荔枝酒储藏期间非酶褐变因素影响研究  

Research on Non-enzymatic Browning of Lychee Liqueur during Storage

作　　者：李云[1] 曾新安[1] 杨星[1] 关昕 陈海浪[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东帝浓酒业有限公司,广东惠来515226

出　　处：《农产品加工（创新版）（中）》2010年第7期34-36,80,共4页Farm Products Processing

基　　金：2008年粤港招标项目(2008A024200002);广东省科技计划项目(2008A024200002)

摘　　要：色泽不稳定是荔枝酒生产遇到的常见问题。采用紫外分光光度计与色差计,研究了36d储存期非酶褐变因素对荔枝酒褐变度以及荔枝酒亮度的影响。结果表明,荔枝酒储藏期间,温度、糖度、氧气量和光照强度都与荔枝酒的褐变度成正比,与荔枝酒的透明度成反比关系。低糖度的荔枝酒在密封瓶装并置于4℃低温条件下保存36d后,在波长420nm下的吸光度只增加0.003,亮度仅降低0.58,很好地抑制了荔枝酒非酶褐变的反应速率。Color instability is the common problem in production of lychee liqueur.The main factors of non-enzymatic browning in lychee liqueur during 36 days storage were investigated by the ultraviolet spectrophotometer and color difference meter.Results were indicated that these factors such as temperature,illumination intensity,reducing sugar concentration,oxygen content kept positive correlation with the degree of browning but negative correlation with the brightness in the process of storage of lychee wine.It was demonstrated low sugar-degree lychee wine could reduce the browning markedly in the sealed bottle place at 4 ℃ when its absorbance reduced only by 0.003 in the 420 nm and brightness decreased by 0.58.

关 键 词：荔枝酒 储藏 因素 非酶褐变 

分 类 号：TS261.4[轻工技术与工程—发酵工程]