研究生: |
黃于娟 Yu-Chuan Huang |
---|---|
論文名稱: |
以液相層析串聯式質譜技術檢測啤酒中的苦味化合物 Quantification of bitterness compounds in beers using LC-MS |
指導教授: |
陳頌方
Chen, Sung-Fang |
學位類別: |
碩士 Master |
系所名稱: |
化學系 Department of Chemistry |
論文出版年: | 2020 |
畢業學年度: | 108 |
語文別: | 中文 |
論文頁數: | 73 |
中文關鍵詞: | 苦味化合物 、啤酒 、液相層析 -串聯式質譜儀 、定量 |
英文關鍵詞: | Bitterness compounds, Beer, LC-MS/MS, quantification |
DOI URL: | http://doi.org/10.6345/NTNU202001234 |
論文種類: | 學術論文 |
相關次數: | 點閱:95 下載:0 |
分享至: |
查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 勘誤回報 |
1. Preedy, V. R., Beer in health and disease prevention. Academic Press: 2011.
2. Cortese, M.; Gigliobianco, M. R.; Peregrina, D. V.; Sagratini, G.; Censi, R.; Di Martino, P., Quantification of phenolic compounds in different types of crafts beers, worts, starting and spent ingredients by liquid chromatography-tandem mass spectrometry. Journal of Chromatography A 2020, 1612, 460622.
3. Aquilani, B.; Laureti, T.; Poponi, S.; Secondi, L., Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences. Food quality and preference 2015, 41, 214-224.
4. Lee, C.; Jung, K.; Oh, J.; Oh, T.; Han, S.; Hwang, J.; Yeom, M.; Son, D.; Kim, J.; Park, B., Protective efficacy and immunogenicity of an inactivated avian-origin H3N2 canine influenza vaccine in dogs challenged with the virulent virus. Veterinary microbiology 2010, 143 (2-4), 184-188.
5. Caballero, I.; Blanco, C. A.; Porras, M., Iso-α-acids, bitterness and loss of beer quality during storage. Trends in Food Science & Technology 2012, 26 (1), 21-30.
6. Arrieta, Á. A.; Rodríguez-Méndez, M. L.; De Saja, J. A.; Blanco, C. A.; Nimubona, D., Prediction of bitterness and alcoholic strength in beer using an electronic tongue. Food Chemistry 2010, 123 (3), 642-646.
7. Taniguchi, Y.; Matsukura, Y.; Ozaki, H.; Nishimura, K.; Shindo, K., Identification and quantification of the oxidation products derived from α-acids and β-acids during storage of hops (Humulus lupulus L.). Journal of agricultural and food chemistry 2013, 61 (12), 3121-3130.
8. Hough, J. S.; Briggs, D. E.; Stevens, R.; Young, T. W., Malting and Brewing Science: volume II hopped wort and beer. Springer: 2012.
9. De Keukeleire, D., Fundamentals of beer and hop chemistry. Quimica nova
71
2000, 23 (1), 108-112.
10. Malowicki, M. G.; Shellhammer, T. H., Isomerization and degradation kinetics of hop (Humulus lupulus) acids in a model wort-boiling system. Journal of agricultural and food chemistry 2005, 53 (11), 4434-4439.
11. Haseleu, G.; Lagemann, A.; Stephan, A.; Intelmann, D.; Dunkel, A.; Hofmann, T., Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process. Journal of agricultural and food chemistry 2010, 58 (13), 7930-7939.
12. Oladokun, O.; Tarrega, A.; James, S.; Smart, K.; Hort, J.; Cook, D., The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food chemistry 2016, 205, 212-220.
13. Algazzali, V.; Shellhammer, T., Bitterness intensity of oxidized hop acids: Humulinones and hulupones. Journal of the American Society of Brewing Chemists 2016, 74 (1), 36-43.
14. Intelmann, D.; Haseleu, G.; Dunkel, A.; Lagemann, A.; Stephan, A.; Hofmann, T., Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer. Journal of agricultural and food chemistry 2011, 59 (5), 1939-1953.
15. Intelmann, D.; Kummerlöwe, G.; Haseleu, G.; Desmer, N.; Schulze, K.; Fröhlich, R.; Frank, O.; Luy, B.; Hofmann, T., Structures of Storage‐Induced Transformation Products of the Beer’s Bitter Principles, Revealed by Sophisticated NMR Spectroscopic and LC–MS Techniques. Chemistry–A European Journal 2009, 15 (47), 13047-13058.
