ﺺﯿﺨﺸﺗ ﺖﻟﺎﻣ
ﯽﺒﻠﻘﺗ ﺎﺑ
زا هدﺎﻔﺘﺳا زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺺﺧﺎﺷ
ردﻮﭘ رد ﺖﻟﺎﻣ
هرﺎﺼﻋ ،
ﺖﻟﺎﻣ ﺖﻟﺎﻣ هرﺎﺼﻋ ردﻮﭘ و
و ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﺎﺑ ﻊﯾﺎﻣ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ شور ﻪﺑ ﺖﺴﮑﺷ ﺐﯾﺮﺿ يزﺎﺳرﺎﮑﺷآ
نﺎﺧﺮﯿﺷ هﺰﺋﺎﻓ ﯽﻧﺎﮔردآ يﺮﺒﮐا زوﺮﻬﺑ ،
12
ﯽﻣﻼﺳ ﻢﯾﺮﻣ ،
31 - ﻪﺘﺧﻮﻣآ ﺶﻧاد ﺪﺷرا ﯽﺳﺎﻨﺷرﺎﮐ
ﻏ ﻊﯾﺎﻨﺻ و مﻮﻠﻋ ﯽﺳﺪﻨﻬﻣ دازآ هﺎﮕﺸﻧاد ،ﯽﯾاﺬ
ﯽﺋوراد مﻮﻠﻋ ﺪﺣاو ﯽﻣﻼﺳا ،
ناﺮﯾا ،ناﺮﻬﺗ
2 - تﺎﻘﯿﻘﺤﺗ ﺰﮐﺮﻣ رﺎﯿﺸﻧاد وراد و اﺬﻏ ﯽﻫﺎﮕﺸﯾﺎﻣزآ
ناﺮﯾا ،ناﺮﻬﺗ ،ﯽﮑﺷﺰﭘ شزﻮﻣآ و نﺎﻣرد ،ﺖﺷاﺪﻬﺑ ترازو ،وراد و اﺬﻏ نﺎﻣزﺎﺳ ،
3 - ﺻ و مﻮﻠﻋ هوﺮﮔ ،يزروﺎﺸﮐ يروﺎﻨﻓ و ﯽﺳﺪﻨﻬﻣ هﺪﮑﺸﻧاد يزروﺎﺸﮐ ﺲﯾدﺮﭘ رﺎﯾدﺎﺘﺳا
،ﯽﯾاﺬﻏ ﻊﯾﺎﻨ ،جﺮﮐ ،ناﺮﻬﺗ هﺎﮕﺸﻧاد
ناﺮﯾا
) رﺎﺗ ﺦﯾ رد ﺖﻓﺎﯾ : 05 / 08 / 96 رﺎﺗ ﺦﯾ ﺬﭘ شﺮﯾ : 27 / 10 / 96 (
هﺪﯿﮑﭼ
ﺖﻟﺎﻣ
، لﻮﺼﺤﻣ ندز ﻪﻧاﻮﺟ ﯽﻌﯿﺒﻃ
ﻮﺟ ياراد و ﺖﺳا ﯽﯾوراد و ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ رد ناواﺮﻓ يﺎﻫدﺮﺑرﺎﮐ و ﻻﺎﺑ ﯽﯾاﺬﻏ شزرا .
هدﺮﺘﺴﮔ دﺮﺑرﺎﮐ ﻪﺑ ﻪﺟﻮﺗﺎﺑ ﺖﻟﺎﻣ
تروﺮﺿ و و ﺖﯿﻫﺎﻣ ﻪﺑ ﻪﺟﻮﺗ ندﻮﺑ ﻞﺻا
،نآ ﯾا ﻖﯿﻘﺤﺗ ﻦ فﺪﻫ ﺎﺑ ﺺﯿﺨﺸﺗ ﺖﻟﺎﻣ ﯽﺒﻠﻘﺗ رد تﺎﺒﯿﮐﺮﺗ عاﻮﻧا ﺖﻟﺎﻣ
شور ﻪﺑ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺺﺧﺎﺷ زا هدﺎﻔﺘﺳا ﺎﺑ
ﺖﺴﮑﺷ ﺐﯾﺮﺿ يزﺎﺳرﺎﮑﺷآ و ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﺪﺷ مﺎﺠﻧا
. 13 ﻪﻧﻮﻤﻧ رﺎﻤﯿﺗ ﺖﻟﺎﻣ هرﺎﺼﻋ ردﻮﭘ و ﺖﻟﺎﻣ هرﺎﺼﻋ ،ﺖﻟﺎﻣردﻮﭘ ﻞﻣﺎﺷ ﺮﻬﺷ رد ﻪﺿﺮﻋ ﺢﻄﺳ زا
ﯽﻓدﺎﺼﺗ رﻮﻃ ﻪﺑ ناﺮﻬﺗ يروآ ﻊﻤﺟ
و ﺎﺑ هاﺮﻤﻫ ﺳ ﻪﻧﻮﻤﻧ ﻪ لﺮﺘﻨﮐ ﺖﻓﺮﮔ راﺮﻗ ﺶﯾﺎﻣزآ درﻮﻣ دﻮﺑ هﺪﺷ ﺪﯿﻟﻮﺗ ﻪﻧﺎﺧرﺎﮐ رد هﺪﺷ لﺮﺘﻨﮐ ﻂﯾاﺮﺷ رد ﻪﮐ .
تﺎﯿﻠﻤﻋ
يزﺎﺳاﺪﺟ ﺪﺷ مﺎﺠﻧا ﺖﺴﮑﺷ ﺐﯾﺮﺿ زﺎﺳرﺎﮑﺷآ ﻂﺳﻮﺗ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﻦﯿﯿﻌﺗ و ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﻪﻧﺎﻣﺎﺳ رد ﺎﻫ تارﺪﯿﻫﻮﺑﺮﮐ .
نﺎﺸﻧ ﺞﯾﺎﺘﻧ داد
ﻦﯿﮕﻧﺎﯿﻣ ﻪﮐ
رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﺖﻟﺎﻣ ردﻮﭘ
04 0/ 34± 0/ ، ﺖﻟﺎﻣ هرﺎﺼﻋ 05
0/ 30± 0/ رد و ﺖﻟﺎﻣ هرﺎﺼﻋ ردﻮﭘ 02
0/ 30± 0/ ﺪﺷﺎﺑ ﯽﻣ ﺮﺘﯿﻟ رد مﺮﮔ .
نﻮﻣزآ ﺞﯾﺎﺘﻧ
ﮔ ﻪﺳ رد يﺮﯿﮔ هزاﺪﻧا درﻮﻣ ﺪﻨﻗ ﻦﯿﮕﻧﺎﯿﻣ ﻦﯿﺑ ﻪﮐ داد نﺎﺸﻧ يرﺎﻣآ هوﺮ
لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ رد نآ ﺮﻇﺎﻨﺘﻣ ﺖﻈﻠﻏ ﻦﯿﮕﻧﺎﯿﻣ و هوﺮﮔ ﺮﻫ رد نآ ﺖﻈﻠﻏ ﻦﯿﮕﻧﺎﯿﻣ ﻦﯿﺑ و
دراﺪﻧ دﻮﺟو يراد ﯽﻨﻌﻣ فﻼﺘﺧا )
05 /0 p<
( ﻪﻧﻮﻤﻧ رد ﺖﻟﺎﻣ ﺖﯿﻫﺎﻣ ﺎﻫ
رد ﺮﻇﺎﻨﺘﻣ ﮏﯿﭘ ﺎﺑ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ دراﺪﻧﺎﺘﺳا لﻮﻠﺤﻣ ﮏﯿﭘ يرادزﺎﺑ نﺎﻣز ﺖﻘﺑﺎﻄﻣ ﻖﯾﺮﻃ زا
ﮏﯾﺮﻫ ﻮﻤﻧ زا ﺺﺨﺸﻣ و ﺪﺷ مﺎﺠﻧا ﺖﯿﻘﻓﻮﻣ ﺎﺑ ﺎﻫ ﻪﻧ ﻪﮐ ﺪﺷ
ﻻﺎﺑ ﯽﯾارﺎﮐ ﺎﺑ ﻊﯾﺎﻣ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﻪﻧﺎﻣﺎﺳ ﺎﺑ
ﯽﻣ ﺖﺴﮑﺷ ﺐﯾﺮﺿ يزﺎﺳرﺎﮑﺷآ ﻧاﻮﺗ
ﺪ ﺎﺑ ﯽﯾﺎﺳﺎﻨﺷ
ﺘﻟﺎﻣ يﺮﯿﮔ هزاﺪﻧا و زﻮﺋﺮﺗﻮ
ﺰﯿﻟﺎﻧآ نﺎﻣز ﻦﯿﮕﻧﺎﯿﻣ ﮏﯾ رد 404
3/ ﻪﻘﯿﻗد ﺺﯿﺨﺸﺗ رد و يﺮﯿﻤﺨﺗ ﺖﯿﻫﺎﻣ
ندﻮﺑ ﯽﺒﻠﻘﺗﺮﯿﻏ ﺖﻟﺎﻣ ﻪﻧﻮﻤﻧ
ﺪﺷﺎﺑ ﺮﺛﻮﻣ .
نﺎﮔژاو ﺪﯿﻠﮐ :
ﺖﻟﺎﻣ ردﻮﭘ ، هرﺎﺼﻋ ﺖﻟﺎﻣ
، ،ﺖﻟﺎﻣ هرﺎﺼﻋ ردﻮﭘ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ،زﻮﺋﺮﺗﻮﺘﻟﺎﻣ
ﻊﯾﺎﻣ ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﺎﺑ
1 - ﻪﻣﺪﻘﻣ
تﺎﺒﻠﻘﺗ ﺑ ﯽﯾاﺬﻏ داﻮﻣ ﻪ
ﯽﯾﺎﺳﺎﻨﺷ ﻪﻄﺳاو رد تﺎﺒﯿﮐﺮﺗ و داﻮﻣ
و ﯽﻌﯿﺒﻃ ﺖﻟﺎﺣ داﻮﻣ ﺎﺑ ﻪﺴﯾﺎﻘﻣ رد ﺐﻠﻘﺗ نوﺪﺑ
ﯽﯾاﺬﻏ كﻮﮑﺸﻣ
ﺖﺳا . ﻦﯾاﺮﺑﺎﻨﺑ داﻮﻣ تﺎﺼﺨﺸﻣ دﻮﺟﻮﻣ ﯽﻌﯿﺒﻃ
رد داﻮﻣ عاﻮﻧا
ﺪﯾﺎﺑ ﻞﺒﻗ زا ﯽﯾاﺬﻏ ﻪﻠﯿﺳو ﻪﺑ
ﯽﻧﻮﻧﺎﻗ ﻂﺑاﻮﺿ دﻮﺷ ﺺﺨﺸﻣ
و
ياﺮﺑ ﺎﻬﻧآ و ﻞﻗاﺪﺣ ددﺮﮔ ﻦﯿﯿﻌﺗ يﺮﺜﮐاﺪﺣ
] 1 .[
ﺖﻟﺎﻣ ﻪﮐ ﺎﺠﻧآ زا
اﻮﻨﻌﺑ نآ يﺎﻫ هدروآﺮﻓ و ترﻮﺼﺑ ﺎﯾ و ﻪﯿﻟوا داﻮﻣ ن
درﻮﻣ ﻢﯿﻘﺘﺴﻣ
ﺪﻧﺮﯿﮔ ﯽﻣ راﺮﻗ هدﺎﻔﺘﺳا ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ رد ﯽﻧاواﺮﻓ يﺎﻫدﺮﺑرﺎﮐ و
ﺪﻧراد ﻪﺑ ﻪﺟﻮﺗ اﺬﻟ ﺖﻣﻼﺳ
ﯽﻨﻤﯾا و ﺖﺳا يروﺮﺿ نآ .
