QUALITY EVALUATION METHOD OF GREEN MALT AND MALT BY ELECTRON SPIN RESONANCE ANALYSIS

摘要

A method is provided in which a correlation ismade between a parameter indicating modification of asampled malt in a germination process in which barley isgerminated, and an ESR signal intensity of the sampledmalt. The parameter is determined, in advance, by generalanalytical methods including chemical analytical methods.The ESR signal intensity is determined by measuring a peakheight of spectrum of the sampled malt at a g value atwhich an unpaired electron derived from a carbon radicalis resonant. The ESR signal intensity is a ratio of themeasured peak height of spectrum to a peak height ofspectrum of a reference, per a unit weight of the sampledmalt. The modification state of the sampled malt can beevaluated based on the ESR signal intensity determined byelectron spin resonance spectrometry. Kohlbach index,Hartong index at 45°C, diastatic power, .beta.-glucan content,viscosity, and friability may be used as the parameter.