摘要
通过测定添加不同浓度亳菊水提液的亳菊啤酒的抗氧化性和亳菊啤酒中主要抗氧化物质酚类、黄酮类物质含量的变化情况,研究外源物质添加对啤酒抗氧化性的影响及啤酒抗氧化性改变的主要因素。结果表明,添加亳菊提取液能提高啤酒中酚类、黄酮类物质的含量和啤酒的抗氧化能力;与酚类物质相比,添加亳菊提取液后,啤酒黄酮含量变化更加明显,相关系数达到0.988**,啤酒抗氧化性的提升也与黄酮类物质含量的变化具有更高的相关性。添加2-4 g/L亳菊提取液制备亳菊啤酒既能保证啤酒的质量、使啤酒具有菊花独特风味,又能增强啤酒的抗氧化性、提升其保健功能。
The research was measured of the anti-oxidant capability and the changes of the phenolic com- pounds content, flavonoids content of beer to which different concentration of Bozhou chrysanthemum wa- ter extract was added to study the effects of exogenous agents on the anti-oxidant capability and the major factor changing anti-oxidant capability of beer. The result showed that adding Bozhou chrysanthemum wa- ter extract can increase the content of phenolic compounds and flavonoids and anti-oxidant capacity of beer. Compared with the phenolic compounds content, flavonoids content of beer changed more significant- ly, the increase of anti-oxidant capability of beer is more closely related with the increase of flavonoids content. Adding 2 -4 g/L Bozhou chrysanthemum water extract can make the beer possess fine quality and Bozhou chrysanthemum lavor, which can also increase anti-oxidant capability of beer and the health care function.
出处
《蚌埠学院学报》
2015年第1期19-22,共4页
Journal of Bengbu University
基金
安徽省教育厅自然科学项目(KJ2012B110)
关键词
亳菊啤酒
抗氧化
酚类
黄酮类
相关性
Bozhou chrysanthemum beer
anti-oxidant capability
phenolic
flavonoids
correlation
