The Research Of Dynamic Change Of Content Of β-glucan And DMS During The Process Of Production Of Barley

β-glucan is one of the crucial materials, which can affect the production of beer and quality of beer, and DMS is another critical material that determines the flavor of beer. Because the aqueous solution ofβ-glucan is viscous, if theβ-glucan content is too high in the malt will cause unfavorable influence for the production of wort. And, DMS is one of the flavor compounds of beer, but if the content of DMS is too high in the finished beer, will produce unpleasant smell, so the amount of DMS in beer must be controlled.This research test the amount ofβ-glucan,DMS and DMSP in barley and malt from different place and different breed,and monitor the amount ofβ-glucan and DMS in malt which is gained from different process of germination,at the last the change law of the amount is described,and,these characteristics are discussed and the reasons which might lead these changes are summarized, the results show:1.Producing barley without additions, with GA and potassium bromate alone, the content ofβ-glucan is declined. The process with GA during the second period of time, the speed of declination of content ofβ-glucan faster than the first period; The process with potassium bromate, the speed of declination is almost equal.2.Producing barley without additions, with GA and potassium bromate alone, the produced content of DMS and DMSP is different, two additions in different period of barley show the different inhibit function, Two additions show the similar inhibit effect to DMSP, and have some effect to the ability that DMS transform to DMS.3.Because the complex mechanism of production of DMS, and the change between DMSP and DMS, the change of the content of DMS is more complex comparably. DMS has two DMSP, they are SMM and DMSO respectively, they have different ability that transform to DMS in different period, and the drying temperature have the main action which help DMSP transform to DMS.