mol/L50m×0.25mmFFAPCB0.104MPa240℃100℃7%%%%10℃/min210℃30min2.51.2µL4.0µLXi=CsfsiAi/AsXiiCsAsAiifsifsi=fi/fs33.13.1.114-4-pH12pH8.5Al2O32.41Table1ThemainflavormatterinbeerexaminedbygaschromatographyGCNamemg/LRangeofbeercontentFlavordescriptionmg/LOdorthreshold1-1-ChlorophenolDrugflavor0.0014-4-Vinyl-guaiacolLilacflavor0.3×10-6Ethyacetate5～32Fruitandaromaflavor30Isoamylacetate0.3～5Fruitandbananaflavor2Ethyldodecylate0.02Smoothandgreasy3.5EthylaicoholAlcoholandrackflavor14000n-Propylaicohol6～35Alcoholflavorandausterity800β-β-Phenylethylaicohol5～35Roseandsweetflavor1C4Butyricacid0.2～3Halalandcheeseflavor13--C53-Methyl-butyricacid0.5～6Cheeseandaginghopflavor0.1C6Caproicacid1～12Sweatandmuttonsmell5C8Caprylicacid1～12Acridnessandmuttonsmell10C10Capricacid0.05～1Halalandsweatsmell10C12Dodecylicacid0.2Fatnesssmoothandgreasy6678343.1.2-13.1.31α-3.1.4-2--313.21#2#3#22mg/LTable2ThecontentoffreefattyacidsFFAsinbeersFFAsC8:0C10:0C12:0C14:0C16:0C18:0C18:1C18:2C18:3C20:0C22:01#1.601.660.350.050.300.150.180.300.040.040.012#2.261.260.250.040.270.110.150.250.030.030.043#2.221.130.230.030.200.100.120.200.020.03N.D.3.3500mL1#2#3#4#5#385%114%3Table3RepeatabilityofFFAsdeterminationFFAs1#2#3#4#5#AverageSDRSD%C8:04.4464.8615.1735.3235.5185.0640.4218.3C10:03.9963.8593.7524.0324.6974.0670.3699.1C12:00.2090.1940.1820.1720.2160.1950.0189.2C14:00.0510.0540.0570.0560.0610.0560.0047.1C16:00.2670.2670.2810.3110.2950.2840.0196.7C18:00.1120.0940.1210.1110.1100.1100.019.1C18:10.1110.0930.1350.1110.1040.1110.01513.5C18:20.7360.7570.7190.7060.7490.7330.0212.9References1BushnellSEGuinardJXBamforthCW.J.Am.Soc.Brew.Chem.2003613133～1412SiebertKJ.J.Am.Soc.Brew.Chem.200058394～963WangZhijian.FoodIndustry2001440～434UchidaMOnoM.J.Am.Soc.Brew.Chem.20005818～135ArakiSKimuraTShimizuCFurushoSTakashioMShinotsukaK.J.Am.Soc.Brew.Chem.199957134～376PeppardTLRamusSA.J.Am.Soc.Brew.Chem.198846226～307KarlJSiebert.FoodQualityandPreference199910129～1377786GasChromatographyStudiesoftheFlavorousSubstanceandFreeFattyAcidsinBeerWangJialin12XueChanghu#1FuXueyan1MiaoBenchun3LiZhaojie1XueYong11DepartmentofFoodsEngineeringOceanUniversityofChinaQingdao2660032ScientificResearchCenterQingdaoBeerGroupsQingdao2660613DepartmentofPharmacologyMarineDrugandFoodInstituteOceanUniversityofChinaQingdao266003AbstractThedifficultpointfortheflavoroussubstancesanalysisinbearbygaschromatographyGCisthattheflavoroussubstancesfreefattyacidsFFAsarerareandunstableinbeer.Inthisstudyseveralflavor-oussubstancesinbeersuchasdrugflavorfuritflavoralcoholflavorandHalalsmellhavebeenexaminedwithGCtechnologyandtheformingreasonsofthemwereanalyzed.Itshowedthat1-chlorophenolethyace-tateethyldodecylatebutyricacidanddodecylciacidetal.werethemainflavoroussubstancesforminstheflavorofbeer.AsetofeffectivemethodtodeterminethecontentofFFAswithGCwasalsobuilt.Thesamplesweretreatedbyacid-treamentfortwiceesterificationandthin-layerchromatography.Themethodwasofgoodrepeatabilityandhighrecovery.Therecoveryofcapricacidandlinoleicacidwas85%and114%respectivety.Thereforeitcanwellimprovethequalityandflavorofbeer.KeywordsBeerflavoroussubstancefreefattyacidsgaschromatographyReceived24May2005accepted18January2006EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE9920061010～[e-mail]@ncu.edu.cn0791-83046540791-83262320791-832137087834