赤霉酸在啤酒酿造过程中的降解和残留关键问题研究

Gibberellic acid (GA3) is a kind of double terpenoids plant growth regulator with an efficient and broad-spectrum characteristics. It can be used in malting process of beer brewing to improve the malt quality and the utilization rate of barley, and eventually to improve the quality of beer. However, GA3 is a toxic chemical medicine as the plant growth regulator, so it will produce a certain degree of harm to human body health when used unreasonably. The key problems of degradation and residue for GA3 during beer brewing process were studied in this research. The structure of GA3 degradable product will be analyzed by the nuclear magnetic resonance spectrum technology (NMR), and the relevant physical and chemical properties of the product will be obtained, finally, the safety indexes of GA3 degradation product will be studied by the metabolites omics research method and the traditional animal experimental technology. The research results will help to further understand the use safety of GA3 in the brewing process and the potential impact of GA3 degradation on human body, and a new type of GA3 degradation compounds can be obtained simultaneously. The resulting compounds, methods and relevant conclusions in the project implementation will help to the follow-up safety study of beer products, and will provide methods and theory references for other potential risks evaluation in the brewing process, and it has important theoretical significance and practical reference to ensure the beer quality, promote the formulation of food safety regulation, and maintenance human body health.

赤霉酸(GA3)是一种高效广谱的双萜类植物生长调节剂，应用在啤酒酿造的制麦环节可改善麦芽质量、提高大麦利用率、提升啤酒品质。然而，GA3属有毒化学农药品，不合理使用导致残留时，会对人体健康产生危害。本课题针对GA3在啤酒酿造过程中的降解残留和降解产物的安全性评估两个关键问题进行研究。通过核磁共振波谱(NMR)技术解析GA3降解物结构，利用代谢物组学研究方法和传统动物实验技术，考察GA3降解物的安全性指标。研究结果将有助于深入了解啤酒酿造过程中GA3的使用安全性问题和GA3降解物对人体的潜在影响，并可得到一种新型的GA3降解化合物。项目实施中所得到的化合物、方法和相关结论，将为后续研究啤酒的安全性奠定坚实的基础，为啤酒酿造过程中其他潜在风险物质的评估提供方法和理论上的参考，对保证啤酒品质、推动相关食品安全法规的制定、维护人类身体健康具有重要的理论意义。

麦芽是啤酒酿造的主要原料，在麦芽制造过程中添加适量的赤霉酸，可以促进大麦发芽，并提高大麦品质。然而，赤霉酸在啤酒酿造过程中的残留情况还未有系统的研究报道。本项目首先研究了赤霉酸在麦芽制造和麦汁制备过程中的变化，对产生的新物质(称为A物质)，采用液质联用(LC-MS)和核磁共振技术(NMR)进行了结构解析，研究了赤霉酸在啤酒酿造过程中转变为A物质的转化率，最后利用急性毒性试验和28天重复给药毒性试验，对A物质的急性毒性以及短期毒性进行了评估，并初步开展了代谢组学研究，为赤霉酸在啤酒酿造及相关食品行业中的安全使用提供了有力的数据参考。