青稞红曲啤酒中γ-氨基丁酸（GABA）的研究

Study on the γ-Aminobutyric Acid（GABA） in Highland BarleyMonascusBeer

DOI：10.3969/j.issn.1673-1689.2018.11.005

中文关键词: γ-氨基丁酸 啤酒 青稞 青稞红曲

英文关键词: γ-aminobutyric acid（GABA）,beer,highland barley,highland barleyMonascus

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中文摘要:

γ-氨基丁酸（γ-aminobutyric acid，GABA）是一种具有降血压等多种重要生理功能的天然非蛋白质氨基酸，在食品工业中已有广泛应用，但在啤酒工业领域研究较少。对本实验室研究开发的青稞红曲啤酒和市售啤酒进行对比发现，市售啤酒中GABA质量浓度范围介于40~65 mg/L之间，青稞红曲啤酒中GABA质量浓度为91.3±6.9 mg/L。通过对原料、糖化和发酵工艺的研究可知，糖化过程中GABA在糖化初期含量增加，随着糖化的进行，麦汁中GABA质量浓度逐渐平稳，青稞麦芽的比例对麦汁中GABA质量浓度有较大影响，青稞红曲的添加会增加麦汁中GABA的质量浓度；麦汁经发酵过程，GABA的损失率为10.7%。

英文摘要:

γ-Aminobutyric acid（GABA） is a non-protein amino acid which possesses important physiological functions such as antihypertensive effect. Though its application in the food industry was widely investigated，the research in the beer industry was rare. In this study，the content of GABA in beers on the present market usually ranged from 40 to 65 mg/L while this value reached 91.3±6.9 mg/L in the highland barleyMonascusbeer. The GABA contents in wort were characterized in mashing and fermentation. The results showed that the GABA content grow at the beginning of the mashing and gradually flatten. The ratio for highland barley and barley malt obviously affect the GABA content. The content of GABA increased by adding the highland barley Monascus. During the whole fermentation process，10.7% of GABA was lost.

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