،ﺖﻟﺎﻣ رد
ﻊﻗاو يا هدز ﻪﻧاﻮﺟ تﻼﻏ ﺖﺳا
زا ﯽﺒﺳﺎﻨﻣ ﻊﺒﻨﻣ ﻪﮐ عاﻮﻧا
تارﺪﯿﻫﻮﺑﺮﮐ ﻦﯿﺌﺗوﺮﭘ ،ﺎﻫ
ﺎﻫ ب هوﺮﮔ يﺎﻫ ﻦﯿﻣﺎﺘﯾو ، حﻼﻣا و
ﺪﻌﻣ ﺪﺷﺎﺑ ﯽﻣ ﯽﻧ ]
2 .[
ﯽﻧﺪﯿﺷﻮﻧ ﻪﯿﻬﺗ ياﺮﺑ ﺖﻟﺎﻣ ﻢﻈﻋا ﺶﺨﺑ
يﺎﻫ ﯽﻠﮑﻟا ﯽﻠﮑﻟاﺮﯿﻏ و ﻞﺑﺎﻗ ﺮﯾدﺎﻘﻣ ﯽﻟو دﻮﺷ ﯽﻣ هدﺮﺑرﺎﮐ ﻪﺑ
نآ زا ﯽﻬﺟﻮﺗ ﺰﯿﻧ
رد ﺮﯾﺎﺳ ﻊﯾﺎﻨﺻ ﯽﻣ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ﯽﯾاﺬﻏ
دﺮﯿﮔ ] 3 .[
ﺮﯿﻈﻧ ﯽﺗﻻﻮﺼﺤﻣ ﺪﯿﻟﻮﺗ ياﺮﺑ ﺖﻌﻨﺻ رد ﺖﻟﺎﻣ زا
ﺖﯿﺋﻮﮑﺴﯿﺑ ،ﺎﻫ ﯽﻨﯾﺮﯿﺷ ﺎﻫ
ﺖﺑﺮﺷ ،ﯽﺋاﻮﻧﺎﻧ تﻻﻮﺼﺤﻣ ، هرﺎﺼﻋ
ﻪﻧﺎﺤﺒﺻ تﻼﻏ ،ﺖﻟﺎﻣ ﺖﻟﺎﻣ ي ﻪﮐﺮﺳ ،
و ﯽﺘﻟﺎﻣ يﺎﻫ ﯽﻧﺪﯿﺷﻮﻧ
دﻮﺷ ﯽﻣ هدﺎﻔﺘﺳا ]
4 د .[
ر ﻒﻠﺘﺨﻣ تﻼﻏ ﻦﯿﺑ
، زﺎﯿﺘﻣا زا ﻮﺟ
ﺖﺳا رادرﻮﺧﺮﺑ تﻼﻏ ﺮﯾﺎﺳ ﻪﺑ ﺖﺒﺴﻧ يﺮﺗﻻﺎﺑ ]
5 .[
ﻮﺟ ﺎﺑ مﺎﻧ
ﯽﻤﻠﻋ Hordeum Vulgar ﻪﺑ
ﺖﻠﻋ دﻮﺟو ﻪﺘﺳﻮﭘ و تﺎﺒﯿﮐﺮﺗ
ﯽﯾﺎﯿﻤﯿﺷ
،صﺎﺧ ﯽﺑﻮﻠﻄﻣ تاﺮﯿﯿﻐﺗ ﯽﻃ
ﻪﻧاﻮﺟ ﯽﻧز ﺪﯿﭘ ا هدﺮﮐ و
ياراد ﯽﮔﮋﯾو بﻮﻠﻄﻣ يﺎﻫ يﺮﺗ
ﺖﺒﺴﻧ ﻪﺑ ﺮﯾﺎﺳ تﻼﻏ ياﺮﺑ
ﺖﻟﺎﻣ يزﺎﺳ ﺖﺳا ] 6 [ و ﯽﯾﺎﯿﻤﯿﺷ تﺎﺒﯿﮐﺮﺗ دﻮﺟو ﺖﻠﻋ ﻪﺑ
،
ﺶﻘﻧ ﻪﮐ ﻪﺘﺳﻮﭘ دﻮﺟو و ﯽﻧز ﻪﻧاﻮﺟ ﯽﻃ بﻮﻠﻄﻣ تاﺮﯿﯿﻐﺗ ﻪﻧاﻮﺟ زا ﺖﻇﺎﻔﺣ ار
ﺪﻬﻋ ﺮﺑ ﻞﻘﻧ و ﻞﻤﺣ ﯽﻃ ياراد ،دراد ه
ﯽﮔﮋﯾو ﺖﻟﺎﻣ ﻪﻨﯿﻣز رد تﻼﻏ ﺮﯾﺎﺳ ﻪﺑ ﺖﺒﺴﻧ يﺮﺗ بﻮﻠﻄﻣ يﺎﻫ
يزﺎﺳ ﺖﺳا ] 7 .[
زا ﺖﺒﺴﻧ ﻮﺟ ﺖﻟﺎﻣ يﺮﺗﺮﺑ ﻞﻣاﻮﻋ ﻦﯾﺮﺗ ﻢﻬﻣ
ﻊﯾﺮﺴﺗ ،ﺐﺳﺎﻨﻣ ﮏﯿﺘﯿﻟﻮﻠﯿﻣآ ﺖﯿﻟﺎﻌﻓ ﻪﺑ ناﻮﺗ ﯽﻣ تﻼﻏ ﺮﯾﺎﺳ ﻪﺑ ا و هرﺎﺼﻋ نﺪﺷ فﺎﺻ ﺪﻨﯾاﺮﻓ لﻮﻠﺤﻣ ﻞﮐ تزا راﺪﻘﻣ ﺶﯾاﺰﻓ
ترو دﻮﻤﻧ هرﺎﺷا ]
8 [ هوﻼﻌﺑ . يﺎﻫ ﻢﯾﺰﻧآ زا ﯽﻌﺒﻨﻣ ﻮﺟ ﺖﻟﺎﻣ
ﺖﺳﺎﻫزﻼﯿﻣآ ﺎﺘﺑ و ﺎﻔﻟآ صﻮﺼﺧ ﻪﺑ ﻪﺘﺳﺎﺸﻧ هﺪﻨﻨﮐ ﻢﻀﻫ ]
9 .[
ﯽﺗﻼﻏ ﯽﻤﯾﺰﻧآ ﺖﯿﻟﺎﻌﻓ ﺮﺛا رد ﺰﯿﻧ ﺖﻟﺎﻣ يﺎﻫ هدروآﺮﻓ ﻤﻫ
نﻮﭽ
ﺪﻧﻮﺷ ﯽﻣ ﻞﺻﺎﺣ ﻮﺟ و رادوﺎﭼ ،مﺪﻨﮔ ]
10 .[
دﻮﺟو تارﺪﯿﻫﻮﺑﺮﮐ
ﺖﻌﻨﺻ رد ﻢﻬﻣ رﺎﯿﺴﺑ ﯽﯾﺎﯿﻤﯿﺷ يﺎﻫرﻮﺘﮐﺎﻓ زا ﯽﮑﯾ ﺖﻟﺎﻣ رد ﺖﺳا يزﺎﺳ ﺖﻟﺎﻣ ]
11 .[
،ﺰﮐﻮﻠﮔ ﺎﺑ يﺎﻫﺪﻨﻗ و زرﺎﮐﺎﺳ ،زﻮﺘﮐوﺮﻓ
رد و زﻮﺘﻟﺎﻣ ﺪﻨﻧﺎﻣ ﻻﺎﺑ هﺰﯾﺮﻤﯿﻠﭘ ﻪﺟ ﻟﺎﻣ
زا زﻮﺋﺮﺗﻮﺘ ﻦﯾﺮﺗ ﻢﻬﻣ
ﺖﻟﺎﻣ رد يﺮﯿﻤﺨﺗ يﺎﻫﺪﻨﻗ ﺪﻨﺘﺴﻫ
] 12 .[
زﻮﺘﻟﺎﻣ ﺖﻟﺎﻣ ﺪﻨﻗ ﻪﮐ ﺎﯾ
دﻮﺷ ﯽﻣ هﺪﯿﻣﺎﻧ ﺰﯿﻧ ﻮﺟ ﻪﻧاﻮﺟ ﺪﻨﻗ .
ﮏﯾ يد هﺪﻨﻫﺎﮐ ﺪﻨﻗ
ﺮﻓ رد ترﺪﻧ ﻪﺑ ﻪﮐ ﺖﺳا يﺪﯾرﺎﮐﺎﺳ آ
رﻮﻃ ﻪﺑ ﯽﯾاﺬﻏ يﺎﻫ هدرو
دراد دﻮﺟو ﯽﻌﯿﺒﻃ ]
14 و 13 [ ﺪﻨﻗ ﻦﯾا . ﻞﻣﺎﻋ ﺖﻟﺎﻣ صﺎﺧ ﻢﻌﻃ
ﺖﺳا ﯿﻣ ياﺮﺑ ﯽﺑﻮﺧ ﯽﯾاﺬﻏ هدﺎﻣ و ﺪﻨﯾاﺮﻓ رد ﺎﻫ ﻢﺴﯿﻧﺎﮔراوﺮﮑ
نﻮﭼ و دﻮﺷ ﯽﻣ بﻮﺴﺤﻣ يﺮﯿﻤﺨﺗ ﮏﯾ
زا ﺖﺳا هﺪﻨﻨﮐﺎﯿﺣا ﺪﻨﻗ
ﺪﻨﮐ ﯽﻣ ﺖﮐﺮﺷ درﻼﯿﻣ نﺪﺷ يا هﻮﻬﻗ ﺪﻨﯾاﺮﻓ رد ﺮﻈﻧ ﻦﯾا ]
15 [ .
ﺶﯾور لﺎﺣ رد يﺎﻫ ﻪﻧاد
، ﺑ ﯽﻤﯾﺰﻧآ ﻪ ﺪﻨﻨﮐ ﯽﻣ ﺪﯿﻟﻮﺗ زﺎﺘﺳﺎﯾد مﺎﻧ
هدﺎﻔﺘﺳا ياﺮﺑ ار ﻪﺘﺳﺎﺸﻧ ﻪﮐ ﯾﺎﻤﻧ ﯽﻣ ﻞﯾﺪﺒﺗ زﻮﺘﻟﺎﻣ ﻪﺑ هزﺎﺗ هﺎﯿﮔ
ﺪ
] 16 [ ﻣ. زﻮﺋﺮﺗﻮﺘﻟﺎ ﺖﺳا زﻮﺘﻟﺎﻣ زا ﺪﻌﺑ يﺮﯿﻤﺨﺗ ﺪﻨﻗ ﻦﯿﻣود
ﻪﮐ
اﻮﮔ يﺎﻫ ﻢﯾﺰﻧآ ﻂﺳﻮﺗ ﺪﯿﻟﻮﺗ ﻪﺘﺳﺎﺸﻧ رد زﻼﯿﻣآ ﺎﻔﻟآ ﯽﺷر
دﻮﺷ ﯽﻣ
] 17 [ و ﺖﯿﻫﺎﻣ ﻞﯿﻟد ﻪﺑ صاﻮﺧ و دﺮﻓ ﻪﺑ ﺮﺼﺤﻨﻣ
هﮋﯾو دﺮﺑرﺎﮐ
هﻮﻘﻟﺎﺑ يﺎﻫ ﯽﻌﯿﺳو
ﻊﯾﺎﻨﺻ رد ﯽﯾوراد ،ﯽﯾاﺬﻏ
و ﯽﯾﺎﯿﻤﯿﺷ راد
ا
ﺖﺳا ] 18 [ ﻤﺨﻣ ﻂﺳﻮﺗ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ . ﺲﺴﯾﺎﻣورﺎﮐﺎﺳ ﺮ
رد ﻪﯾزوﺮﺳ
ﻪﺘﺳﺎﺸﻧ ﻣ ﻪﺑ و هﺪﺷ ﺰﯿﻟورﺪﯿﻫ ﯽﻣ هﺰﯿﻟﻮﺑﺎﺘﻣ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ و زﻮﺘﻟﺎ
دﻮﺷ ] 17 .[
ﻦﯿﯿﻌﺗ تارﺪﯿﻫﻮﺑﺮﮐ ﺪﻨﯾآﺮﻓ لﺮﺘﻨﮐ ياﺮﺑ
ﯽﺑﺎﯾزرا و
ﺖﯿﻔﯿﮐ ﯽﻧﺪﯿﻣﺎﺷآ و ﯽﯾاﺬﻏ داﻮﻣ زا يرﺎﯿﺴﺑ رد ﺖﺳا زﺎﯿﻧ درﻮﻣ
] 19 .[
ﯽﯾﺎﺳﺎﻨﺷ و ﻦﯿﯿﻌﺗ ﯽﯾﺎﻬﺷور ﺎﺑ ﺎﻫ تارﺪﯿﻫﻮﺑﺮﮐ
ﻪﻠﻤﺟ زا
شور ،ﯽﯾﺎﯿﻤﯿﺷ يﺎﻫ ﺗﺎﻣوﺮﮐ
ﯽﻓاﺮﮔﻮ
،
،نﻮﯿﺳاﺮﺘﯿﺗ ﯾﺮﻟﺎﮐ
ﺘﻤ
،يﺮ
ﺰﮐﻮﻠﮔ يد ،ﯽﻤﯾﺰﻧآ ،يﺮﺘﻤﯾواﺮﮔ /
شور زا يرﺎﯿﺴﺑ و زﻮﺘﮐوﺮﻓ
،يﺮﺘﻤﯾرﻼﭘ ﻞﯿﺒﻗ زا ﯽﮑﯾﺰﯿﻓ يﺎﻫ
،ﺰﻣﺮﻗ نودﺎﻣ ،ﯽﻟﺎﮕﭼ
ﺐﯾﺮﺿ
و يﺮﺘﻣﻮﺘﮐاﺮﻓر ،ﺖﺴﮑﺷ ...
