Method for evaluating malt lipid oxidation degree
A technology of lipid oxidation and malt, applied in the direction of testing food, instruments, measuring devices, etc., to reduce pressure, ensure product quality, and reduce the degree of oxidation
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Embodiment 1
[0054] A method for evaluating the degree of lipid oxidation in malt, selecting the content of substances that promote the enzymatic reaction of lipoxygenase, the content of substances that inhibit the enzymatic reaction of lipoxygenase, the content of trans-2-nonenal and nonenal Precursor content and lipoxygenase activity were used as evaluation factors to establish a comprehensive evaluation system for malt lipid oxidation.
[0055] Specifically, three monophenolic substances (ferulic acid, catechin, caffeic acid) and two other reducing substances (reduced glutathione, vitamin C) with better reducing effects were selected, and linoleic acid and In the simulated reaction system of LOX, after adding it separately, compare the change of absorbance value within 5 minutes with the blank control, calculate the reduction ratio according to the change, and investigate the inhibitory effect on the enzymatic reaction of LOX. The result is as figure 1 As shown, the inhibitory effect o...
Embodiment 2
[0066] Collected 37 malt samples from different malt factories across the country, including 6 varieties, including 10 from Gamai Copeland, 3 from Gamai Metcalfe, 9 from Omaid Gairdner, 3 from Omaid Scope, 3 from Omai Bass, and Guomai 9 Gan beer. Analyze the distribution characteristics of different malt varieties on lipid oxidation-related indicators (3 kinds of monophenolic substances, 5 kinds of metal ions, LOX activity, T2N, NP), the correlation between indicators, whether there are significant differences between varieties, and The comprehensive evaluation system for lipid oxidation is used for evaluation, which further illustrates the importance of this comprehensive evaluation system for lipid oxidation.
[0067] 1. Single factor test and analysis
[0068] (1) Analyze the distribution characteristics of lipid oxidation indicators of different malt varieties
[0069] Using the box plot in SPSS to analyze the content of 11 indicators of 37 malt samples, such as Figure...
Embodiment 3
[0100] Three malt samples A, B, and C were selected, 11 lipid oxidation indexes were measured, and the comprehensive evaluation index scores of lipid oxidation were calculated. These three malts were used to carry out a small beer brewing test, and the obtained beer was placed at 35° C. for 7 days, and the T2N content in the fortified beer was measured. Refer to Table 3 for comparative data.
[0101] Table 3 is the aging degree predicted by the method of the present invention for three malt samples and the comparison with the small test
[0102]
[0103]It can be seen from the above table that the A malt LOI value calculated by the method of the present invention is the highest, which is 3.23, which is higher than 1, indicating that the malt lipid oxidation is very light and the malt is fresh. The brewing test was carried out through this malt, and the obtained beer was subjected to an intensification test, and the T2N content in the fortified beer was detected to be 0.08g...
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