摘要
采用优化的反相离子对色谱法,对麦汁中4种嘌呤碱基和3种嘌呤核苷进行检测:7种化合物的平均回收率为95.13%～102.12%,相对标准偏差为0.10%～6.55%。设计正交实验利用SPSS18.0软件分析糖化工艺对麦汁中游离嘌呤碱基含量的影响,结果显示:料水比(A)、糖化温度(B)、蛋白质休止时间(C)和蛋白休止温度(D)均具有显著性影响,主次顺序为B>A>C>D,优化工艺为料水比1:2.5,45℃保温50min,升温至62℃,麦汁中游离嘌呤碱基含量从43.82mg/L提高到61.39mg/L,同时,嘌呤核苷从55.46mg/L降低为29.21mg/L。
The reverse phase ion pair chromatography was optimized to detect 4-purine bases and 3-purine nucleosides in the wort.The average recovery of the seven compounds was 95.13%- 101.]2% and the relative standard deviation was 0.10% -6.55%. The effect of mashing process on the content of purine bases were investigated by the orthogonal experimental design on SPSS 18.0.The results showed that ratio of material to water （A）, mashing temperature （ B）, proteolysis time （C） and proteolysis temperature （D） significantly influenced the conent of total free purine bases in wort.And their order of importance was B 〉 A 〉 C 〉 D.The optimal conditions were ratio of material to water 1：2.5, proteolysis temperature 45℃, proteolysis time 50min and mashing temperature 62℃.The content of total free purine bases increased from 43.82mg/L to 61.39mg/L, meanwhile, the content of purine nucleosides reduced from 55.46mg/L to 29.21mg/L at the optimum process.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期164-169,共6页
Science and Technology of Food Industry
基金
教育部新世纪优秀人才支持计划(NCET-08-0790)
江苏高校优势学科建设工程资助项目
关键词
糖化工艺
麦汁
游离嘌呤碱基
嘌呤核苷
mashing process
wort
total free purine bases
purine nucleosides