دﻮﺷ ﯽﻣ مﺎﺠﻧا يﺮﯿﮔ هزاﺪﻧا ياﺮﺑ ﻪﮐ
ﯽﻣ هدﺎﻔﺘﺳا ﺎﻫﺪﻨﻗ ﺖﻈﻠﻏ و عﻮﻧ ﺪﻧﻮﺷ
] 20 و 12 [.
اﺮﮔﻮﺗﺎﻣوﺮﮐ ﯽﻓ
ﺎﺑ ﻊﯾﺎﻣ دﺮﮑﻠﻤﻋ ﻻﺎﺑ ﻫ شور زا ﯽﮑﯾ و ﺶﺨﺑ ﺪﯿﻣا يﺎ
يدﺮﺑرﺎﮐ
ﺖﺳﺎﻫﺪﯾرﺎﮐﺎﺳ ﺰﯿﻟﺎﻧآ ياﺮﺑ ]
21 [.
ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ شور ﻪﺑ
ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﺎﺑ ﻊﯾﺎﻣ
ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﻊﯾﺮﺳ شور
و ﯽﺸﻨﯾﺰﮔ ،
ﺖﺣار ﺖﺳا ] 22 [ و ﯽﻤﻬﻣ ﺶﻘﻧ ﻦﯿﯿﻌﺗ رد
،ﺎﻫ تارﺪﯿﻫﻮﺑﺮﮐ ﻪﺑ
صﻮﺼﺧ ﺮﯿﻤﺨﺗ يﺎﻫ تارﺪﯿﻫﻮﺑﺮﮐ ي
ﺪﻨﮐ ﯽﻣ ﺎﻔﯾا ]
23 [.
يرﺎﯿﺴﺑ
ور زا يﺎﻫ ش ﺗ ﯽﯾاﺬﻏ داﻮﻣ ﺖﯿﻫﺎﻣ ﺺﯿﺨﺸ ﻪﮐ ﯽﯾﺎﻬﻧآ هﮋﯾﻮﺑ
ﺮﺑ
ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﮏﯿﻨﮑﺗ سﺎﺳا ﺪﻨﺘﺴﻫ
يﺮﯿﮔرﺎﮑﺑ ﻪﯾﺎﭘﺮﺑ
يﺎﻫزﺎﺳرﺎﮑﺷآ ﻒﻠﺘﺨﻣ
ﺪﻧراﻮﺘﺳا و ﻦﯾا ياﺮﺑ ﺑ رﻮﻈﻨﻣ
ﯽﻣ رﺎﮑ
ﺪﻧور ] 24 .[
ﻦﯾﺮﺗ ﯽﻣﻮﻤﻋ زا ﯽﮑﯾ ﺖﺴﮑﺷ ﺐﯾﺮﺿ زﺎﺳرﺎﮑﺷآ
تارﺪﯿﻫﻮﺑﺮﮐ ﯽﯾﺎﺳﺎﻨﺷ ﺖﻬﺟ ﺎﻫزﺎﺳرﺎﮑﺷآ ﺖﺳا ﺎﻫ
] 27 - 25 .[
هزوﺮﻣا ﺪﯿﻟﻮﺗ عاﻮﻧا ﻧ ،بآ ﻪﯾﺎﭘﺮﺑ يﺎﻫ ﯽﻧﺪﯿﺷﻮ ﺮﮑﺷ
ﺲﻧﺎﺳا و
ﺎﻫﺪﻨﯾاﺮﻓ ﯽﺧﺮﺑ ﺎﺑ هاﺮﻤﻫ مﻮﺳﺮﻣ ﯽﺗراﺮﺣ ي
هﺪﺷ ﺖﺳا . فﺮﻃ زا
ﺮﮕﯾد ﺎﺑ ﺖﻟﺎﻣ يﻻﺎﺑ ﯽﯾاﺬﻏ شزرا ﻪﺑ ﻪﺟﻮﺗ
، ﻪﺿﺮﻋ زا ﯽﺧﺮﺑ
نﺎﮔﺪﻨﻨﮐ ﯽﻣ ﺪﯿﻟﻮﺗ هدﺎﻣ ﻦﯾا يﺮﯿﮔرﺎﮑﺑ ﺎﺑ ار دﻮﺧ تﻻﻮﺼﺤﻣ
ﺪﻨﻨﮐ دﻮﺑ ﺪﻫاﻮﺧ يﺬﻐﻣ و ﺪﯿﻔﻣ رﺎﯿﺴﺑ ﻪﮐ .
ﻪﺑ ﻪﺟﻮﺗﺎﺑ دﻮﺟو
ﻟﻮﻤﺤﻣ دﺪﻌﺘﻣ يﺎﻫ ﻪ ﻞﺧاد ﺪﯿﻟﻮﺗ و ﯽﺗادراو
ﻪﺿﺮﻋ ﺢﻄﺳ رد رد
ﺐﻟﺎﻗ و ﺖﻟﺎﻣ ﺮﻓ آ هدرو ﻪﺘﺴﺑاو يﺎﻫ ﮕﯾد فﺮﻃ زا و
ﺮ ﻞﺑﺎﻗﺮﯿﻏ
ﺺﯿﺨﺸﺗ ندﻮﺑ ﻞﺻا ﺎﻬﻧآ
يﺮﻫﺎﻇ ﻞﮑﺷ يور زا ﻪﮐ
ﺎﺑ ﯽﻫﺎﮔ
طﻮﻠﺨﻣ ترﻮﺻ ﻪﺑ ﻪﺿﺮﻋ ﺮﮑﺷ و بآ
ﻪﺳوﺮﭘ ﮏﯾ ﺎﺑ هاﺮﻤﻫ
ﯽﺗراﺮﺣ ﺖﺳا هﺪﺷ هﺪﯾد و
ﺮﮑﺷ ﺎﯾ ﺪﻨﻗ ﺖﺑﺮﺷ ندوﺰﻓا ناﻮﻨﻋ ﻪﺑ
هار ﮏﯾ ﺶﯾاﺰﻓا ياﺮﺑ هدﺎﺳ ﺖﻈﻠﻏ
ماﻮﻗ و لﻮﺼﺤﻣ هﺪﺷ بﺎﺨﺘﻧا
] 28 [ دﻮﺟﻮﻣ ﯽﺼﯿﺨﺸﺗ يﺎﻫ شور نﻮﻣزآ نﺎﻣز ﺮﻈﻧ زا ﮏﯾ ﺮﻫ
،
ﺎﺑ نﻮﻣزآ ندﻮﺑ ﯽﺻﺎﺼﺘﺧاﺮﯿﻏ و ﺎﻫ ﻪﻨﯾﺰﻫ ،ﺺﯿﺨﺸﺗ نﺎﻨﯿﻤﻃا ﺪﻨﺘﺴﻫ ﻪﺟاﻮﻣ ﯽﺗﻼﮑﺸﻣ اﺬﻟ
ﺮﯿﻏ يﺎﻫ ﺖﻟﺎﻣ دورو
،ﻞﺻا ﻪﺒﺷ
يﺎﻫ ﺖﻟﺎﻣ و ﺖﻟﺎﻣ ﯽﺒﻠﻘﺗ
ﯽﺗادراو فﺮﻃ ﮏﯾ زا ﺖﺧﺎﻨﺷ مﺪﻋ و
ﯽﻓﺎﮐ رد ﯽﺗﻼﮑﺸﻣ زوﺮﺑ ﺚﻋﺎﺑ ﺮﮕﯾد فﺮﻃ زا ﺎﻫ نآ ﻪﺑ ﺖﺒﺴﻧ
ﺖﻟﺎﻣ ﺶﯾﺎﭘ و ترﺎﻈﻧ ﺖﺳا هﺪﺷ
. ﺄﺴﻣ اﺬﻟ هدﺎﻣ ﻦﯾا رد ﯽﻠﺻا ﻪﻟ
يﺎﻫ ﺖﻟﺎﻣ زا هدﺎﻔﺘﺳا ﯽﯾاﺬﻏ ﯽﺒﻠﻘﺗ
ﺖﻟﺎﻣ يﺎﺟ ﻪﺑ ﻞﺻا
مﺪﻋ و
ﻦﯿﺑ ﺰﯾﺎﻤﺗ ﺪﺷﺎﺑ ﯽﻣ تﻻﻮﺼﺤﻣ
. ﻤﺨﺗ ﺖﯿﻫﺎﻣ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ يﺮﯿ
ﺪﯿﻟﻮﺗ و ﺖﻟﺎﻣ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ
ﺖﻟﺎﻣ ﺪﻨﻗ ﻦﯿﻣود ناﻮﻨﻋ ﻪﺑ و
ﻪﻨﯾﺰﻫ
ﻻﺎﺑ نآ ﺪﯿﻟﻮﺗ ي ،
هدﺎﻔﺘﺳا نآ زا ﻪﻓﺮﺻ ﻪﺑ نوﺮﻘﻣ نﺎﯾﻮﺟدﻮﺳ ياﺮﺑ
ﺪﺷﺎﺑ ﯽﻤﻧ . يﺎﻫ ﯽﺳرﺮﺑ هﺪﺷ مﺎﺠﻧا
ﺪﻫد ﯽﻣ نﺎﺸﻧ ﭻﯿﻫ نﻮﻨﮐﺎﺗ
ﺺﯿﺨﺸﺗ ﻪﻨﯿﻣز رد ﯽﺳرﺮﺑ و ﻪﻌﻟﺎﻄﻣ ﻪﻧﻮﮔ ندﻮﺑ ﻞﺻا
ﺖﻟﺎﻣ ﺎﺑ
ﺖﺴﮑﺷ ﺐﯾﺮﺿ و ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ شور ﻪﺑ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺺﺧﺎﺷ ﺖﺳا هﺪﺸﻧ مﺎﺠﻧا .
فﺪﻫ ﯽﺳرﺮﺑ ﺮﺿﺎﺣ ﻖﯿﻘﺤﺗ ﻘﺗ
تﺎﺒﻠ ﺎﺑ ﺖﻟﺎﻣ ﺖﻟﺎﻣ يﺎﻫ ﻪﻧﻮﻤﻧ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺺﺧﺎﺷ
) ردﻮﭘ و هرﺎﺼﻋ ،ردﻮﭘ
هرﺎﺼﻋ ( ﺑ نآ يﺮﯿﮔ هزاﺪﻧا و ﻪ
ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ شور ﻊﯾﺎﻣ
و
يزﺎﺳرﺎﮑﺷآ ﺖﺴﮑﺷ ﺐﯾﺮﺿ
ﺪﺷﺎﺑ ﯽﻣ .
2 - ﺎﻫ شور و داﻮﻣ
2 - 1 - ﻪﻧﻮﻤﻧ ﺎﻫ ﻪﻌﻟﺎﻄﻣ درﻮﻣ ي
ﺖﻟﺎﻣ هرﺎﺼﻋ ،ﺖﻟﺎﻣ ردﻮﭘ يﺎﻫ ﻪﻧﻮﻤﻧ و
ﺖﻟﺎﻣ هرﺎﺼﻋ ردﻮﭘ ﻪﺑ
داﺪﻌﺗ 13 ﺪﻋ د زا راﺮﮑﺗ ﻪﺳ ترﻮﺻ ﻪﺑ ﻒﻠﺘﺨﻣ يﺎﻫﺪﻧﺮﺑ زا ﺮﻫ
ﮏﯾ ﯽﯾاﺬﻏ داﻮﻣ ﻪﺿﺮﻋ هﺪﻤﻋ ﺰﮐاﺮﻣ زا ﺢﻄﺳ رد
ﯽﻃ ناﺮﻬﺗ ﺮﻬﺷ
ﺰﯿﯾﺎﭘ لﺎﺳ 1394 ﯽﻓدﺎﺼﺗ ترﻮﺼﺑ يروآ ﻊﻤﺟ
و هﺎﮕﺸﯾﺎﻣزآ ﻪﺑ
ﻞﻘﺘﻨﻣ و نﺎﻣز ﺎﺗ ا رد نﻮﻣزآ مﺎﺠﻧ يﺎﻣد
4ºC ﺪﻧﺪﺷ يراﺪﻬﮕﻧ .
