作　　者： ; ; ; ; (陈志刚）;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《酿酒科技》 2009年第2期24-26,30,共4页

摘　　要： 有机酸是啤酒缓冲体系中重要的组成物质,与啤酒缓冲力有着密切的关系。采用离子色谱法探索了8种缓冲物质对啤酒缓冲力和啤酒最终pH值的影响。结果表明,乙酸、柠檬酸、琥珀酸和富马酸是影响啤酒缓冲性和pH值的主要因素,且都与啤酒缓冲力呈正相关,乙酸表现出与啤酒pH值的正相关性,而柠檬酸、琥珀酸和富马酸则表现为负相关性。 Organic acids, as the important compositive parts in beer buffer system, are closely related to the buffeting capacity of beer. The effects of 8 kinds of buffering substances on beer buffeting capacity and the ultimate pH value of beer were studied by ion chromatography. The resuits indicated that acetic acid, citric acid, succinate aicd and fumate were the major factors influencing beer buffering capacity and beer pH （all presented positive correlations with beer buffeting capacity; among them, acetic acid presented positive correlations with beer pH value, and the other three presented negative correlations with beer pH value）.

关 键 词： 啤酒 有机酸 缓冲体系 发酵液

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]