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当前位置: 首页 > 文章 > 低嘌呤啤酒研究进展 大麦与谷类科学 2019 (6) 8-12
Position: Home > Articles > Development of Beer with a Low Purine Content Barley and Cereal Sciences 2019 (6) 8-12

低嘌呤啤酒研究进展

作  者：
巫小建;岳文浩;汪军妹
单  位：
浙江省农业科学院
关键词：
大麦;啤酒;嘌呤;痛风;育种
摘  要：
啤酒是深受人们欢迎的饮料之一,但随着啤酒消费量的显著增长,人体患痛风等"啤酒病"的风险大增,对消费者身体健康造成严重威胁。低嘌呤啤酒是相对于传统啤酒而言总嘌呤含量较低的一类啤酒产品,主要针对患有痛风或高尿酸血症的啤酒爱好者所研发,同时对于普通消费者来说也是一种更健康的选择。本文主要从啤酒生产过程中嘌呤类物质的来源及代谢途径、低嘌呤啤酒的生产现状以及降低嘌呤类物质含量的方法等方面进行阐述和讨论,并根据实际生产状况提出低嘌呤啤酒的研发思路,为优质麦芽和啤酒生产提供理论指导。
译  名：
Development of Beer with a Low Purine Content
作  者：
WU Xiao-jian;YUE Wen-hao;Wang Jun-mei;Zhejiang Academy of Agricultural Sciences;
关键词：
Barely;;Beer;;Purine;;Gout;;Breeding
摘  要：
Beer is one of the most popular beverages in China. However, with a significant increase of beer consumption, the risk of "beer diseases" like gout has greatly increased, posing a serious threat to consumers' health. Low purine beer is a kind of beer product with a low total purine content compared with traditional one. It is developed mainly for meeting the needs of beer lovers suffering from gout or hyperuricemia, which is also a healthier choice for ordinary consumers. In this review, we discuss the sources of purine compounds in beer producing process and their metabolic pathways, as well as the current status of low-purine beer production and the methods for reducing the contents of purine compounds. Furthermore, we put forward innovative ideas of developing low-purine beer according to the actualities in beer industry. Thus, this paper provides theoretical guidance for production of high quality malt and beers with a low purine content.

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