红心火龙果果酒生产过程中的褐变机理探究

龚霄; 殷俊伟; 刘洋洋; 魏晓奕; 林茂

doi:10.13386/j.issn1002-0306.2018.01.010

红心火龙果果酒生产过程中的褐变机理探究

龚霄¹,
殷俊伟^1,2,
刘洋洋¹,
魏晓奕^1, ,,
林茂³

1. 中国热带农业科学院农产品加工研究所, 广东湛江 524001;
2. 华中农业大学食品科技学院, 湖北武汉 430070;
3. 贵州省农业科学院现代农业发展研究所, 贵州贵阳 550006

基金项目:

湛江市科技计划项目(2016A03012)

中国热带农业科学院基本科研业务费专项资金(1630122017021)

贵州省科技(农业)攻关项目(黔科合NY字[2016]3035号)。

详细信息

作者简介:
龚霄(1984-),男,博士,副研究员,研究方向:食品发酵与酶工程,E-mail:gongxiaocau@126.com。

通讯作者:
魏晓奕(1982-),女,博士,副研究员,研究方向:热带农产品加工,E-mail:weixywei@163.com。

中图分类号: TS255.1
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出版历程
- 收稿日期: 2017-07-05
- 网络出版日期: 2020-12-28
- 刊出日期: 2017-12-31

Study on the browning mechanism in pitaya wine production

1. Agriculture Products Processing Research Institute, Chinese Academy of Tropical Agriculture Sciences, Zhanjiang 524001, China;
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
3. Guizhiu Institute of Intergrated Agricultural Development, Guizhou Academy of Agricultural Science, Xiaohe District, Guiyang 550006, China

摘要

摘要: 分析了红心火龙果果酒生产过程中褐变度和主要致褐因子的变化规律,并采用统计方法进行了相关性分析。结果表明:红心火龙果果酒在陈酿过程中先由紫红色转变为红色,最后转变为黄色;其中,褐变度与多酚氧化酶、甜菜红素呈负相关,相关性系数r分别为-0.8520和-0.9070,达到极显著水平(p<0.01),可以推断,其褐变本质是甜菜红素通过酶促反应降解为甜菜黄素。该结果为褐变调控措施的选择与实施奠定理论基础。
- 火龙果果酒 /
- 甜菜红素 /
- 褐变 /
- 相关性分析
Abstract: The variation of browning degree and main factors in the production process of red pitaya wine were analyzed, and the correlation analysis was carried out by statistical method. The results showed that the red pitaya wine in the process of aging turned from purple to red, and finally to dark yellow. The browning degree was negatively correlated with polyphenol oxidase(PPO)and betacyanin, with the correlation coefficients was-0.8520 and-0.9070, respectively, and reached the extremely significant level(p<0.01). In the process, betacyanin was changed to betaxanthin by enzymatic reaction. The result provides theoretical foundation for the selection and implementation of browning control measures in the production process of red pitaya wine.
- pitaya wine /
- betacyanin /
- browning /
- correlation analysis

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参考文献(16)

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