苹果果实匀浆发酵过程中营养组分的动态变化分析  

Dynamic Analysis of Nutrition Component in the Process of Apple Fruit Fermentation

作　　者：黄伟菁[1] 戚亚平[1] 王荣娟[1] 吴红英[1] 姚允聪[1] 姬谦龙[1,2] 

机构地区：[1]北京农学院植物科学技术学院,北京102206 [2]北京农学院生物技术系,北京102206

出　　处：《北京农学院学报》2009年第1期1-4,共4页Journal of Beijing University of Agriculture

基　　金：国家科技支撑重大项目"主要果树高效标准生产技术"(2008BAD92B08);北京市农委资助项目(20070624);北京农学院基础科学基金资助项目(06-ZD-JW-05)

摘　　要：以"绿洲4号"酵素为发酵剂,苹果果实为底物进行发酵实验。发酵过程中可溶性糖含量在前24d由初始的19.6%降至4.0%,后又升高到7.0%;游离氨基酸的含量在前24d由初始的22.3%降至5.0%,后逐渐趋于平稳;pH值在前8d变化显著,由初始的4.75升高到5.5,之后逐渐降至3.67,后期维持在3.2～3.5之间;可滴定酸量初始值为0.32%,发酵过程中不断上升最终稳定在0.90%左右。腐植酸含量前20d变化不明显,之后逐渐上升,28d时达到最大值25.92%。In the process of apple syrup fermentation with the ＂Oasis No. 4 Enzyme＂, the content of soluble sugar in early 24 days decreased from initial 19.6% to 4.0%, then increased to 7.0%. The content of total free amino acid in early 24 days decreased from initial 22.3% to 5.0%, then tended to stable. The pH value at early 8 days had a significant change from 4.75 to 5.5, then gradually reduced to 3.67, eventually maintained between 3.2 to 3.5. The content of titratable acid gradually rose, from initial 0.32% to around 0.90%. There was no obvious change on the amount of humic acid at early 20 days, which increased to 25.92% the maximum amount in 28^th day.

关 键 词：酵素 苹果果实 匀浆发酵 游离氨基酸 腐植酸 

分 类 号：S661.109.3[农业科学—果树学]