ﻦﯿﻨﭽﻤﻫ ﻪﻧﻮﻤﻧ ﻪﺳ ،ﻪﻌﻟﺎﻄﻣ درﻮﻣ يﺎﻫ ﻪﻧﻮﻤﻧ زا هوﺮﮔ ﺮﻫ زا ﻪﮐ
ناﻮﻨﻌﺑ دﻮﺑ هﺪﺷ ﺪﯿﻟﻮﺗ ﻪﻧﺎﺧرﺎﮐ رد هﺪﺷ لﺮﺘﻨﮐ و ﻪﺑﺎﺸﻣ ﻂﯾاﺮﺷ رد ﺶﯾﺎﻣزآ درﻮﻣ ﻪﺑﺎﺸﻣ شور ﻪﺑ و يرادﺮﺑ ﻪﻧﻮﻤﻧ لﺮﺘﻨﮐ يﺎﻫ ﻪﻧﻮﻤﻧ ﺖﻓﺮﮔ راﺮﻗ .
لوﺪﺟ رد 1
يﺎﻫ ﻪﻧﻮﻤﻧ تﺎﺼﺨﺸﻣ ﻪﻌﻟﺎﻄﻣ درﻮﻣ
ﺖﺳا هﺪﺷ ﻪﺋارا .
Table 1 Specification of the studied malt
No. Sample Sample code
1 Malt powder BM1
2 Malt Extract Powder BM2
3 Malt Extract BM3
4 Malt Extract SA1
5 Malt Extract SE3
6 Malt Extract SS4
7 Malt powder BP
8 Malt Extract Powder YP
9 Malt Extract Powder BR
10 Malt Extract ME
11 Malt Extract Powder GP
12 Malt Extract BH
13 Malt Extract MA
2 - 2 - تاﺰﯿﻬﺠﺗ و داﻮﻣ
ﻪـﺟرد ﺎﺑ ﻞﯾﺮﺘﯿﻧﻮﺘﺳا لﻼﺣ صﻮـﻠﺧ
زا HPLC ﺖﮐﺮـﺷ كﺮـﻣ
نﺎﻤﻟآ و زا ﺶﯿﺑ صﻮﻠﺧ ﺎﺑ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ دراﺪﻧﺎﺘﺳا 5
99/ زا ﺪﺻرد
ﺖﮐﺮﺷ ﺎﻤﮕﯿﺳ ﺎﮑﯾﺮﻣآ ﺪﺷ ﻪﯿﻬﺗ . تاﺰﯿﻬﺠﺗ هدﺎﻔﺘﺳا درﻮﻣ رد
ﻖﯿﻘﺤﺗ ﻞﻣﺎﺷ لﺎﺘﯿﺠﯾد يوزاﺮﺗ )
Sartorius
، ﻦﯿﭼ (،
هﺎﮕﺘﺳد
ﺪﯿﻟﻮﺗ هﺪﻨﻨﮐ بآ هﺰﯿﻧﻮﯾد )
، Elga ﻣآ ﺎـﮑﯾﺮ (،
هﺎﮕﺘـﺳد ﺪﻧﻮـﺳاﺮﺘﻟوا
) Fritsh نﺎﻤﻟآ ، ( ، ژﻮﻔﯾﺮﺘﻧﺎـﺳ )
Heraeus
، نﺎـﻤﻟآ ( و ﺘـﺳد هﺎﮕ
ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﻊﯾﺎﻣ
ﺎﺑ دﺮﮑﻠﻤﻋ ﻻﺎﺑ ) Waters
، ﺎﮑﯾﺮﻣآ ( دﻮﺑ .
2 - 3 - يزﺎﺳ هدﺎﻣآ ﺎﻫ لﻮﻠﺤﻣ و ﻪﻧﻮﻤﻧ
ي
دراﺪﻧﺎﺘﺳا
ﻪﻧﻮﻤﻧ يزﺎﺳ هدﺎﻣآ :
جاﺮﺨﺘﺳا فﺪﻫ ﺎﺑ ﻪﻧﻮﻤﻧ يزﺎﺳ هدﺎﻣآ ﺶﯿﭘ
ﺑﺎﻄﻣ نآ زا ﺎﻫ تارﺪﯿﻫﻮﺑﺮﮐ دراﺪﻧﺎﺘﺳا ﻖ
MEBAK مﺎﺠﻧا
ﺖﻓﺮﮔ ) 29 ( ﻪﮐ رﻮﻈﻨﻣ ﻦﯾﺪﺑ 5
1/ ﻂﺳﻮﺗ ﺖﻟﺎﻣ ﻪﻧﻮﻤﻧ زا مﺮﮔ
و ﻦﯾزﻮﺗ وزاﺮﺗ 5
8/ بآ ﺮﺘﯿﻟ ﯽﻠﯿﻣ ﺮﻄﻘﻣ
نآ ﻪﺑ ﺪﺷ ﻪﻓﺎﺿا ﻪﻧﻮﻤﻧ .
تﺪﻣ ﻪﺑ هﺪﺷ ﻖﯿﻗر يﺎﻫ 15
ﻘﯿﻗد راﺮﻗ رﻮﺘﯿﮑﯿﻧﻮﺳ هﺎﮕﺘﺳد رد ﻪ
ﺖﻓﺮﮔ ﯽﻓﺎﺻ ﺬﻏﺎﮐ زا هدﺎﻔﺘﺳا ﺎﺑ ﺲﭙﺳ و ﻦﻤﺗاو
فﺎﺻ ﺪﻧﺪﺷ و
زﺎﺳ هدﺎﻣآ ﺖﻬﺟ ﻮﻤﻧ ي
هﺎﮕﺘﺳد ﻪﺑ ﻖﯾرﺰﺗ ياﺮﺑ ﺎﻫ ﻪﻧ
ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ
، تﺪﻣ ﻪﺑ هﺪﺷ فﺎﺻ يﺎﻫ لﻮﻠﺤﻣ 15
ﺎﺑ ﻪﻘﯿﻗد
رود 3000 ﻪﻘﯿﻗد رد ﺪﺷ ژﻮﻔﯾﺮﺘﻧﺎﺳ ﺪﻧ
، ﺲﭙﺳ 1 ﻟ ﯽﻠﯿﻣ ﺮﺘﯿ زا
لﻮﻠﺤﻣ ا هدﺎﻔﺘﺳا ﺎﺑ ﺖﯿﻟﺎﻧآ ﻞﻣﺎﺷ هﺪﺷ يروآ ﻊﻤﺟ زا ﮓﻧﺮﺳ ز
و اﺪﺟ ﯽﺑآ زﺎﻓ 500
وﺮﮑﯿﻣ ﮓﻧﺮﺳ ﺎﺑ ﯽﯾور لﻮﻠﺤﻣ زا ﺮﺘﯿﻟ
ﻧﺮﺳﺮﺳﺮﺘﻠﯿﻓ زا و ﻪﺘﺷادﺮﺑ ﯽﮕ
ﺬﻓﺎﻨﻣ ﺮﻄﻗ ﺎﺑ 45
0/ رﻮﺒﻋ نوﺮﮑﯿﻣ
ﺖﯾﺎﻬﻧ رد و ﺪﺷ هداد 50
ﺮﺘﯿﻟوﺮﮑﯿﻣ هﺎﮕﺘﺳد ﻪﺑ هﺪﺷ فﺎﺻ ﻪﻧﻮﻤﻧ
ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﻊﯾﺎﻣ
ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﺎﺑ ﺪﺷ ﻖﯾرﺰﺗ
.
ﻪﯿﻬﺗ لﻮﻠﺤﻣ يﺎﻫ دراﺪﻧﺎﺘﺳا : لﻮﻠﺤﻣ ﻪﯿﻬﺗ ﺖﻬﺟ يﺎﻫ
دراﺪﻧﺎﺘﺳا
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ
، ﺖﻈﻠﻏ ﻪﺑ ردﺎﻣ لﻮﻠﺤﻣ 50
زا ﺮﺘﯿﻟ ﯽﻠﯿﻣ رد مﺮﮔ ﯽﻠﯿﻣ
د ،ﺖﯿﻟﺎﻧآ ﺎﺑ و ﺪﺷ ﻪﯿﻬﺗ هﺰﯿﻧﻮﯾد بآ ر ﺐﺳﺎﻨﻣ يزﺎﺳ ﻖﯿﻗر
، يﺮﺳ
لﻮﻠﺤﻣ يﺎﻫ دراﺪﻧﺎﺘﺳا ﻪﯿﻬﺗ يرﺎﮐ ﺪﯾدﺮﮔ
. لﻮﻠﺤﻣ ﺖﺧﺎﺳ ياﺮﺑ
راﺪﻘﻣ ،زﻮﺋﺮﺗﻮﺘﻟﺎﻣ دراﺪﻧﺎﺘﺳا 50
ﺖﻗد ﻪﺑ دراﺪﻧﺎﺘﺳا زا مﺮﮔ ﯽﻠﯿﻣ
ﻮﺗ هژوژ ﻦﻟﺎﺑ رد ،ﻦﯾز 50
ﺮﺘﯿﻟ ﯽﻠﯿﻣ بآ طﻮﻠﺨﻣ ﺎﺑ و ﻪﺘﺨﯾر
-
ﻞﯾﺮﺘﯿﻧﻮﺘﺳا )
80:20 ( ﺪﺷ هﺪﻧﺎﺳر ﻢﺠﺣ ﻪﺑ .
ﻣ ﻦﯾا زا لﻮﻠﺤ لﻮﻠﺤﻣ
يﺎﻫ ﺖﻈﻠﻏ رد دراﺪﻧﺎﺘﺳا يﺎﻫ 40،20
، 60 و 80 رد مﺮﮔ ﯽﻠﯿﻣ
ﺮﺘﯿﻟ ﺪﺷ ﻪﯿﻬﺗ ﺲﭙﺳ
ﻪﺑ ﻖﯾرﺰﺗ ﺖﻬﺟ يﺎﻫ لﺎﯾو
هﺎﮕﺘﺳد
ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﻞﻘﺘﻨﻣ
ﺪﯾدﺮﮔ .
2 - 4 - نﻮﻣزآ شور
هﺎﮕﺘﺳد ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﻊﯾﺎﻣ
ﺎﺑ ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﻞﻣﺎﺷ
ﭗﻤﭘ ﮏﯾ و
ﮏﯿﺗﺎﻣﻮﺗارادﺮﺑ ﻪﻧﻮﻤﻧ Dionex
و ﺖﺴﮑﺷ ﺐﯾﺮﺿ زﺎﺳرﺎﮑﺷآ
Shodex ﻦﭘاژ رﻮﺸﮐ ﺖﺧﺎﺳ
تارﺪﯿﻫﻮﺑﺮﮐ ﯽﯾﺎﺳﺎﻨﺷ ﺖﻬﺟ ﺎﻫ
و نﻮﺘﺳ دﺎﻌﺑا ﺎﺑ سﻮﮑﻌﻣ زﺎﻓ ﯽﻨﯿﻣآ هﺪﺷ ﺮﭘ 250
5 4/ ﯽﻠﯿﻣ
ﺮﺘﻣ تارذ هزاﺪﻧا و 5
دﻮﺑ ﺮﺘﯿﻟوﺮﮑﯿﻣ .
زا كﺮﺤﺘﻣ زﺎﻓ ﻪﯿﻬﺗ ياﺮﺑ
لﻮﻠﺤﻣ 80:20 ) بآ : ﻞﯾﺮﺘﯿﻧﻮﺘﺳا (
ﺎﺑ نﺎﯾﺮﺟ ﺖﻋﺮﺳ 1
ﺮﺘﯿﻟ ﯽﻠﯿﻣ ،ﻪﻘﯿﻗد رد
ﺪﺷ هدﺎﻔﺘﺳا .
ﺣ ﻖﯾرﺰﺗ ﻢﺠ 50
ﯿﻣ رد ﺮﺘﯿﻟوﺮﮑ ﺖﻟﺎﺣ
رد نﻮﺘﺳ يﺎﻣد و ﮏﯿﺗاﺮﮐوﺰﯾا 30ºC
ﻢﯿﻈﻨﺗ ﺪﺷ .
