不同全谷物辅料对啤酒内源性抗氧化力的影响OACSTPCD

Endogenous antioxidant capacity is a very important index of beer quality.In this study,quinoa,buckwheat,coix seed,brown rice,naked barley,and sorghum were used as adjuncts for ale-type beer brewing with the addition level of 20％,to explore the effect of different whole grain adjuncts on the basic physicochemical indexes and antioxidant activity of beer.The antioxidant activity of beer was evaluated by DPPH free radical rate and ABTS cation free radical scavenging ability.The monophenol composition of beers with different whole grain adjuncts were determined,combined with the flavor compounds analysis and sensory evaluation,to explore the feasi-bility for beer brewing with high antioxidant capacity by adding different whole grains.The results showed that the six whole grain adjuncts did not display a negative impact on the fermentation process and physicochemical properties of beer.The antioxidant capacity of quinoa beer and buckwheat beer was the highest,the DPPH free radical scavenging activity of which was 1.63 and 1.68 mmol TE/g,while the control group was 1.39 mmol TE/g.Their total amount of five monophenols with strong antioxidant activity was 3.67 and 3.62 mg/L,re-spectively,while the treatment group was 2.11 mg/L.In a word,the beer brewed with quinoa and buckwheat had the higher monophenol content,higher sensory score and more harmonious flavor.This study provides a new theoretical reference and practical basis for the appli-cation of whole grain adjuncts to enhance the endogenous antioxidant capacity of beer.