研究在糖化过程中通过不同的大麦与小麦的比例（谷粒）减少作为麦芽汁中毒理学相关苯乙烯的不良前体的肉桂酸的能力,Journal of Agricultural and Food Chemistry

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研究在糖化过程中通过不同的大麦与小麦的比例（谷粒）减少作为麦芽汁中毒理学相关苯乙烯的不良前体的肉桂酸的能力
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2021-08-05 , DOI: 10.1021/acs.jafc.1c03018
Valerian Kalb ₁ , Torsten Seewald ₂ , Thomas Hofmann _{1,

3} , Michael Granvogl ₄

Affiliation

苯乙烯是小麦啤酒中的一种食源性毒物，由于 2002 年国际癌症研究机构将其归类为可能对人类致癌，因此必须制定缓解策略。旨在了解在捣碎过程中大麦与小麦麦芽的比例（谷粒）对可溶性和游离 (i) 肉桂、(ii) p含量的影响-香豆酸和 (iii) 阿魏酸、(i) 苯乙烯和所需的乙烯基芳烃 (ii) 4-乙烯基苯酚和 (iii) 小麦啤酒中的 2-甲氧基-4-乙烯基苯酚的前体，麦芽汁是在四种不同的大麦中制备的小麦麦芽比例为 100:0、25:75、50:50 和 0:100 (w/w)。此外，麦芽在不同的发芽温度和通气速率（12/32、18/35、18/25、24/18 和 26/25（°C；L/min））下生产，以考虑这两个进一步的参数为嗯。因此，麦芽汁中的可溶性和游离酚酸含量与谷物中小麦的百分比呈线性相关，突出了混合大麦和小麦麦芽时没有协同效应。相比之下，结果将酚酸含量描述为各自大麦和小麦麦芽汁中浓度的函数，乘以他们在谷物账单中的百分比。然而，由于本研究中的含量被证明高度依赖于捣碎过程中使用的大麦和小麦品种，因此无法明确推荐有利的大麦与小麦麦芽比例，从而导致麦芽汁中可溶性和游离肉桂酸的减少以及麦芽制造过程中应用的参数。情况并非如此发现对香豆酸的可溶性和游离形式随着小麦麦芽含量的增加而明显减少。不同的是，阿魏酸的可溶性形式随着小麦麦芽百分比的增加而增加，而游离形式则减少。当旨在减少麦芽汁中不需要的肉桂酸时，麦芽制造参数明确推荐高发芽温度和低通气率。幸运的是，可溶性和游离对香豆酸和阿魏酸的含量仅受到轻微影响，这表明当应用这些有利的苯乙烯减少条件时，小麦啤酒特有香气的形成可能不会受到影响。

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Investigations into the Ability to Reduce Cinnamic Acid as Undesired Precursor of Toxicologically Relevant Styrene in Wort by Different Barley to Wheat Ratios (Grain Bill) during Mashing

Styrene is a food-borne toxicant in wheat beer and due to its classification as possibly carcinogenic to humans by the International Agency for Research on Cancer in 2002, mitigation strategies had to be developed. Aiming at understanding the impact of the barley to wheat malt ratio (grain bill) during mashing on the contents of soluble and free (i) cinnamic, (ii) p-coumaric, and (iii) ferulic acid, precursors of (i) styrene and the desired vinyl aromatics (ii) 4-vinylphenol and (iii) 2-methoxy-4-vinylphenol in wheat beer, wort was prepared at four different barley to wheat malt ratios of 100:0, 25:75, 50:50, and 0:100 (w/w). Additionally, the malts were produced at different germination temperatures and aeration rates (12/32, 18/35, 18/25, 24/18, and 26/25 (°C; L/min)) to consider these two further parameters as well. Thereby, soluble and free phenolic acid contents in wort showed linear correlations to the percentage of wheat in the grain bill, highlighting the absence of synergistic effects when mixing barley and wheat malts. In contrast, the results described the phenolic acid contents as a function of the concentrations in the respective barley and wheat wort, multiplied by their percentage in the grain bill. However, a clear recommendation for favorable barley to wheat malt ratios leading to a decrease of soluble and free cinnamic acid in wort could not be made, as the contents in the present study proved to be highly dependent on the barley and wheat varieties used during mashing and the parameters applied during malting. This was not the case for p-coumaric acid for which a clear decrease of the soluble and free forms was found with increasing wheat malt contents. Differently, the soluble form of ferulic acid increased with an increasing percentage of wheat malt, while the free form decreased. The malting parameters clearly recommended high germination temperatures and low aeration rates when aiming at a reduction of undesired cinnamic acid in wort. Fortunately, soluble and free p-coumaric and ferulic acid contents were only slightly affected, indicating that the formation of the characteristic wheat beer aroma might not suffer when applying these favorable conditions for styrene reduction.

更新日期：2021-08-19

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