藤茶风味啤酒的酿造工艺及其降尿酸特性研究

Research on the brewing technology and hypouricemic properties of Grossedentata tea flavored beer

中文关键词:  藤茶  风味啤酒  响应面试验  HUA小鼠实验  降尿酸

英文关键词:Grossedentata tea  flavored beer  response surface test  hyperuricemia mice experiment  uric acid lowering

中文摘要:

      目的 优化藤茶风味啤酒的酿造工艺, 并评价其降尿酸功效。方法 以藤茶和大麦芽为主要原料, 通过单因素实验与响应面优化实验分析优化藤茶风味啤酒的酿造工艺; 同时测定藤茶风味啤酒的酒精度、双乙酰、总酚、总黄酮等理化指标; 通过动物实验建立高尿酸小鼠模型, 对藤茶风味啤酒与普通啤酒对小鼠尿酸水平及肝功能等生化水平进行检测, 评价藤茶风味啤酒的降尿酸功效。结果 藤茶风味啤酒的最佳酿造工艺为藤茶粉10 g/L, 麦芽添加量28%, 酵母添加量4%, 在此条件下, 本啤酒的酒精度为1.57%vol, 双乙酰含量为0.08 mg/L, 总酚含量为12.41 mg/mL, 总黄酮含量为86.12 μg/mL, pH为4.4, 糖度为7°Brix。动物实验表明, 藤茶风味啤酒较于普通啤酒有降低血清血酸、肝黄嘌呤氧化酶活性与肝丙二醛水平; 与阳性对照组相比肝超氧化物歧化酶和过氧化氢酶活性保留度更高, 并且可以降低促炎因子含量、恢复抑炎因子水平, 对肝脏副作用小于阳性对照组。结论 藤茶风味啤酒酒色泽清亮, 香味协调, 泡沫丰富, 入口细腻, 饮用后有茶香回味, 符合大众口感, 且具有降尿酸的保健效果。

英文摘要:

      Objective To optimize the brewing process of Grossedentata tea flavored beer and evaluate its effect on reducing uric acid. Methods With Grossedentata tea and malt as the main raw materials, the brewing process of Grossedentata tea flavored beer was optimized through single-factor experiments and response surface optimization experiments. Meanwhile, the physical and chemical indicators of Grossedentata tea flavored beer, such as alcohol content, diacetyl, total phenols, and total flavonoids, were determined. A high-uric-acid mouse model was established through animal experiments to detect the uric acid levels and liver function and other biochemical levels of mice after consuming Grossedentata tea flavored beer and ordinary beer, and to evaluate the uric acid-lowering effect of Grossedentata tea flavored beer. Results The optimal brewing process of Grossedentata tea flavored beer was 10 g/L of Grossedentata tea powder, 28% of malt addition, and 4% of yeast addition. Under these conditions, the alcohol content of this beer was 1.57%vol, the diacetyl content was 0.08 mg/L, the total phenol content was 12.41 mg/mL, the total flavonoid content was 86.12 μg/mL, the pH was 4.4, and the sugar content was 7°Brix. Animal experiments indicated that compared with ordinary beer, Grossedentata tea flavored beer could reduce serum uric acid, hepatic xanthine oxidase activity, and hepatic malondialdehyde levels. Compared with the positive control group, the activity retention of hepatic superoxide dismutase and catalase was higher, and it could reduce the content of pro-inflammatory factors, restore the level of anti-inflammatory factors, and had less side effects on the liver than the positive control group. Conclusion Grossedentata tea flavored beer has a clear and bright color, harmonious aroma, rich foam, delicate taste, and a tea aroma aftertaste. The overall sensory experience conforms to the public taste and has the health care effect of reducing uric acid.