進階方法分析啤酒中之化學和微生物特性   全文下載

Advanced Analytical Methods For The Analysis of Chemical And Microbiological Properties of Beer

啤酒由於其宜人的口感和營養/藥用功能，是一世界性普遍的消費飲料。啤酒的關鍵特性包括化學類（口味、安全、營養和藥用方面）和微生物類（啤酒酵母和微生物污染）。本文應用進階的儀器分析方法，分析討論啤酒的化學和微生物特質。進階的儀器分析技術快速、穩定、且具選擇性和敏感性，廣泛應用於食品（含啤酒）研究或品質評估。

Beer is a worldwide consumed and universally popular beverage due to its pleasant sensory properties and nutritional/medicinal functions. Chemical (flavor, safety, nutritional and medicinal aspects) and microbiological (brewing yeast and contaminating microor-ganisms) properties of beer are among its key attributes. In this article, application of advanced instrumental methods for the analysis of chemical and microbiological characteristics of beer is discussed. Advanced instrumental techniques for the quick, reliable, selec-tive and relatively sensitive analysis of food products including beer are widely used for research or quality evaluation purposes.