半甜型广东黄酒在煎酒过程中非酶褐变模拟体系的研究
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摘要
为了探讨半甜型广东黄酒在煎酒过程中非酶褐变的影响因素,提高半甜型广东黄酒的品质。试验通过研究半甜型广东黄酒在煎酒过程中发生褐变的最佳煎酒温度和时间,以褐变指数(A420 nm)和5-HMF含量(A284 nm)为指标,建立模拟体系,研究蛋白质、多酚和葡萄糖对半甜型广东黄酒煎酒过程中非酶褐变的影响。结果显示,在80℃条件下,煎酒30 min时黄酒的褐变程度最大,随着加热时间的延长,三种因素的含量多少对模拟体系的褐变都具有一定的促进作用,而葡萄糖和蛋白质的含量对体系褐变程度的影响非常大,而酚类物质含量的多少亦对模拟体系具有一定的促进作用。
It was to explore the influencing factors of non-enzymatic browning in semi-sweet type Guangdong rice wine during decoction, which had a certain effect on improving the quality of semi-sweet sweet rice in Guangdong. The effects of browning index(A420 nm) and 5-HMF(A284 nm) were used as the index to study the different browning temperature and time of semi-sweet rice Guangdong rice wine during decoction. Under these optimum decoction time and temperature, The effects of protein, polyphenol and glucose on the browning were studied. The simulation system was established to determine the effect of non-enzymatic browning on the semi-sweet rice wines in Guangdong. The results showed that the browning degree was the highest at 80 ℃ for 30 min. With the increase of heating time, the browning of the simulated system which had a certain promoting effect, and the content of glucose and protein had a great effect on the browning degree of the system, and the content of phenolic substances had a certain effect on the simulation system.
It was to explore the influencing factors of non-enzymatic browning in semi-sweet type Guangdong rice wine during decoction, which had a certain effect on improving the quality of semi-sweet sweet rice in Guangdong. The effects of browning index(A420 nm) and 5-HMF(A284 nm) were used as the index to study the different browning temperature and time of semi-sweet rice Guangdong rice wine during decoction. Under these optimum decoction time and temperature, The effects of protein, polyphenol and glucose on the browning were studied. The simulation system was established to determine the effect of non-enzymatic browning on the semi-sweet rice wines in Guangdong. The results showed that the browning degree was the highest at 80 ℃ for 30 min. With the increase of heating time, the browning of the simulated system which had a certain promoting effect, and the content of glucose and protein had a great effect on the browning degree of the system, and the content of phenolic substances had a certain effect on the simulation system.
引文
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[14]周福富,廖爱国,刘风景,等.不同因素对5-羟甲基糠醛含量的影响[J].中国药业,2008,19:44-45.
[2]魏桃英,张秋汀.绍兴黄酒生产及贮存中的美拉德反应[J].酿酒科技,2011(5):76-77.
[3]李红卫,冯双庆,赵玉梅.冬枣果皮色泽与酚类物质含量相关性的研究[J].北京农学院学报,2004(04):63-66.
[4]曹少谦,陈伟.利用模拟体系研究水蜜桃汁的非酶褐变[J].浙江万里学院学报,2011(2):73-77.
[5]陈杰,张若兵,王秀芹,等.脉冲电场对新鲜干红葡萄酒酚类物质和色泽影响的研究[J].光谱学与光谱分析,2010,30(1):206-209.
[6]HUANG Y,LU W,CHEN B,et al.Determination of 13phenolic compounds in rice wine by high-performance liquid chromatography[J].Food Analytical Methods,2015,8(4):825-832.
[7]SUáREZ B,áLVAREZáL,GARCíA Y D,et al.Phenolic profiles,antioxidant activity and in vitro antiviral properties of apple pomace[J].Food Chemistry,2010,120(1):339-342.
[8]中国国家标准化管理委员会,中华人民共和国国家质量监督检验检疫总局.黄酒:GB/T 13662—2008[S].北京:中国标准出版社,2008.
[9]韩希凤,李书启.利用模拟体系研究大枣浓缩汁的非酶褐变机制[J].食品工业科技,2015(7):105-108.
[10]张玉玉,张兴,章慧莺,等.双糖体系中5-羟甲基糠醛的形成动力学分析[J].食品工业科技,2014(3):93-100.
[11]汪东风.食品化学[M].2版.北京:化学工业出版社,2014:327.
[12]高慧,严亚飞,程妮,等.蜂王浆非酶褐变机制的模拟体系研究[J].西北大学学报(自然科学版),2012(6):945-948.
[13]吴泰钢,黄才欢,白卫滨,等.绿原酸对糖酸反应体系中5-羟甲基糠醛形成的影响[J].现代食品科技,2014(10):74-79.
[14]周福富,廖爱国,刘风景,等.不同因素对5-羟甲基糠醛含量的影响[J].中国药业,2008,19:44-45.