机构:
New Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, PolandNew Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, Poland
Kostrzewa, Dorota
[1
]
Dobrzynska-Inger, Agnieszka
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机构:
New Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, PolandNew Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, Poland
Dobrzynska-Inger, Agnieszka
[1
]
Roj, Edward
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机构:
New Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, PolandNew Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, Poland
Roj, Edward
[1
]
Grzeda, Karolina
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机构:
New Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, PolandNew Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, Poland
Grzeda, Karolina
[1
]
Kozlowski, Kazimierz
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h-index: 0
机构:
New Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, PolandNew Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, Poland
Kozlowski, Kazimierz
[1
]
机构:
[1] New Chem Synth Inst, Al Tysiaclecia Panstwa Polskiego 13A, PL-24110 Pulawy, Poland
hop extract;
isomerization;
iso-alpha-acids;
BITTER ACIDS;
BEER;
WORT;
ANTIOXIDANT;
D O I:
10.1002/jib.349
中图分类号:
TS2 [食品工业];
学科分类号:
0832 ;
摘要:
An isomerization process of the alpha-acids contained in hop extract (with magnesium oxide, potassium hydroxide and magnesium peroxide as catalysts at ambient temperature) was carried out. The influence of two factors (the amount of applied catalyst and the isomerization time) was studied. Ultra-high performance liquid chromatography was used for the evaluation of the isomerization process. The best results were obtained with magnesium oxide. In this case, the influence of the operating variables on the isomerization process and optimal process parameters were determined using statistical methods. The isomerization method described above could be carried out with high efficiency without heating and could be easily adopted and applied on an industrial scale. Copyright (C) 2016 The Institute of Brewing & Distilling.