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5-羟甲基糠醛是影响啤酒风味老化的物质之一,且食用过多对人体有害。啤酒中该物质主要来源于原料麦芽。建立了麦芽中5-羟甲基糠醛(5-HMF)的提取方法并优化,同时运用高效液相色谱对其进行检测。试验结果表明在0~0.505 mg/m L范围内线性相关系数为r2=0.998,方法检测限(仪器三倍信噪比)为3.36 mg/L。5-羟甲基糠醛平均回收率为95.40%,相对标准偏差为2.07%,N=9。因此该方法能够有效、快速地测定麦芽中的5-羟甲基糠醛,同时有助于啤酒风味稳定性的研究,为5-羟甲基糠醛后续研究提供参考。
5 - hydroxymethyl furfural is one of the substances that affect the aging of beer flavor, and eating too much is harmful to the human body. The material in beer mainly comes from raw malt. The extraction method of 5-hydroxymethylfurfural (5-HMF) in malt was established and optimized, and its detection was performed by high performance liquid chromatography. The experimental results showed that the linear correlation coefficient (r2) was 0.998 in the range of 0 ~ 0.505 mg / m L, and the detection limit (triple signal to noise ratio) was 3.36 mg / L. The average recovery of 5-HMF was 95.40% with a relative standard deviation of 2.07% and N = 9. Therefore, this method can effectively and rapidly determine 5-hydroxymethylfurfural in malt, and at the same time it is helpful to study the flavor stability of beer. It provides a reference for the subsequent research of 5-hydroxymethylfurfural.