香蕉酒褐变初探  

Primary Study of the Browning of Banana Wine

作　　者：郭晓明[1] 温海祥[1,2] 吕顺 焦艳丽[1] 余铭[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]佛山科学技术学院食品系,广东佛山528231 [3]东莞市香蕉蔬菜研究所,广东东莞523061

出　　处：《农产品加工（下）》2011年第11期40-43,54,共5页Farm Products Processing

基　　金：东莞市科技计划资助项目(200910810100600)

摘　　要：主要从酶促褐变及非酶褐变两个方面初步对香蕉酒的褐变现象进行探讨。分析了酒中PPO活力的变化与非酶因子含量的变化与褐变度上升的相关性,并比较了温度、光照、SO2添加量对褐变度的影响。结果表明:褐变度的增加与PPO活力和还原糖含量的变化没有显著的相关性,而与总酚、总黄酮、还原糖等非酶褐变因子含量的变化间有显著的相关性;光照及温度的升高,加速香蕉酒的褐变,而添加少量的SO2可减缓褐变速度。Both enzyme browning and non-browning are investigated,thus to study the browning of banana wine.The change of the PPO activity and the content of non-enzymatic factors are measured,and their correlation with the increase of browning degree is analyzed.Effects of temperature,shine and the addition of sulfate are compared.There are no significant correlation between the increase of A 420 and the changes of PPO activity and the content of reducing sugar.But there are a positive correlation and a negative correlation between the increase of A 420 and the increase of total phenol content and the decrease of flavonoids respectively.High temperature and lighting will accelerate the browning,but the addition of sulfur dioxide in a suitable range can reduce the browning.

关 键 词：香蕉酒 褐变 储藏 相关性分析 

分 类 号：S255.46[农业科学—农业机械化工程]