采用CDR BeerLab分析仪检测啤酒理化指标的研究
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摘要
随着啤酒科技的迅猛发展,运用新型仪器检测啤酒理化指标的现象已较为普遍,且与传统检测方法相比具数据精确度较高、检测时间短等优势。该研究通过使用新型啤酒检测仪器(CDR BeerLab分析仪),对市售的4款不同类型啤酒样品的色度、酒精度和苦味值进行了检测,并与传统法所测数据结果进行了比对。结果显示,4款啤酒色度、酒精度和苦味值的回归方程系数R~2值分别为0.999 97、0.996 48和0.994 34,故CDR BeerLab分析仪的精确度较高,可替代传统方法用于啤酒品质指标的快速检测。
With the rapid development of beer technology, it has become common to use new instruments to detect the physical and chemical indexes of beer. Compared with the traditional method, new instruments have unique advantages such as higher data accuracy and shorter detection time. In this paper, a new type of beer detection instrument(CDR BeerLab analyzer) was used to detect the chroma, alcohol content and bitterness value of4 types of beer samples on the market, and the results were compared with those measured by the traditional method. The results showed that the R~2 of regression equation coefficient of chroma, alcohol content and bitterness was 0.999 97, 0.996 48 and 0.994 34, respectively. So the CDR BeerLab analyzer had high accuracy and could completely replace the rapid detection results of the traditional method for beer quality indexes.
With the rapid development of beer technology, it has become common to use new instruments to detect the physical and chemical indexes of beer. Compared with the traditional method, new instruments have unique advantages such as higher data accuracy and shorter detection time. In this paper, a new type of beer detection instrument(CDR BeerLab analyzer) was used to detect the chroma, alcohol content and bitterness value of4 types of beer samples on the market, and the results were compared with those measured by the traditional method. The results showed that the R~2 of regression equation coefficient of chroma, alcohol content and bitterness was 0.999 97, 0.996 48 and 0.994 34, respectively. So the CDR BeerLab analyzer had high accuracy and could completely replace the rapid detection results of the traditional method for beer quality indexes.
引文
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[2]GRANATO D,BRANCO G F,JDA F,et al.Characterization of Brazilian lager and brown ale beers based on color,phenolic compounds,and antioxidant activity using chemometrics[J].J Sci Food Agr,2011,91(3):563-571.
[3]刘国林,王海明,祝忠付.啤酒色度形成机理及控制措施[J].啤酒科技,2010,155(11):28-32.
[4]程浩,王越,安家彦.啤酒色调的定量方法研究[J].食品与发酵工业,2016,42(5):217-222.
[5]程浩.啤酒色泽定量方法的建立及其应用[D].大连:大连工业大学,2016.
[6]郭俊,白玲玲.影响啤酒苦味质检测的因素分析[J].啤酒科技,2012,169(1):41-42.
[7]ARRIETA A A,RODRIGUEZMENDEZ M L,et al.Prediction of bitterness and alcoholic strength in beer using an electronic tongue[J].Food Chem,2010,123(3):642-646.
[8]OLADOKUN O,TARREGA A,JAMES S,et al.Modification of perceived beer bitterness intensity,character and temporal profile by hop aroma extract[J].Food Res Int,2016,86(5):104-111.
[9]OLADOKUN O,TARREGA A,JAMES S,et al.The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer[J].Food Chem,2016,205(3):212-220.
[10]李晓华,王霓,笪海玲,等.啤酒酒精度测定方法研究[J].中国酿造,2013,32(3):152-153.
[11]陈俊,冯吉,杨明月.顶空-气相色谱法测定啤酒中酒精度[J].啤酒科技,2015(1):43-45.
[12]NEVOIGT E,PILGER R,MASTGERLACH E,SCHMIDT U,et al.Genetic engineering of brewing yeast to reduce the content of ethanol in beer[J].FEMS Yeast Res,2002,2(2):225-232.
[13]KOZAKI D,TANIHATA S,TAMAMOTO A,et al.Single injection ion-exclusion/cation-exchange chromatography for simultaneous determination of organic/inorganic anions,inorganic cations,and ethanol in beer samples[J].Food Chem,2019,274(2):679-685.
[14]中国国家标准化管理委员会.GB/T 4927-2008啤酒分析方法[S].北京:中国标准出版社,1985.
[15]OLADOKUN O,JAMES S,COWLEY T,et al.Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma[J].Food Chem,2017,230(2):215-224.
[16]INTELMANN D,HOFMANN T.On the autoxidation of bitter-tasting iso-α-acids in beer[J].J Agr Food Chem,2010,58(8):5059.
[17]苗延林.比较啤酒酒精度的几种分析方法[J].中国酿造,1998,17(3):33-34.
[18]姜芳,段艳萍,姜亚欣,刘江梅.用附温比重瓶检测香精相对密度的实验研究[J].轻工科技,2013,29(5):125-125.
[19]CHAO Z,NING L.Measuring soil-water density by helium pycnometer[J].J Geotechn Geoenviron Eng,2018,144(9):1061-1069.
[20]WESTWOOD B M,KABADI V N.A novel pycnometer for density measurements of liquids at elevated temperatures[J].J Chem Thermodyn,2003,35(12):1965-1974.