2 - 5 - يرﺎﻣآ ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ
راﺰﻓا مﺮﻧ زا ﻞﺴﮐا
زوﺪﻨﯾو ﺖﺤﺗ ياﺮﺑ xp
ﯽﻨﺤﻨﻣ ﻢﺳر
ﺮﺒﯿﻟﺎﮐ يرﺎﻣآ نﻮﻣزآ و ﺎﻫ هداد ﻦﯿﮕﻧﺎﯿﻣ ﻪﺒﺳﺎﺤﻣ ﺖﻬﺟ و نﻮﯿﺳا زا
راﺰﻓا مﺮﻧ SPSS ﻧ ﻪﺨﺴ 20 ﺪﺷ هدﺎﻔﺘﺳا .
ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ ياﺮﺑ
ﺞﯾﺎﺘﻧ ﯽﻔﯿﺻﻮﺗ رﺎﻣآ زا ﯽﻃﺎﺒﻨﺘﺳا و
هدﺎﻔﺘﺳا ﺪﺷ و ﺑ ﺎﻫ هداد ﻪ
ترﻮﺻ ﻦﯿﮕﻧﺎﯿﻣ ﺪﻧﺪﺷ ﻪﺋارا رﺎﯿﻌﻣ فاﺮﺤﻧا ± .
ﯽﺳرﺮﺑ ياﺮﺑ ﺞﯾﺎﺘﻧ
نﻮﻣزآ زا ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ ﺰﯿﻟﺎﻧآ
ﺲﻧﺎﯾراو ) ANOVA (
هدﺎﻔﺘﺳا
و ﺪﺷ راد ﯽﻨﻌﻣ توﺎﻔﺗ ﻄﺳ رد
ﺢ ) 05 /0 p<
( ﺪﺷ ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد .
3 - ﺚﺤﺑ و ﺞﯾﺎﺘﻧ
3 - 1 - ﺞﯾﺎﺘﻧ و ﯽﻔﯿﮐ ﻦﯿﯿﻌﺗ ﯽﻤﮐ
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ
ﻦﯿﯿﻌﺗ ﺖﻬﺟ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﯽﻔﯿﮐ
زا ﺖﻟﺎﻣ يﺎﻫ ﻪﻧﻮﻤﻧ رد لﻮﻠﺤﻣ
دراﺪﻧﺎﺘﺳا ﺺﻟﺎﺧ تارﺪﯿﻫﻮﺑﺮﮐ ﻦﯾا نﺎﻣز ﻦﯿﯿﻌﺗ ياﺮﺑ
نآ يرادزﺎﺑ
ﺪﺷ هدﺎﻔﺘﺳا .
ﺲﭙﺳ رد ﺖﻟﺎﻣ يﺎﻫ ﻪﻧﻮﻤﻧ زا ﻞﺻﺎﺣ ماﺮﮔﻮﺗﺎﻣوﺮﮐ
ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﺎﺑ ﻊﯾﺎﻣ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﻪﻧﺎﻣﺎﺳ رد ﺎﺑ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﮏﯿﭘ
ﺮﻇﺎﻨﺘﻣ ﮏﯿﭘ رد نآ
ﺪﺷ ﻪﺴﯾﺎﻘﻣ دراﺪﻧﺎﺘﺳا ماﺮﮔﻮﺗﺎﻣوﺮﮐ .
رد ﻞﮑﺷ
1 لﻮﻠﺤﻣ ﺰﯿﻟﺎﻧآ ﻪﺑ طﻮﺑﺮﻣ ماﺮﮔﻮﺗﺎﻣوﺮﮐ ﻪﻧﻮﻤﻧ ﻪﯿﻬﺗ دراﺪﻧﺎﺘﺳا
ﺖﻈﻠﻏ رد هﺪﺷ 40
ﺮﺘﯿﻟ ﺮﺑ مﺮﮔ ﯽﻠﯿﻣ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺪﻨﻗ زا
و
ماﺮﮔﻮﺗﺎﻣوﺮﮐ ﯽﺟاﺮﺨﺘﺳا لﻮﻠﺤﻣ
ﺖﻟﺎﻣ ﻪﻧﻮﻤﻧ ﮏﯾ نﺎﺸﻧ
هداد هﺪﺷ
ﺖﺳا . ﻞﮑﺷ رد ﻪﮐ رﻮﻄﻧﺎﻤﻫ 1
) (A دﻮﺷ ﯽﻣ هﺪﻫﺎﺸﻣ ﻦﯿﮕﻧﺎﯿﻣ
ﻣز يرادزﺎﺑ نﺎ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ
ﺰﯿﻟﺎﻧآ ﻪﺑ طﻮﺑﺮﻣ ماﺮﮔﻮﺗﺎﻣوﺮﮐ ﻪﻧﻮﻤﻧ رد
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ دراﺪﻧﺎﺘﺳا لﻮﻠﺤﻣ )
383 3/ ﻪﻘﯿﻗد ( ﻪﺴﯾﺎﻘﻣ ﻞﺑﺎﻗ ﻪﮐ دﻮﺑ
ياﺮﺑ نآ ﻦﯿﮕﻧﺎﯿﻣ راﺪﻘﻣ ﺎﺑ ﺖﻟﺎﻣ ﻪﻧﻮﻤﻧ
) 561 3/ ﻪﻘﯿﻗد ( ﺪﺷﺎﺑ ﯽﻣ
تﺎﺒﺛا و زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﯽﻔﯿﮐ ﯽﯾﺎﺳﺎﻨﺷ ياﺮﺑ ﺮﻇﺎﻨﺘﻣ سﺎﯿﻘﻣ ﻦﯾا زا ﺖﻟﺎﻣ يﺎﻫ ﻪﻧﻮﻤﻧ ندﻮﺑ ﻞﺻا ﺞﯾﺎﺘﻧ ﻪﮐ ﺪﺷ هدﺎﻔﺘﺳا ﻪﻌﻟﺎﻄﻣ درﻮﻣ
ردﻮﭘ ﻞﻣﺎﺷ ﻪﻌﻟﺎﻄﻣ درﻮﻣ يﺎﻫ ﻪﻧﻮﻤﻧ مﺎﻤﺗ داد نﺎﺸﻧ ﯽﺳرﺮﺑ ﻦﯾا ﺺﺧﺎﺷ ﮏﯿﭘ ياراد ﺖﻟﺎﻣ هرﺎﺼﻋ ردﻮﭘ و ﺖﻟﺎﻣ هرﺎﺼﻋ ،ﺖﻟﺎﻣ دﻮﺧ ماﺮﮔﻮﺗﺎﻣوﺮﮐ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺪﻧدﻮﺑ
.
ﻪﻧﻮﻤﻧ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﻦﯿﯿﻌﺗ ياﺮﺑ ﯽﻤﮐ ﺰﯿﻟﺎﻧآ ﺶﺨﺑ رد شور زا لﺮﺘﻨﮐ و رﺎﻤﯿﺗ يﺎﻫ رادﻮﻤﻧ ﻢﺳر و نﻮﯿﺳﺮﮔر
ﯽﻨﺤﻨﻣ زا هدﺎﻔﺘﺳا ﺎﺑ نﺎﯾﺎﭘ رد و ﺪﺷ هدﺎﻔﺘﺳا نﻮﯿﺳاﺮﺒﯿﻟﺎﮐ ﯽﻠﯿﻣ ﺐﺴﺣ ﺮﺑ و ﺪﯾدﺮﮔ ﻦﯿﯿﻌﺗ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ نﻮﯿﺳاﺮﺒﯿﻟﺎﮐ ﺪﺷ شراﺰﮔ مﺮﮔﺮﺑ مﺮﮔ .
ﻖﯾرﺰﺗ زا ﻞﺻﺎﺣ نﻮﯿﺳاﺮﺒﯿﻟﺎﮐ ﯽﻨﺤﻨﻣ
ﻞﮑﺷ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ دراﺪﻧﺎﺘﺳا يﺎﻫ لﻮﻠﺤﻣ ﻒﻠﺘﺨﻣ حﻮﻄﺳ 2
ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
ﻦﯾا ﻂﺧ ﻪﻟدﺎﻌﻣ ياراد ﯽﻨﺤﻨﻣ 6
3/ +
6509 4/ ﯽﮕﺘﺴﺒﻤﻫ ﺐﯾﺮﺿ و y=
9973 0/ r2= ﺪﺷﺎﺑ ﯽﻣ .
Fig 1 (A) Typical HPLC chromatogram for analysis of standard maltotriose (40 mg/ml) and (B) HPLC
chromatogram obtained from injection of 50 µl extracted malt sample solution (1) maltotriose(2)
fructose (3) glucose (4) maltose
y = 4.6509x + 3.6917 R² = 0.9973
0 50 100 150 200 250 300 350 400
0 20 40 60 80 100
Area Under the Curve
C (mg/L)
Fig 2 Calibration curve to determine the concentration of maltotriose in malt samples
3 - 2 - زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ ﺞﯾﺎﺘﻧ رد
يﺎﻫ ﻪﻧﻮﻤﻧ ﺖﻟﺎﻣ
ﻞﮑﺷ رد 3 رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ مﺎﻤﺗ
ﺖﻟﺎﻣ يﺎﻫ ﻪﻧﻮﻤﻧ درﻮﻣ
ﻪﻌﻟﺎﻄﻣ ﺑ ﻪ ترﻮﺻ ﻦﯿﮕﻧﺎﯿﻣ ﺮﯾدﺎﻘﻣ فاﺮﺤﻧا ﺮﯾدﺎﻘﻣ ﺎﺑ هاﺮﻤﻫ
ﻪﺋارا ﻪﻃﻮﺑﺮﻣ دراﺪﻧﺎﺘﺳا ﺪﺷ
ا ه ﺪﻧ . ﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ ﻦ
ﺖﻈﻠﻏ يﺎﻫ ﻪﻧﻮﻤﻧ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﻪﮐ ﺪﻫد ﯽﻣ نﺎﺸﻧ ﺖﻟﺎﻣ
ﻦﯾﺮﺘﺸﯿﺑ راﺪﻘﻣ ﻪﺑ طﻮﺑﺮﻣ ﻦﯿﮕﻧﺎﯿﻣ ﺖﻟﺎﻣ ردﻮﭘ ﻪﻧﻮﻤﻧ
) BM1
( و
ﻦﯾﺮﺘﻤﮐ راﺪﻘﻣ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﻦﯿﮕﻧﺎﯿﻣ ﺖﻟﺎﻣ هرﺎﺼﻋ
) (MA ﯽﻣ
ﺪﺷﺎﺑ .
0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45
BM1 BM2 BM3 SA1 SE3 SS4 BP YP BR ME GP BH MA
Concetration(gr/kg)
Samples
Fig 3 Comparison of mean values of maltotriose in concentration malt samples (g/kg)
3 - 3 - ﻦﯿﮕﻧﺎﯿﻣ ﺞﯾﺎﺘﻧ ﺖﻈﻠﻏ
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺐﺴﺣﺮﺑ
عﻮﻧ ﺖﻟﺎﻣ
لوﺪﺟ رد 2
عاﻮﻧا رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﻦﯿﮕﻧﺎﯿﻣ ﺞﯾﺎﺘﻧ ﺖﻟﺎﻣ
ﻪﺑ
يا ﻪﺴﯾﺎﻘﻣ ترﻮﺻ ﺖﺳا هﺪﺷ ﻪﺋارا
.
Table 2 Comparison of mean concentration of maltotriose in a various malt sampl
No significant difference in the level (p<0.05). a ﺳا ﺮﺑ ﺖﻈﻠﻏ ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ و لوﺪﺟ ﻦﯾا رد جرﺪﻨﻣ ﺞﯾﺎﺘﻧ سﺎ
ﻪﮐ دﻮﺷ ﯽﻣ هﺪﻫﺎﺸﻣ ﺖﻟﺎﻣ ﻒﻠﺘﺨﻣ يﺎﻫ ﻪﻧﻮﻤﻧ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﻦﯿﮕﻧﺎﯿﻣ ﺮﯾدﺎﻘﻣ ﻦﯿﺑ يراد ﯽﻨﻌﻣ توﺎﻔﺗ
دراﺪﻧ دﻮﺟو ﺎﻫ ﻪﻧﻮﻤﻧ )
05 /0 p<
.(
3 - 4 - يرﺎﻣآ نﻮﻣزآ زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ
ﺮﯾدﺎﻘﻣ ﻪﺴﯾﺎﻘﻣ ﻦﯿﮕﻧﺎﯿﻣ
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﺎﺑ
راﺰﻓا مﺮﻧ ﺎﺑSPSS
زا هدﺎﻔﺘﺳا نﻮﻣزآ
ANOVA ﺖﻓﺮﮔ مﺎﺠﻧا
. ﺮﻔﺻ ضﺮﻓ رد
نﻮﻣزآ ﻦﯿﮕﻧﺎﯿﻣ ﻪﮐ ﺪﯾدﺮﮔ ضﺮﻓ ، رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ
مﺎﻤﺗ
ﻢﮐ ﺖﺳد ﻪﮐ ﺪﺷ ضﺮﻓ ﮏﯾ ضﺮﻓ رد و نﺎﺴﮑﯾ ﺎﻫ ﻪﻧﻮﻤﻧ ﻦﯿﮕﻧﺎﯿﻣ هوﺮﮔ ود رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﺪﻨﺷﺎﺑ توﺎﻔﺘﻣ ﻢﻫ ﺎﺑ
.