16. Intelmann, D.; Demmer, O.; Desmer, N.; Hofmann, T., 18O stable isotope labeling, quantitative model experiments, and molecular dynamics simulation studies on the trans-specific degradation of the bitter tasting iso-α-acids of beer. Journal of agricultural and food chemistry 2009, 57 (22), 11014-11023.
17. Diffor, D. W.; Ramos, E. S.; Hansen, G. L. In Preparation of humulinic acid: effect on analytical and flavor characteristics of beer, Proceedings. Annual
72
meeting-American Society of Brewing Chemists, Taylor & Francis: 1972; pp 109-114.
18. Intelmann, D.; Hofmann, T., On the autoxidation of bitter-tasting iso-α-acids in beer. Journal of agricultural and food chemistry 2010, 58 (8), 5059-5067.
19. Haseleu, G.; Intelmann, D.; Hofmann, T., Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting β-acid transformation products in beer. Journal of agricultural and food chemistry 2009, 57 (16), 7480-7489.
20. Oladokun, O.; James, S.; Cowley, T.; Dehrmann, F.; Smart, K.; Hort, J.; Cook, D., Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food chemistry 2017, 230, 215-224.
21. Verzele, M.; Van Kerrebroeck, M.; Dewaele, C.; Strating, J.; Verhagen, L., High-performance liquid chromatography of α-and β-acids in beer. Journal of Chromatography A 1984, 294, 471-475.
22. Verzele, M.; Vewaele, C.; Van Kerrebroeck, M., Analysis of beer iso-α-acids by high-performance liquid chromatography without sample pre-treatment. Journal of Chromatography A 1982, 244 (2), 321-326.
23. St. Paul, M., Beer-10A Tristimulus analysis (colorimetric or spectrophotometric). Methods of Analysis, 9th edition. American Society of Brewing Chemists (ASBC 2004.
24. Lucy, D. C. H. C. A., Quantitative Chemical Analysis. Macmillan: 2010.
25. Fenn, J., Electrospray ionization mass spectrometry: how it all began. Journal of biomolecular techniques: JBT 2002, 13 (3), 101.
26. Morrison, J., Personal reminiscences of forty years of mass spectrometry in Australia. Organic mass spectrometry 1991, 26 (4), 183-194.
27. Yost, R.; Enke, C., Selected ion fragmentation with a tandem quadrupole mass spectrometer. Journal of the American Chemical Society 1978, 100 (7), 2274-2275.
28. Oladokun, O.; Smart, K.; Cook, D., An improved HPLC method for single‐run analysis of the spectrum of hop bittering compounds usually encountered in beers. Journal of the Institute of Brewing 2016, 122 (1), 11-20.
73
29. Hahn, C. D.; Lafontaine, S. R.; Pereira, C. B.; Shellhammer, T. H., Evaluation of nonvolatile chemistry affecting sensory bitterness intensity of highly hopped beers. Journal of agricultural and food chemistry 2018, 66 (13), 3505-3513.
30. Vanhoenacker, G.; De Keukeleire, D.; Sandra, P., Analysis of iso-α-acids and reduced iso-α-acids in beer by direct injection and liquid chromatography with ultraviolet absorbance detection or with mass spectrometry. Journal of Chromatography A 2004, 1035 (1), 53-61.
31. St Paul, M., Beer Bitterness, Beer-23A. American Society of Brewing Chemists 2011.
32. Intelmann, D.; Haseleu, G.; Hofmann, T., LC-MS/MS quantitation of hop-derived bitter compounds in beer using the ECHO technique. Journal of agricultural and food chemistry 2009, 57 (4), 1172-1182.
33. Hughes, P.; Simpson, W., Bitterness of congeners and stereoisomers of hop-derived bitter acids found in beer. Journal of the American Society of Brewing Chemists 1996, 54 (4), 234-237.
34. Jacobsen, T.; Hage, T.; Kristensen, R.; Malterud, K. E., Hop utilization in the brewery—An interbrewery comparison. Journal of the American Society of Brewing Chemists 1989, 47 (3), 62-67.
35. Ono, M.; Kakudo, Y.; Yamamoto, Y.; Nagami, K.; Kumada, J., Quantitative analysis of hop bittering components and its application to hop evaluation. Journal of the American Society of Brewing Chemists 1984, 42 (4), 167-172.
36. Howard, G.; Slater, C., Utilization of humulone and cohumulone in brewing. Journal of the Institute of Brewing 1957, 63 (6), 478-482.
37. Hanke, S.; Back, W.; Tauscher, F., Die Bittere ist entscheidend. Brauindustrie 2008, 2, 34-37.