多酚对啤酒非生物稳定性及有害物质的影响
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摘要
多酚是一类复杂物质的总称,它是具有潜在促进健康作用、在植物性食物中发现的化合物,啤酒中存在多酚,且多酚对啤酒老化有抑制作用,从啤酒中多酚的来源出发,概述了啤酒的非生物稳定性及多酚类物质对啤酒老化过程中有害物质的控制。
The floorboard of the polyphenols is a kind of complex material, which is a potential health promoting role and is found in plant food. Polyphenols exist in beer, and has inhibitory effect. From the source of polyphenols in beer, summarize the non-biological stability of beer and polyphenols of harmful substances in beer aging process control.
The floorboard of the polyphenols is a kind of complex material, which is a potential health promoting role and is found in plant food. Polyphenols exist in beer, and has inhibitory effect. From the source of polyphenols in beer, summarize the non-biological stability of beer and polyphenols of harmful substances in beer aging process control.
引文
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[2]刘信中.啤酒的胶体稳定性[J].中国酿造,2004(2):40-43.
[3]南景日,饶胜其,方维明,等.多酚类物质对啤酒质量的影响[J].农业工程,2013,3(3):79-82.
[4]PRISCILA·BECKER·SIQUEIRA.Polyphenols and antioxidant properties in forced and naturally aged brazilian beer[J].Journal of Brewing and Distilling,2011,2(3):45-50.
[5]李崎,李永仙,郑飞云,等.啤酒多酚物质对啤酒风味稳定性的影响[J].食品与生物技术学报,2007,26(2):102-106.
[6]FUMI M D.Effect of full-scale brewing process on polyphenols in italian all-malt and maize adjunct lager beers[J].Journal of Food Composition and Analysis,2011,24(45):568-573.
[7]田玉红,陈嵘,尹花,等.啤酒中关键老化物质的确定及其在贮存过程中的变化规律[J].酿酒科技,2015(3):81-83.
[8]尹花,田玉红,郝俊光,等.18种老化指示物质在啤酒发酵过程中的变化研究[J].食品工业科技,2013(1):63-66.
[9]郝俊光,闫鹏,陈华磊.自由基与啤酒老化[J].酿酒科技,2010(10):40-47.
[10]周燕琼,金成,张英.晚期糖基化终末产物(AGEs)形成途径、检测方法和抑制手段研究进展[J].中国食品学报,2013(6):175-184.
[11]吴茜,陈亨业,胡贝,等.晚期糖基化终末产物的抑制机理及抑制剂的研究进展[J].中国实用医药,2012,7(11):237-239.
[12]LIGGINS J,FURTH A J.Role of protein-bound carbonyl groups in theformation of advanced glycation end products[J].Biochimica et Bio-physica Acta(BBA)-Molecular Basis of Disease,1997,1361(2):123-130.
[13]WANG T D,ZHANG Q Q,HANG Y M,et al.Screening of protein kinase inhibitors in natural extracts by capillaryelectrophoresis combined with liquid chromatography-tandem mass spectrometry[J].Journal of Chromatography A,2014,1337:188-193.
[14]HUANG G Z,KLING B,DARRAS F H,et al.Identification of a neuroprotective and selective butyrylcholinesterase in-hibitor derived from the natural alkaloid evodiamine[J].European Journal of Medicinal Chemistry,2014,81:15-21.
[15]ZHANG A Z,YE F H,LU J Y,et al.Screeningα-glucosidase inhibitor from natural products by capillary electrophoresis with immobilised enzyme onto polymer monolith modified by gold nanoparticles[J].Food Chemistry,2013,141:1854-1859.
[16]刘荟萃,李巨秀.几种抑制剂抗晚期糖基化/脂质过氧化终产物(AGEs/ALEs)作用的比较[J].中国食品学报,2015,15(10):11-18.
[17]胡徽祥.食品天然抗氧化剂抑制晚期糖基化末端产物的研究[D].西安:西北农林科技大学,2012.
[18]SILVáN J M,ASSAR S H,SREY C,et al.Control of the Maillard reaction by ferulic acid[J].Food Chemistry,2011,128(1):208-213.
[19]刘玲,闫凤娇,石飞,等.食品加工中晚期糖基化终产物的变化趋势及茶多酚对其抑制作用[J].中国食品学报,2016,16(5):95-102.
[20]POULSEN M W,HEDEGAARD R V,ANDERSEN JM,et al.Advanced glycation end products in food and their effects onhealth[J].Food and Chemical Toxicology,2013,60:10-37.