Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content.

Hucker B; Wakeling L; Vriesekoop F.

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Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content.

机译：研究麦芽中硫胺素和核黄素的含量以及麦芽和烘烤对其最终含量的影响。

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A simple and effective method for the analysis of thiamine (B₁) and riboflavin (B₂) vitamers, in unmalted and malted grains, by high performance liquid chromatography (HPLC) has been developed. This method makes use of trichloroacetic acid (TCA) as an extraction medium to effectively clean up the sample and analyze the vitamer content with high accuracy (R2

机译：高效液相色谱（HPLC）分析未发芽和发芽谷物中的硫胺素（B _{1 ）和核黄素（B _{2 ）维生素的简单有效方法已经被开发出来。该方法利用三氯乙酸（TCA）作为萃取介质，可以有效地净化样品并以高准确度分析其维生素含量（R 2
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《Journal of Cereal Science》 |2012年第2期|共7页
作者
Hucker B; Wakeling L; Vriesekoop F.;
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正文语种 eng
中图分类农作物;
关键词
Vitamins; Malt; Roasting; Malting;

机译：维生素;麦芽;焙烧;麦芽;

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专利

1. Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content. [J] . Hucker B, Wakeling L, Vriesekoop F. Journal of Cereal Science . 2012,第2期

机译：研究麦芽中硫胺素和核黄素的含量以及麦芽和烘烤对其最终含量的影响。
2. Optimization of Combined Microwave-Hot Air Roasting of Malt Based on Energy Consumption and Neo-Formed Contaminants Content [J] . S. Akkarachaneeyakorn, J.C. Laguerre, J. Tattiyakul, Journal of Food Science . 2010,第4期

机译：基于能量消耗和新形成的污染物含量的麦芽微波-热风焙烧联合优化
3. Part Ⅱ. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality [J] . Alexander Mauch, Sascha Wunderlich, Martin Zarnkow, Journal of the American Society of Brewing Chemists . 2011,第4期

机译：第二部分。麦芽损失少70％的麦芽在啤酒生产中的使用：对可加工性和最终质量的影响
4. Proteomic study of barley ageing effect on quantitative protein content and quality of final malt [C] . European Brewery Convention congress . 2005

机译：大麦老化对数定量蛋白质含量和最终麦芽质量的蛋白质组学研究
5. THE THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF CHICKEN MUSCLE AS AFFECTED BY FREEZE-DRYING. [D] . ROWE, DOROTHY MARIE. 1961

机译：冷冻干燥对鸡肉中硫胺素，核黄素和烟酸含量的影响。
6. The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt [O] . Kristina Habschied, Rudolf Krska, Michael Sulyok, 2019

机译：麦芽制浆过程中陡峭的水分变化对麦芽中多种毒素含量的影响
7. Table 5: Malt yield (MY), malting loss (ML), moisture content (MC) and total nitrogen (TN) of rice malt samples. [O] . -1

机译：表5：麦芽产量（我的），搅拌损失（m1），水分含量（MC）和水稻麦芽样品的总氮（TN）。

Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content.

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