EFFECT OF FREE-RADICALS ON HAZE FORMATION IN BEER

被引：27

作者：

KANEDA, H ^{[1
]}

KANO, Y ^{[1
]}

OSAWA, T ^{[1
]}

KAWAKISHI, S ^{[1
]}

KAMIMURA, M ^{[1
]}

机构：

[1] NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 10期

关键词：

D O I：

10.1021/jf00100a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

An analytical method for determining proanthocyanidins by HPLC-electrochemical detection was developed, and the effect of free radicals on chill haze formation in beer was studied. The determination limits of procyanidin B3, catechin, and epicatechin by this analytical method were 30, 10, and 10 ng/ L, respectively. Addition of H2O2 and irradiation with 60Co 7-rays accelerated the degradation of the proanthocyanidins and formation of chill haze in beer, while the addition of a metal scavenger, a H2O2 decomposer, and free-radical scavengers inhibited these phenomena. Therefore, it was speculated that free radicals generated by Fenton and Haber-Weiss reactions in beer could play an important role in chill haze formation. © 1990, American Chemical Society. All rights reserved.

引用

页码：1909 / 1912

页数：4

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