猕猴桃果酒发酵过程中色泽变化因素的相关性研究
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摘要
通过测定猕猴桃果酒发酵过程中主要呈色物质叶绿素以及易引起色泽变化的酶类活性和酚酸物质的含量变化情况,并与色泽参数的相关程度进行统计分析,研究猕猴桃果酒发酵过程中影响色泽变化的主要因素。结果表明,猕猴桃果酒发酵过程中由于各因素的影响色泽变化极其明显,其中,色差值与叶绿素、多酚氧化酶呈负相关,相关性系数r分别为-0.935和-0.929,达到极显著水平(p<0.01),影响猕猴桃果酒发酵过程中色泽变化的主要因素为叶绿素降解和酶促褐变。
The main factors affecting the color change of kiwi wine during fermentation were studied by measuring chlorophyll,enzyme activity and phenolic acid content of the main color-forming substances in the fermentation system of kiwi wine,and statistical analysis of the correlation between the content of phenolic acid and color parameters. The results showed that the color change of kiwi wine during fermentation was very obvious due to the influence of various factors. The color difference value was negatively correlated with chlorophyll and polyphenol oxidase,and the correlation coefficient was-0.935 and-0.929 respectively,and reaching the significant level(p<0.01). Therefore,the color change of kiwi wine during fermentation was mainly affected by chlorophyll degradation and enzymatic browning.
The main factors affecting the color change of kiwi wine during fermentation were studied by measuring chlorophyll,enzyme activity and phenolic acid content of the main color-forming substances in the fermentation system of kiwi wine,and statistical analysis of the correlation between the content of phenolic acid and color parameters. The results showed that the color change of kiwi wine during fermentation was very obvious due to the influence of various factors. The color difference value was negatively correlated with chlorophyll and polyphenol oxidase,and the correlation coefficient was-0.935 and-0.929 respectively,and reaching the significant level(p<0.01). Therefore,the color change of kiwi wine during fermentation was mainly affected by chlorophyll degradation and enzymatic browning.
引文
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[2]SOUFLEROS E H,PISSA I,PETRIDIS D,et al.Instrumental analysis of volatile and other compounds of Greek kiwi wine;sensory evaluation and optimisation of its composition[J].Food Chemistry,2001,75(4):487-500
[3]王栋,肖盈.国内外猕猴桃的研究及应用进展[J].中医药信息,1995,12(4):29-31
[4]张晶,左勇,谢光杰,等.发酵条件对猕猴桃果酒中多酚含量的影响[J].食品工业科技,2017,38(9):142-147
[5]Bangzhu Peng,YUE T,YUAN Y.Quality Evaluation of Kiwi Wine[J].International Journal of Food Engineering,2011,2(4):88-91
[6]霍彦雄,任亚梅,袁春龙,等.猕猴桃酒发酵过程中的护绿方法研究[J].食品科技,2016(7):65-71
[7]HEATHERBELL D A,STRUEBI P,ESCHENBRUCH R,et al.A new fruit wine from kiwifruit:a wine of unusual composition and Riesling Sylvaner character[J].American Journal of Enology&Viticulture,1980,31(2):114-121
[8]黎星辰,马力,曹琳,等.不同酿酒酵母发酵猕猴桃酒香气成分研究[J].食品科技,2016(7):72-76
[9]龚霄,殷俊伟,刘洋洋,等.红心火龙果果酒生产过程中的褐变机理探究[J].食品工业科技,2018(1):52-56
[10]任亚梅.猕猴桃果实叶绿素代谢及生理特性研究[D].杨凌:西北农林科技大学,2009
[11]乌日娜,钟秋平,李雯.不同酵母发酵的火龙果酒抗氧化活性及颜色变化[J].中国酿造,2017,36(1):102-106
[12]王海佳.紫外分光光度法研究维生素C的稳定性及蔬果和果汁中含量的测定[D].太原:山西医科大学,2015.
[13]薛楚然.影响荔枝及荔枝酒酶促褐变的因素及控制研究[D].杨凌:西北农林科技大学,2015
[14]宋小青,任亚梅,张艳宜,等.采后猕猴桃叶绿素降解机制及1-MCP处理对其代谢的影响[J].食品科学,2017,38(17):260-265
[15]张丽华,李顺峰,刘兴华,等.猕猴桃果浆中叶绿素和颜色的热降解动力学[J].农业工程学报,2012,28(6):289-292
[16]J A VENNING,D J W.BURNS,K M HOSKIN,et al.Factors Influencing the Stability of Frozen Kiwifruit Pulp[J].Journal of food science,1989,54(2):396-400
[17]王行,张海宁,马永昆,等.蓝莓酒发酵过程中酚类物质动态变化及其抗氧化活性研究[J].现代食品科技,2015,31(1):90-95
[18]涂正顺.猕猴桃(Actinidia chinensis)采后果实、发酵果酒香气成分变化规律的研究[D].杨凌:西北农林科技大学,2001
[19]李忠宏,陈香维,史亚歌.猕猴桃加工中变色机理及护色方法探讨[J].西北农业学报,2004,13(1):124-127