Dual Characters of Beer——Yielding and Scavenging Free Radicals

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (1): 67-70.

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Dual Characters of Beer——Yielding and Scavenging Free Radicals

LI Qi, YAN Min, DONG Jian-Jun, DAN Lian-Ju, GU Guo-Xian

1.Key Laboratory of Industrial Biotechnology, Ministry of Education, Southern Yangtze University, Wuxi 214036, China; 2.Research and Development Center, Tsingtao Brewery Co. Ltd., Qingdao 266061, China

Online:2007-01-15 Published:2011-12-31

Abstract

Abstract: The processes of yielding free radicals (FR) by incubated beer and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by fresh beer are studied by electron spin resonance spectroscopy with spin-trapping technology, which implies that beer has the dual character of yielding and scavenging FR. The technical phases adapting to forming FR or arising chain reactions during brewing and storage and the substances and sources of scavenging FR as well are discussed.

Key words: beer, electron spin resonance (ESR), free radical, DPPH

LI Qi, YAN Min, DONG Jian-Jun, DAN Lian-Ju, GU Guo-Xian. Dual Characters of Beer——Yielding and Scavenging Free Radicals[J]. FOOD SCIENCE, 2007, 28(1): 67-70 https://doi.org/

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Dual Characters of Beer——Yielding and Scavenging Free Radicals

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