Abstract The sea cucumber beer was successfully brewed by the optimal dosage of sea cucumber enzymatic hydrolysate (10%) and pilot-scale brewing technology were determined, then unique volatile compounds and anticoagulant activity of sea cucumber beer were analyzed in this paper. The brewing results of sea cucumber beer showed that foam stability (244 ± 5 s), original gravity (14.03 ± 0.06 oP), alcohol level (5.90 ± 0.10 %, vol), residual sugar content (2.00 ± 0.17 g/L) and total acidity (2.40 ± 0.1 mL/100mL) were significantly lower than that of control beer, but the color (17.00 ± 0.10 EBC) and pH (4.97 ± 0.06) were obviously higher than that of the control, and 30 kinds of unique volatile compounds (nonanol, 1-decanol, nonanal, phenylethyl acetate, 6-methyl-5-hepten-2-one, etc) were identified in the final sea cucumber beer, and which were not existent in the control beer. In addition, the anticoagulant activity of sea cucumber beer was assessed by measuring the values of Activated Partial Thromboplatin Time (APTT, 127.83 ± 1.10 s), Prothrombin Time (PT, 30. 08 ± 0.40 s), and Thrombin Time (TT, 26.69 ± 1.37 s), which were higher than those of control beer and will benefit to prophylaxis and treatment of thrombosis for people. 10% 10 (10% pilotscale pilot scale determined paper 244 (24 s, s , s) 14.03 1403 14 03 (14.0 006 0 06 0.0 oP, oP oP) 5.90 590 90 (5.9 010 % vol, vol vol) 2.00 200 2 00 (2.0 017 17 g/L gL g L 2.40 240 40 (2.4 01 1 0. mL/100mL mL100mL mLmL mL 100mL 17.00 1700 (17.0 EBC 4.97 497 4 97 (4.9 3 nonanol, nonanol (nonanol 1decanol, 1decanol decanol decanol, 1-decanol nonanal acetate 6methyl5hepten2one, 6methyl5hepten2one methylheptenone 6 methyl hepten one, one 6-methyl-5-hepten-2-one etc addition APTT, APTT (APTT 12783 127 83 127.8 110 1.1 PT, PT (PT 040 0.4 TT, TT (TT 2669 26 69 26.6 137 37 1.3 people (10 24 (2 14.0 140 (14. 5.9 59 9 (5. 2.0 20 (2. 2.4 17.0 170 (17. 4.9 49 (4. 1278 12 8 127. 11 1. 04 266 26. 13 (1 ( 14. (14 5. (5 2. 17. (17 4. (4

This work aimed at determining 4-vinylguaiacol and 4-vinylphenol in the top-fermented wheat beers using different wavelength and the mobile phase for HPLC. Best results for isocratic elution were obtained at 260 nm and the mobile phase comprising methanol/ultrapure water/phosphoric acid (400/590/10, V/V). Under these conditions, the retention time of 4-vinylguaiacol and 4-vinylphenol was 25 and 27min, respectively.