ﺞﯾﺎﺘﻧ ﯽﺳرﺮﺑ ﻦﯾا رد
لوﺪﺟ 3 نﺎﺸﻧ هﺪﺷ ﻪﺋارا ﺪﻫد ﯽﻣ
ﻪﮐ
05 /0 p>
و ﻦﯾاﺮﺑﺎﻨﺑ ﺪﺷ ﻪﺘﻓﺮﯾﺬﭘ ﺮﻔﺻ ضﺮﻓ و
ﺖﻈﻠﻏ ﻦﯿﮕﻧﺎﯿﻣ
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺎﻫ ﻪﻧﻮﻤﻧ مﺎﻤﺗ رد
ﺪﻧراﺪﻧ يراد ﯽﻨﻌﻣ فﻼﺘﺧا ﻢﻫ ﺎﺑ .
Table 3 The result of statistical analysis of variance (ANOVA) for comparison of mean concentration of maltotriose in various malt samples
Malt Extract, P: Malt Powder, PE: Malt Extract Powder
3 - 5 - زﻮﺋﺮﺗﻮﺘﻟﺎﻣ دراﺪﻧﺎﺘﺳا يﺎﻫ لﻮﻠﺤﻣ ﯽﺳرﺮﺑ
ﻞﮑﺷ ﻖﺑﺎﻄﻣ 2
يﺎﻫ لﻮﻠﺤﻣ ﻖﯾرﺰﺗ زا ﻞﺻﺎﺣ يﺎﻫ هداد ﺰﯿﻟﺎﻧآ
ﺖﻈﻠﻏ ﺎﺗ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ دراﺪﻧﺎﺘﺳا 80
ﻪﻧﺎﻣﺎﺳ ﻪﺑ ﺮﺘﯿﻟ رد مﺮﮔ ﯽﻠﯿﻣ
هداد ﻦﯾا ﻪﮐ ﺪﻫد ﯽﻣ نﺎﺸﻧ ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﺎﺑ ﻊﯾﺎﻣ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ندﻮﺑ ﯽﻄﺧ و ﯽﻨﺤﻨﻣ ﯽﮕﺘﺴﺒﻤﻫ يﻮﮕﻟا نﺎﯿﻣ ﯽﻘﻄﻨﻣ ﻪﻄﺑار ﺎﻫ دﻮﺟو زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﺎﺑ ﺖﺴﮑﺷ ﺐﯾﺮﺿ زﺎﺳرﺎﮑﺷآ ﺦﺳﺎﭘ دراد . ﯽﮕﺘﺴﺒﻤﻫ ﺐﯾﺮﺿ راﺪﻘﻣ ﻪﮑﻨﯾا ﻦﻤﺿ 9973
0/ r2= ﺖﺳﺪﺑ اﻮﮐروژ ﻖﯿﻘﺤﺗ ﺞﯾﺎﺘﻧ ﺎﺑ هﺪﻣآ
] [30 ﺐﯾﺮﺿ ناﺰﯿﻣ ﺎﺑ
ﯽﮕﺘﺴﺒﻤﻫ 9999 0/ راد ﯽﻧاﻮﺨﻤﻫ د.
3 - 6 - ﺖﻈﻠﻏ ﻦﯿﮕﻧﺎﯿﻣ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ
ﺖﻟﺎﻣ عاﻮﻧا رد
ﺲﻧﺎﯾراو ﺰﯿﻟﺎﻧآ يرﺎﻣآ نﻮﻣزآ ﺞﯾﺎﺘﻧ سﺎﺳا ﺮﺑ ﺖﻈﻠﻏ ﻦﯿﺑ
نﺎﻨﯿﻤﻃا ﺢﻄﺳ رد ﺖﻟﺎﻣ ﻒﻠﺘﺨﻣ يﺎﻫ ﻪﻧﻮﻤﻧ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ 95
ﺪﺻرد دراﺪﻧ دﻮﺟو يراد ﯽﻨﻌﻣ فﻼﺘﺧا )
05 /0 p<
( ) لوﺪﺟ 2 (.
ﻦﯿﻨﭽﻤﻫ ا ﻞﺻﺎﺣ يﺎﻫ ﻪﺘﻓﺎﯾ ز
ﻦﯾا ﻖﯿﻘﺤﺗ ﻪﮐ ﺖﺳا نآ زا ﯽﮐﺎﺣ
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ناﺰﯿﻣ رد
رد ﺖﻟﺎﻣ يﺎﻫ ﻪﻧﻮﻤﻧ ﻪﻨﻣاد
24 /0 ﺎﺗ
38 /0 مﺮﮔﻮﻠﯿﮐ رد مﺮﮔ ﺪﺷﺎﺑ ﯽﻣ
ﻦﯾا رد ﻪﮐ ﺖﺳا ﯽﻟﺎﺣ رد
Mean ± standard deviation (g / kg)
Sample
0.34 ± 0.04 a Malt powder
0.30 ± 0.05 a
Malt Extract
0.30 ± 0.02 a Malt Extract
Powder
Samples Sum of
Squares df Mean
Square F Sig.
Between Groups .001 3 .000 1.867 .483
Within Groups .000 1 .000
Concentration E
Total .001 4
Between Groups .010 3 .003 4.200 .341
Within Groups .001 1 .001
Concentration P
Total .011 4
Between Groups .001 3 .000 .450 .767
Within Groups .001 1 .001
Concentration PE
Total .002 4
يا ﻪﻌﻟﺎﻄﻣ ﺮﮕﯾد ﻂﺳﻮﺗ ﻪﮐ وﺮﺳﺎﺗرﻮﮐ
لﺎﺳ رد 2004 هﺪﺷ مﺎﺠﻧا
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ناﺰﯿﻣ 26
/0 نوﺪﺑ ﻮﺠﺑآ يﺎﻫ ﻪﻧﻮﻤﻧ رد ﺮﺘﯿﻟ رد مﺮﮔ
و ﻞﮑﻟا 23 /0 د ﺮﺘﯿﻟ رد مﺮﮔ ر
ﮏﯿﺳﻼﮐ ﻮﺠﺑآ يﺎﻫ ﻪﻧﻮﻤﻧ دﻮﺑ
ه
] ﺖﺳا [.24 رد ﻪﮐ ﺮﮕﯾد يا ﻪﻌﻟﺎﻄﻣ رد
لﺎﺳ 2005 اﺮﯿﮔﻮﻧ ﻂﺳﻮﺗ
هﺪﺷ مﺎﺠﻧا ﺎﻣ راﺪﻘﻣ
زﻮﺋﺮﺗﻮﺘﻟ 3/
1 ﺮﺘﯿﻟ رد مﺮﮔ ]
[31 و رد ﯽﻘﯿﻘﺤﺗ
رد ﻪﮐ لﺎﺳ 2009 ﻂﺳﻮﺗ ﮏﯾرﻮﯾ هﺪﺷ مﺎﺠﻧا نآ راﺪﻘﻣ
ﻪﻧﻮﻤﻧ رد
يﺎﻫ رو و ﻮﺠﺑآ ت
55 0/ ﮔ ﺮﺘﯿﻟ رد مﺮ ﺖﺳا هﺪﺷ شراﺰﮔ
] [32 .
ﻪﺴﯾﺎﻘﻣ ﺶﻫوﮋﭘ زا ﻞﺻﺎﺣ ﺮﯾدﺎﻘﻣ ﺮﺿﺎﺣ
ﻪﺟﻮﺗ ﺎﺑ ﺪﻫد ﯽﻣ نﺎﺸﻧ
ﻖﯿﻘﺤﺗ رد ﻪﻌﻟﺎﻄﻣ درﻮﻣ يﺎﻫ ﻪﻧﻮﻤﻧ ﻪﮑﻨﯾا ﻪﺑ عﻮﻧ زا
ﺎﯾ ردﻮﭘ
ﯽﻧﺪﯿﺷﻮﻧ رد تﺎﻌﻟﺎﻄﻣ ﺮﯾﺎﺳ يﺎﻫ ﻪﻧﻮﻤﻧ و ﺪﻧدﻮﺑ هرﺎﺼﻋ ﺎﻫ
و
ﻮﺠﺑآ شراﺰﮔ هﺪﺷ رد توﺎﻔﺗ اﺬﻟ عﻮﻧ رد توﺎﻔﺗ ﻞﯿﻟﺪﺑ ﺞﯾﺎﺘﻧ ﻦﯾا
ﺮﻓ هدروآ ﯽﻧﺪﯿﺷﻮﻧ يﺎﻫ ﻪﻧﻮﻤﻧ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ نﺪﺷ ﻖﯿﻗر و ﯽﻣ
ﺪﺷﺎﺑ .
3 - 7 - زا ﻞــﺻﺎﺣ يﺎــﻫ ماﺮﮔﻮﺗﺎــﻣوﺮﮐ ﯽــﺳرﺮﺑ
ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﺎﺑ ﻊﯾﺎﻣ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﻪﻧﺎﻣﺎﺳ
ماﺮﮔﻮﺗﺎﻣوﺮﮐ ﻪﺴﯾﺎﻘﻣ ﺎﺑ زا ﻞﺻﺎﺣ
دراﺪﻧﺎﺘﺳا ماﺮﮔﻮﺗﺎﻣوﺮﮐ ﮏﯿﭘ
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﺖﻟﺎﻣ ﻪﻧﻮﻤﻧ ﮏﯾ ماﺮﮔﻮﺗﺎﻣوﺮﮐ ﺎﺑ
رد ﻞﮑﺷ 1 اﻮﺗ ﯽﻣ ن
ﯽﺳرﺮﺑ ﻪﺑ تﺎﺒﻠﻘﺗ
ﺖﻟﺎﻣ ﺖﺧادﺮﭘ ﮏﯿﭘ ود ﻦﯾا ﻪﺴﯾﺎﻘﻣ ﺎﺑ .
نﺎﻣز
يرادزﺎﺑ زا ﻞﺻﺎﺣ ماﺮﮔﻮﺗﺎﻣوﺮﮐ ﻪﻧﻮﻤﻧ
ﺖﻟﺎﻣ و لﻮﻠﺤﻣ ﻪﻨﻣاد رد
دراد راﺮﻗ ﻢﻫ ﺎﺑ نﺎﺴﮑﯾ و ﯽﻘﻄﻨﻣ اﺬﻟ
ﻧ ﺮﻈﻧ زا نﻮﻣزآ درﻮﻣ ﻪﻧﻮﻤ
ﺖﻣﻼﺳ و ندﻮﺑ ﯽﻌﯿﺒﻃ ﺎﻣ ﺺﺧﺎﺷ ﺎﺑ
هﺪﺷ ﻦﯿﯿﻌﺗ زﻮﺋﺮﺗﻮﺘﻟ
ﺎﺑ رد ﮏﯿﭘ ود ﺮﻫ و دراد ﺖﻘﺑﺎﻄﻣ ﯽﻧﺎﻣز هز
3 ﺎﺗ 4 د راﺮﻗ ﻪﻘﯿﻗ
دراد .
3 - 8 - يرادزﺎﺑ نﺎﻣز ﻦﯿﯿﻌﺗ
ﺎﺑ ﻊﯾﺎﻣ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ رد ﻢﻬﻣ ﺺﺧﺎﺷ ﮏﯾ يرادزﺎﺑ نﺎﻣز نﺎﻣز ﻦﯿﮕﻧﺎﯿﻣ ﻖﯿﻘﺤﺗ ﻦﯾا رد و دﻮﺷ ﯽﻣ بﻮﺴﺤﻣ ﻻﺎﺑ دﺮﮑﻠﻤﻋ
رد يرادزﺎﺑ ﻒﻠﺘﺨﻣ يﺎﻫ ﺖﻈﻠﻏ زﻮﺋﺮﺗﻮﺘﻟﺎﻣ دراﺪﻧﺎﺘﺳا ﮏﯿﭘ
404 /3 ﺪﺷﺎﺑ ﯽﻣ ﻪﻘﯿﻗد .
رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ يرادزﺎﺑ نﺎﻣز ﯽﺳرﺮﺑ ﺎﺑ
ﻪﻧﻮﻤﻧ رد ﯽﯾاﺬﻏ يﺎﻫ ﻦﯿﻘﻘﺤﻣ تﺎﻌﻟﺎﻄﻣ
لوﺪﺟ رد 4
هﺪﻫﺎﺸﻣ
ﺢﻄﺳ رد ﻪﮐ دﻮﺷ ﯽﻣ 05
0/ يرادزﺎﺑ نﺎﻣز ﺎﺑ يرادﺎﻨﻌﻣ فﻼﺘﺧا
ﻧ عﻮﻧ و شور ﻞﯿﻟﺪﺑ ﻪﮐ دراد دﻮﺟو ﺖﻟﺎﻣ يﺎﻫ ﻪﻧﻮﻤﻧ ﻪﻧﻮﻤ
ﺪﺷﺎﺑ ﯽﻣ ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﯽﯾاﺬﻏ ﮏﯿﭘ رد يرادزﺎﺑ نﺎﻣز ﻪﮑﯿﺗرﻮﺼﺑ
زﻮﺋﺮﺗﻮﺘﻟﺎﻣ دراﺪﻧﺎﺘﺳا لﺎﺳ رد
2014 شراﺰﮔ ﻖﺒﻃ ﯽﻟﺮﻓآ
8 ﻗد ﻪﻘﯿ
ﺪﺷﺎﺑ ﯽﻣ ] .[27 ﻖﯿﻘﺤﺗ رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﮏﯿﭘ يرادزﺎﺑ نﺎﻣز اﺬﻟ
رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﮏﯿﭘ ﺎﺑ يراد ﯽﻨﻌﻣ توﺎﻔﺗ ﺮﺿﺎﺣ
ﻪﺘﻓﺎﯾ ﯽﻟﺮﻓآ عﻮﻧ زا هدﺎﻔﺘﺳا ﻪﺑ طﻮﺑﺮﻣ توﺎﻔﺗ ﻦﯾا ﻪﮐ دراد
كﺮﺤﺘﻣ زﺎﻓ و زﺎﺳرﺎﮑﺷآ ﺪﺷﺎﺑ ﯽﻣ هدﺎﻔﺘﺳا درﻮﻣ
.
Table 4 Comparison of maltotriose retention
time in the chromatographic system in a variety of malt products in the other
studies
3 - 9 - نﻮﻣزآ ﯽﺒﻠﻘﺗ ﺖﻟﺎﻣ ياﺮﺑ ﯽﺼﯿﺨﺸﺗ
يﺎﻫ نﻮﻣزآ زا ﯽﮑﯾ ﺎﻫ تارﺪﯿﻫﻮﺑﺮﮐ يﺮﯿﮔ هزاﺪﻧا ﺮﺛﻮـﻣ و هدﺎﺳ
ﺺﯿﺨﺸﺗ ﺖﻬﺟ تﺎﺒﻠﻘﺗ
ﺖـﺳا ﺖـﻟﺎﻣ .
تﺎـﻘﯿﻘﺤﺗ ﻪـﺑ ﻪـﺟﻮﺗ ﺎـﺑ
رد هدﺮﺘﺴﮔ داﻮـﻣ رد دﻮـﺟﻮﻣ يﺪـﻨﻗ تﺎﺒﯿﮐﺮﺗ هزﻮﺣ
رد ﯽﯾاﺬـﻏ
زا هدﺎﻔﺘـﺳا ﺎـﻫ تارﺪﯿﻫﻮﺑﺮﮐ ﺰﯿﻟﺎﻧآ ياﺮﺑ شور ﻦﯾﺮﺗ ﻢﻬﻣ ﺮﺿﺎﺣ ﺺﺧﺎـﺷ ﻦﯿﯿﻌﺗ اﺬﻟ ﺪﺷﺎﺑ ﯽﻣ ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﺎﺑ ﻊﯾﺎﻣ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﯽﺗارﺪﯿﻫﻮﺑﺮﮐ ياﺮﺑ
ندﺮﮐ ﺺﺨﺸﻣ ﺖﻟﺎﻣ
ﯽﻌﯿﺒﻃ ندوﺰﻓا دراﻮﻣ رد
ﺪـﺷﺎﺑ ﺐـﺳﺎﻨﻣ ﺪﻧاﻮﺗ ﯽﻣ تﺎﺒﯿﮐﺮﺗ ﺮﯾﺎﺳ تﺎـﻌﻟﺎﻄﻣ هﺪﻫﺎﺸـﻣ ﺎـﺑ .
ﯿﻧ نﻮﻣزآ شور بﺎﺨﺘﻧا ﺖﻬﺟ ﻦﯿﻘﻘﺤﻣ ﻪـﺠﯿﺘﻧ ﻦﯾا ﻪﺑ ناﻮﺗ ﯽﻣ ﺰ
ﻪﺑ ﻻﺎﺑ دﺮﮑﻠﻤﻋ ﺎﺑ ﻊﯾﺎﻣ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ شور زا هدﺎﻔﺘﺳا ﻪﮐ ﺪﯿﺳر ﯽﻧاﻮـﺨﻤﻫ ﻦﯿـﻘﻘﺤﻣ تﺎﻌﻟﺎﻄﻣ ﺎﺑ ﺪﻣآرﺎﮐ و بﻮﻠﻄﻣ شور ناﻮﻨﻋ دراد . لوﺪــﺟ رد 5
يﺎــﻫ ﺶﻫوﮋــﭘ ﺎــﺑ ﻦﯿــﻘﻘﺤﻣ
يﺎــﻫ شور
ﺖـﺳا هﺪﺷ ﻪﺋارا ﯽﻫﺎﮕﺘﺳد .
رد ﻪـﮐ ﯽﯾﺎـﻫ ﯽﺑﺎـﯾزرا رد توﺎـﻔﺗ
ﻊﯾﺎﻣ ﯽﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ دﺮﮑﻠﻤﻋ ﺎﺑ
رد توﺎﻔﺗ ﻞﯿﻟﺪﺑ دراد دﻮﺟو ﻻﺎﺑ
ﺪـﺷﺎﺑ ﯽـﻣ نآ زﺎﺳرﺎﮑﺷآ عﻮﻧ .
ﻞـﯿﺒﻗ زا تﺎـﻌﻟﺎﻄﻣ زا ﯽـﺧﺮﺑ رد
رﻮــﻧ ﯽﮔﺪــﻨﮐاﺮﭘ زﺎــﺳرﺎﮑﺷآ زا نارﺎــﮑﻤﻫ و يﺪــﯾارﻮﻠﻓ ﻪــﻌﻟﺎﻄﻣ يﺮﯿﺨﺒﺗ ] 12 [ ﺎـﯾ و ﺐﯾﺮـﺿ زﺎـﺳرﺎﮑﺷآ زا نارﺎـﮑﻤﻫ و اﺮﯿﮔﻮـﻧ
ﺖﺴﮑﺷ ] 31 [ ﺖﺳا هﺪﺷ هدﺎﻔﺘﺳا تارﺪﯿﻫﻮﺑﺮﮐ ﯽﺑﺎﯾزرا ﺖﻬﺟ .
ﺎﺑ
ﺎﮑﺷآ ﻪــﮑﻨﯾا ﻪــﺑ ﻪــﺟﻮﺗ زا ﯽــﮑﯾ ﺖﺴــﮑﺷ ﺐﯾﺮــﺿ يﺎﻫزﺎــﺳر
ﯽﻌﯿﺒﻃ ﺖﯿﻫﺎﻣ ﺖﻬﺟ ﻖﯿﻘﺤﺗ ﻦﯾا رد ﺪﻨﺘﺴﻫ مﻮﻤﻋ يﺎﻫزﺎﺳرﺎﮑﺷآ ﺖﻓﺮﮔراﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ﺖﻟﺎﻣ .
شور ﻦـﯾا ﺎـﺑ هﺪـﺷ ﻪﺋارا ﺞﯾﺎﺘﻧ
لﺎﺳ رد ﮏﻠﯿﻣ ﻂﺳﻮﺗ 2007
ترو ﻪﻧﻮﻤﻧ ود رد ]
33 [ ﻪﺴﯾﺎﻘﻣ رد
ﻪـﻌﻟﺎﻄﻣ ﺎﺑ و ﺖﺷاد ﯽﻧاﻮﺨﻤﻫ ﺮﺿﺎﺣ ﺶﻫوﮋﭘ ﺞﯾﺎﺘﻧ ﺎﺑ ﮏـﯾرﻮﯾ
] 32 [ ﻘﻄﻨﻣ ﻪﻨﻣاد رد دراد راﺮﻗ ﺎﻫ هداد زا ﯽ
.
Refrence Retention time
(min) Sample
[27]
18.8 Beer
[31]
22.21 Beer
[33]
8-9 Non-
alcoholic beer
[34]
15.3 Wort
[35]
12 Wort+Cereals
Table 5 Other reported methods for instrumental analysis of maltotriose
HPLC: High Performance Liquid Chromatography GC: Gas Chromatography LC: Liquid Chromatography
4 - يﺮﯿﮔ ﻪﺠﯿﺘﻧ
ﺎﺑ ﺖﻟﺎﻣ يﺎﻫ ﻪﻧﻮﻤﻧ عاﻮﻧا رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ تارﺪﯿﻫﻮﺑﺮﮐ ﯽﯾﺎﺳﺎﻨﺷ ﺰﯿﻟﺎﻧآ نﺎﻣز ﻦﯿﮕﻧﺎﯿﻣ 404
/3 ﺪﺷ ﻪﺒﺳﺎﺤﻣ ﻪﻘﯿﻗد .
ﺞﯾﺎﺘﻧ ﻪﻋﻮﻤﺠﻣ زا
ﺣ ناﻮﺗ ﯽﻣ ﻦﯿﺸﯿﭘ هﺪﻣآ ﻞﻤﻋ ﻪﺑ تﺎﻘﯿﻘﺤﺗ و ﻖﯿﻘﺤﺗ ﻦﯾا زا ﻞﺻﺎ
ﻪﯿﻬﺗ فﺮﺼﻣﺮﭘ ﺖﻟﺎﻣ عاﻮﻧا رد زﻮﺋﺮﺗﻮﺘﻟﺎﻣ راﺪﻘﻣ ﻪﮐ ﺖﻓﺮﮔ ﻪﺠﯿﺘﻧ و ناﺰﯿﻣ ﮏﯾ رد ناﺮﻬﺗ ﺮﻬﺷ رد هﺪﺷ ﻦﯿﮕﻧﺎﯿﻣ
ﺢﻄﺳ ﺮﻈﻧ زا ﯽﻘﻄﻨﻣ
ﻪﻨﯿﻣز رد يﺮﺘﺸﯿﺑ تﺎﻌﻟﺎﻄﻣ دﻮﺷ ﯽﻣ دﺎﻬﻨﺸﯿﭘ اﺬﻟ دراد راﺮﻗ ﺮﯾدﺎﻘﻣ د زﻮﺋﺮﺗﻮﺘﻟﺎﻣ ﯽﯾﺎﺳﺎﻨﺷ اﺬﻏ داﻮﻣ ر
دﺮﯾﺬﭘ ترﻮﺻ يﺮﯿﻤﺨﺗ ﯽﯾ و
ﺎﺑ
ﺖﻟﺎﻣ ﺖﻟﺎﺻا و ﺖﯿﻫﺎﻣ ﺖﻬﺟ يدراﺪﻧﺎﺘﺳا دﻮﺟو مﺪﻋ ﻪﺑ ﻪﺟﻮﺗ ﻦﯿﻘﻘﺤﻣ ﺮﯾﺎﺳ ﻪﺑ ﻦﯾا رد يدراﺪﻧﺎﺘﺳا ﻦﯾوﺪﺗ رد دﻮﺷ ﯽﻣ دﺎﻬﻨﺸﯿﭘ
ﺸﻫوﮋﭘ تﺎﻣاﺪﻗا نآ ﺐﻧاﻮﺟ ﯽﺳرﺮﺑ و ﻪﻨﯿﻣز ﯽ
ا مﺎﺠﻧ ددﺮﮔ .
