枸杞酒发酵过程中的褐变
CSTR:
作者:
中图分类号:

Q815


Study on the Browning of Medlar Wine during Fermentation
Author:
  • 摘要
  • | |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献 [20]
  • |
  • 引证文献
  • | |
  • 文章评论
    摘要:

    通过测定枸杞酒发酵过程中和陈酿过程中多酚氧化酶(PPO)和过氧化物酶(POD)活性变化规律,总酚、黄酮、10种单体酚、VC和美拉德反应中间产物五羟甲基糠醛(5-HMF)的变化规律以及对应时期的褐变度变化,找到引起褐变的主要原因。结果显示,单体酚芦丁、绿原酸、阿魏酸、对羟基苯甲酸和对香豆酸在发酵液中含量较多,对褐变度影响较大。同时,VC氧化降解以及糖与氨基酸的美拉德反应也参与了褐变。结论为发酵过程中酶促褐变与非酶促褐变同时存在,酚类物质同时参与酶促和非酶促褐变反应,这是引起褐变的主要原因。

    Abstract:

    The main causes of the browning changes of medlar wine during fermentation and aging were investigated by determination of changes in polyphenol oxidase (PPO) and peroxidase (POD) activities, the discussion of variation rules of the total phenol, flavonoids, 10 monomer phenols, VC and the 5-Hydroxymethyl furaldehyde (5-HMF), as well as the analysis of browning degree changes of the Maillard reaction. The results showed that a large amount of monomers phenol rutin, chlorogenic acid, ferulic acid, p-hydroxybenzoic acid and p-coumaric acid in the zymotic fluid which greatly affected the degree of browning. At meanwhile, the oxidative degradation of VC and the Maillard reaction of sugars and amino acids also participated in the browning. In conclusion, enzymatic browning as well as non-enzymatic browning co-existed in the process of fermentation. The main cause of the browning was the participation of phenolic substances in both enzymatic and non-enzymatic browning reactions.

    参考文献
    引证文献
    网友评论
    网友评论
    分享到微博
    发 布
引用本文

郭晓梦,张一晟,王菁,张惠玲.枸杞酒发酵过程中的褐变[J].食品与生物技术学报,2020,39(11):41-48.

GUO Xiaomeng, ZHANG Yisheng, WANG Jing, ZHANG Huiling. Study on the Browning of Medlar Wine during Fermentation[J]. Journal of Food Science and Biotechnology,2020,39(11):41-48.

复制
分享
文章指标
  • 点击次数:565
  • 下载次数: 674
  • HTML阅读次数: 0
历史
  • 在线发布日期: 2021-04-06
  • 出版日期: 2020-11-25
文章二维码

版权所有:《食品与生物技术学报》编辑部

地址:江苏省无锡市蠡湖大道1800号  邮政编码:214122

电话:0510-85913526  电子邮件:xbbjb@jiangnan.edu.cn

技术支持:北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码