Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits
Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits
复制标题
富含五味子果实木酚素的艾尔啤酒的成分和生化特性
DOI：
10.1007/s10068-019-00714-5
复制
发表时间：
2019-11-27
影响因子：
2.9
通讯作者：
Kim, Doman
中科院分区：
文献类型：
--
作者：
Deng, Yang;Lim, Juho;Kim, Doman
为开发一种具有良好抗氧化能力和感官特性的饮料，在啤酒酿造过程中的不同时间点添加五味子。发现啤酒中酚类化合物的含量与添加奥米加果的时刻有关。在煮沸开始时添加Omija果实赋予啤酒最高的氧化稳定性，并导致啤酒中总酚和黄酮含量最高（分别为606.82 mg GAE/L和406.75 mg QE/L）。啤酒中五味子醇甲、戈米辛A和戈米辛B的含量分别为12.10 mg/mL、3.12 mg/mL和0.86 mg/mL。因此，在传统啤酒酿造工艺中添加木瓜果实，可以提高啤酒产品的附加值。
To develop a beverage with high antioxidant capacity and desirable sensory characteristics,Schisandra chinensis(omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, respectively). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, respectively. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.