5 - يراﺰﮕﺳﺎﭙﺳ
ﺳﺎﻨﺷرﺎﮐ ﻪﻣﺎﻧ نﺎﯾﺎﭘ زا ﻞﺻﺎﺣ ﻪﻟﺎﻘﻣ ﻦﯾا ﯽﺳﺪﻨﻬﻣ ﻪﺘﺷر ﺪﺷرا ﯽ
ﺎﻨﺻ ﯽﯾاﺬﻏ ﻊﯾ ﺎﮕﺸﻧاد
ﺪﺷﺎﺑ ﯽﻣ ﯽﯾوراد مﻮﻠﻋ ﺪﺣاو دازآ ه و
ﮑﺸﺗ و ﺮﯾﺪﻘﺗ ﺐﺗاﺮﻣ ار ﺶﯾﻮﺧ ﺮ
زا هﺎﮕﺸﯾﺎﻣزآ نﺎﺳﺎﻨﺷرﺎﮐ
هﺎﮕﺸﯾﺎﻣزآ رد اﺬﻏ يﺎﻫ ﯽﻧدوﺰﻓا و وراد و اﺬﻏ لﺮﺘﻨﮐ ﻊﺟﺮﻣ يﺎﻫ
داﮋﻧ مرﺎﺻ ﺮﺘﮐد ﻢﻧﺎﺧ رﺎﮐﺮﺳ ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد رﺎﯾدﺎﺘﺳا
ا ﯽﯾوراد مﻮﻠﻋ ﺪﺣاو ﯽﻣ زاﺮﺑ
ﺪﻨﯾﺎﻤﻧ .
6 - ﻊﺑﺎﻨﻣ
[1] Akbari-adergani B, Shirkhan F. (2016).
Malt and malt products (principle of processing, standards and test methods).
Tehran: Food & drug laboratory research center.
[2] ISIRI. (2003). Cereal and cereal products:
Malt and malt extract. Standard 6960.
[3] Azizi M.H, Hadian Z. (2011). Cereal &
products technology. Tehran: Agricultural Extension and Education Publications.
[4] Arab American F, Elhamirad A.H, Ghodse vali A.R, Armin M. (2012). Evaluation of the effect of malting process on physicochemical characteristic in two barley varieties in Golestan province. Innovation in food science and technology. Journal of Science and technology. 4, 3(3): 88-89.
[5] Ghodsvali A.R, Arabamerian F, Bakhshabadi H. (2014). A study on malting characteristic of three cereal seeds: barley, wheat and triticale. Innovation in food science and technology Journal of Science and technology. 5, 4(18): 25-32.
[6] Ghasemi Damavandi S, Ghodsvali AR, Fazeli F, Mohammadi M. (2013). Qualitative and quantitative characteristics of barley malt during the period of soaking and germination. Iranian Journal of Nutrition Sciences & Food Technology. 7(5): 213-220.
[7] Bakhshabadi H, Mirzaei H, Ghods Vali A.R, Ziaiifar A, Idani E, Mohammadi M.
(2012). Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20). Journal of Research and Innovation in Food Science andTechnology. 1(2): 129-138.
Reference
Carbohydrates studied Test
method Sample
glucose, fructose, sucrose, maltose, lactose, [25]
raffinose HPLC
Drinking
mannose, maltose, maltotriose, maltotetraose, [27]
maltopenthose, maltohexaeose, maltoheptaose HPLC
Beer
[36]
glucose, fructose, sucrose, sorbitol, ethanol, glycerol
HPLC Juice (apple juice)
[37]
glucose, fructose, lactose, maltose, sucrose
HPLC Beverages
[38]
arabinose, galactose, glucose, mannose, fructose, ribose, xylose
HPLC Instant coffee
[39]
glucose, galactose, sucrose, maltose
HPLC Baby food
[40]
multiple carbohydrates
GC Honey
[41]
glucose, fructose, sucrose
LC Juice (pomegranate juice)
[42]
glucose, mannose, galactose, fructose
HPLC Milk
[8] Maghsoudlou Y, Kashiri M, Aghajani N.
(2012). Effect of malting on physicochemical properties of barleys variety (Sahra) and applicability of using unmalted barley as an adjunct. JFST. 9 (36): 97-107.
[9] Aghajanian N, Khashaninezhad M, Kadivar M, Hosseoni S.H. (2009). Effect of temperature on the physicochemical properties of the type of dryer and malt from barley cultivars. Journal of Agricultural Sciences and Natural Resources.16 (3):147- 157.
[10] Codex (1985). Codex Standard for wheat flour. Codex Standard; 152: 1-3.
[11] Kashiri M, Maghsoudlou Y, Kashaninejad M. (2009). Effect of malting on physicochemical properties of two wheat varieties (Kohdasht, Zaghros). J. Agric. Sci.
Natur. Resour. 16(Special 2): 1-10.
[12] Floridi S, Miniati E, Montanari L, Fantozzi P. (2001). Carbohydrate determination in wort and beer by HPLC- ELSD. De Monatsschrift Fur Brauwissen Chaft. 9(10): 209-215.
[13] Rastmanesh R. (2007). A pocket guide to clinical nutrition & diet therapy. Tehran:
Marzedanesh.
[14] Kathleen M, Escott S, Raymond J. (2012).
Krause’s Food and the nutrition care proces, Translated by: Dorosti motlagh A, Topchian O, Daneshi M,Yosefinejad A. Tehran: Jafari.
[15] Fatemi H. (2000). Food chemistry.
[16] Mahan L.K, Escott S. (2005). Krauses food, nutrition and diet therapy. Translated by: Sadeghi Makki R. Tehran: Teymor - zadeh.
[17] Stamluk B.U, AlresJr S.L, Hollatze C, Zastrow C.R. (2006). Improvement of maltotriose fermentation by saccharomyces cervisia. Applied Microbiology. 43: 370-376.
[18] Karmakar M, Rani Ray R. (2011). A maltotriose producing thermo stable amylase from bacillus SP KR11. Microbiology and biotechnology research. 1(3): 91-99.
[19] Castellari M, Staitini E, Spinabelli U, Riponi C. (2001). Determination of carboxylic acid, carbohydrates, glycerol, ethanol and 5-HMF in beer by high–
performance liquid chromatography and uv- refractive index double detection. Journal of Chromatographic Science. 39: 235-238.
[20] Anyika L.C, Okonkwo S.I, Ejike E.N.
(2012). Comparative analysis of meter. Int. J. Chem. Environ. 24 (2): 270-
274.
[21] Kakita H, Kamishima H, Komiya K, Kato Y. (2002). Simultaneous analysis of monosaccharides and oligosaccharides by high-performance liquid chromatography with post column fluorescence derivatization.
Journal of Chromatography A. 961: 77-82. [22] Plaga A, Stumpfel J, Fiedle H.P. (1989).
Determination of carbohydrates in fermentation processes by high-performance liquid chromatography. Applied Microbiology Biotechnology. 32: 45-49.
[23] Ferreira I. Martins F. (2007).
Carbohydrate content of Lager and ale beer.
Alimentaco Humana. 13(1): 26-30.
[24] Cortacero-Ramirez S, Segura-Corretero A, Cruces-Blanco C, Hernaiz-bermu desdecastro M, Fernandez-cutierrez A.
(2004). Analysis of carbohydrates in beverages by capillary electrophoresis with precolumn derivatization and UV detection.
Food Chemistry.84: 471-476.
[25] Wei Y, Ding M. (2000). Analysis of carbohydrate in drinks by high-performance liquid chromatography with a dynamically modified amino column and evaporative light scattering detection. Journal of chromatography A. 904: 113-117.
[26] Cendezo-hoyos L, Perez lopez E, Ruperz P. (2015). Improved evaporative light scattering detection for Carbo -hydrate analysis. Food Chemistry. 180: 265-271.
[27] Afrelli G, Sartini E. (2014).
Characterisation of brewpub beer carbohydrates using by high–performance anion exchange chromatography coupled with pulsed ampcrometric detection. Food Chemistry. 142: 152-158.
[28] Bodgan P, Kordialike-bogacka E. (2017).
Alternatives to malt in brewing. Trend in food science & technology. 65: 1-9.
[29] MEEBAK. (2000). Revision of malt extract standard, Determination of fermentable sugars.
[30] Jurkova M, Cejka P, Steba K, Olsovska J.
(2014). Determination of total carbohydrate content in beer using its pre-colum enzymatic cleavage and HPLC-IR Method. Food Anal.
7(8): 1677-1689.
[31] Nogueira L, Silva F, Ferreira I, Trugo L.C. (2005). Separation and quantification of beer Carbohydrates by high performance
scattering detection. Journal of chromatography A. 207-210.
[32] Eurich M, Chair L, Barber K, Butter field K.X. (2009). Wort and beer fermntable and total carbohydrate measured by high performance liquid chromatography.
American Society of Brewing Chemist Inc.
256-261.
[33] Meilk M. 2007. Worts analysis report, Rmit university. Melborn food Chemistry.1- 12.
[34] Patel G, Ingledew M. (1973). Trend in wort carbohydrate utilization. Applied Microbiology. 26 (3): 349-353.
[35] Hodzic Z,Banjanin B, Sadadinoviz J.
(2008). Fermentable carbohydrates determination indifferent worts by HPLC- RI.Journal of Engineering Analysis of Faculty of Engineering Hune. 105-110.
[36] Gomis B, Alvarez M.D, Alonso J.J, Vallina A. (1989). Determination of sugars and alcohols inapple juice and cider by high performance liquid chromatography. J of Chromatography A. 25(8): 701-706.
[37] Green way G, Kometa N. (1995). The determination of sugars in beverages and medicine using on–line dialysis for sample
preparation. Food chemistry. 53: 105-110.
[38] Bernal J.L, DelnozalM.J,Toribio L, Del Alamo M.1996. HPLC analysis of carbohydrates in wines and instant coffee using anion exchange chromatography coupled to plused amporometeric detection.
J. Agric. Food Chem. 44: 507-510.
[39] Ferria I, Gomes A, Ferreira M. (1998).
Determination of sugars and some other compounds infant formula follow-up milk and human milk by HPLC-UV/RI.
Carbohydrate polymers. 37: 225-229.
[40] FuenteE, Ruiz-matute A.I, ValenciaR.M, Sanz J, castro I.M. (2011). Carbohydrate Composition of Spanish unifloral honey.
Food chemistry. 129: 1483-1489.
[41] El-sayedM,Salih A, Musbah B, Mohammed A, Mohammed H. (2014).
Liquid chromatography–mass spectrometery (LC-MS) Method for the determination of sugars in fresh pomegranate fruit juices. Der Pharma Chemica. 6(5): 320-333.
[42] Le parc A, Lee H, Chen K, Barile D.
(2014). Rapid quantification of functional carbohydrates in food products. Food and Nutrition Science. 5: 77-78.
Detection of Adulteration in Malt by Maltotriose Index in Malt Powder, Malt Extract & Malt ExtractPowder by High- Performance Liquid Chromatography Coupled with Refractive
Index Detection
Shirkhan, F. 1, Akbari-adergani, B. 2, Salami, M. 3
1. MS.c of Food Sciences & Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran -Iran (IAUPS)
2. Associate professor of food and drug laboratory research center, food and drug organization, ministry of health and medical education, Tehran, Iran
3 . Assistant professor Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
(Received: 2017/10/27 Accepted:2018/01/16)
Malt is a natural juice barley product with high nutritional value and many uses in the food and pharmaceutical industries. Since Malta and its products are used as raw materials or as a final product, it is necessary to pay attention to its nature and adulteration. The aim of this study was to determine the adulteration of malt in malt samples using the using maltotriose index with chromatography and of refractive index detection. Thirteen samples of malt including powder, malt extract and malt extract powder from the supply level in Tehran city were randomly collected and analyzed. The dissolution of the sample with an ultrasound apparatus and the isolation and identification of carbohydrates in the chromatographic system and determination of malteotheosis by the refractive index detector was performed. The results show that the average concentrations of maltotriose in powder malt 0.34 ± 0.04, the malt extract 0.30± 0.05 and malt extract powder 0.30 ± 0.02 grams per liter. The results of the statistical test showed that there was no significant difference between the mean of the measured glucose in the three groups (p <0.05). The nature of malt in the samples analyzed by standard solution peak retention times and maltotriose match with the corresponding peak in each of the samples was successful. The results show that using high performance liquid chromatography system to detect refractive index can be analyzed in a time of 3/404 minutes maltotriose by identifying and measuring the nature and originality of fermented malt realized.
Keywords: Malt Powder, Malt Extract, Malt Extract Powder, Maltotriose, High Performance Liquid Chromatography