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Screening method for beer components that affect human satiety

A technology of satiety and beer, applied in the field of beer, can solve problems such as difficult analysis, inability of brewers to provide theoretical basis and measures for improving beer drinkability, unclear material basis of beer gastric emptying and diuretic difference, etc. , to achieve the effect of reducing satiety and improving beer drinkability

Active Publication Date: 2021-01-22
TSINGTAO BREWERY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are thousands of components in beer, and there are interactions between components, so it is extremely difficult to analyze the factors affecting gastric emptying rate or satiety
Most of the relevant research on beer drinkability at home and abroad focuses on the differences in gastric emptying and diuretic properties of foreign beers of different categories and brands, but the material basis for the differences in gastric emptying and diuretic properties of beer is still unclear. Therefore, it is impossible to provide theoretical basis and measures for brewers to improve the drinkability of beer

Method used

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  • Screening method for beer components that affect human satiety
  • Screening method for beer components that affect human satiety

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Gastric emptying analysis of 26 beer samples (including non-alcoholic beer, 8-12 degree Lager beer, fruit beer, ALE beer):

[0041] Preparation of activated carbon suspension: Accurately weigh 10 g of gum arabic powder, add 80 mL of distilled water, boil until transparent; add 10 g of activated carbon powder, boil three times, and set aside.

[0042] Animal preparation: Adult Kunming male mice were observed for 1 week before the test, and those with clinical abnormalities were excluded from the test.

[0043] After the mice were weighed, they were gavaged with beer to test their gastric emptying rate: gavage with a dose of 0.4mL beer + 0.1mL carbon powder / 25g (800mL / 50Kg body), and the mice were killed by cervical dislocation after 20 minutes of gavage. Open the abdominal cavity, quickly separate the gastrointestinal tract, observe the traveling route of the activated carbon, and calculate the propulsion rate of the carbon powder. The formula for calculating the end...

Embodiment 2

[0070] 1. Gastric emptying analysis of 30 beer samples:

[0071] The analysis method is the same as in Example 1, except that the mice are adult Kunming female mice.

[0072] 2. Determination of beer components:

[0073] Assay method is the same as in Example 1.

[0074] 3. Screening of beer components that affect human satiety:

[0075] Establish the PLSR regression equation between beer components and satiety, and use the absolute value of the standardized coefficient SRC to determine the possibility of affecting human satiety Beer components, ethanol, isoamyl alcohol, acetic acid, succinic acid, citric acid, K + 、Na + , more than tetrasaccharide, maltotriose, ethyl octanoate, lysine and tyrosine (12), the SRC value of each component is shown in Table 6;

[0076] The SRC value of each component in table 6 beer

[0077] components standardized coefficient ethanol 0.48 Isoamyl alcohol 0.43 Acetic acid -0.38 Succinic acid 0.46 citric...

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Abstract

The invention provides human body satiety based beer component screening method, and belongs to the technical field of beer. Components influencing human body satiety are obtained through screening ofcomplex beer components through the method. The method includes establishing a PLSR regression equation between a gastric emptying rate of beer and seven main types of compounds in the beer; performing screening to obtain components the standardized coefficient absolute values of which in the regression equation is greater than 0.3, with the obtained components being adopted as possible components influencing human body satiety; by utilizing a solution model, performing beer preparation by adopting the possible components as variant factors and other components as fixed factors and by adopting contents of the seven main type of compounds as references; then performing Plackett-Burman tests on the possible components influencing human body satiety; and performing screening to obtain components difference significance of which is smaller than 0.05 according to gastric emptying rate data, and with the obtained components being adopted as components influencing satiety of beer. The methodprovides a process improvement direction and strategy for reducing satiety and improving beer potableness.

Description

technical field [0001] The invention belongs to the technical field of beer, and in particular relates to a method for screening beer components that affect human satiety. Background technique [0002] Drinkability is related to product quality and sales, and has always been a research area that the beverage industry has focused on. However, due to the high complexity of human drinking behavior, the research progress in this field is slow. Human drinking behavior is a complex physiological, psychological and social behavior, which is mainly affected by both psychological and physiological aspects. Physiological aspects are mainly the satiety caused by drinking, gastric emptying, and the biochemical metabolism of beer components through human blood on the brain and body. In order to improve the drinkability of the physiological aspects, it is mainly to eliminate the feeling of satiety in the process of drinking beer, increase the rate of gastric emptying, accelerate the met...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/14G01N30/02G01N21/78G01N21/73
CPCG01N21/73G01N21/78G01N30/02G01N33/146
Inventor 尹花董建军余俊红胡淑敏刘佳黄淑霞杨朝霞张翠杨梅
Owner TSINGTAO BREWERY
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