充氮处理对荔枝酒氧化褐变的影响研究  

Effect of nitrogen treatment on oxidative browning of litchi wine

作　　者：丁娟[1] 蹇华丽[1] 李学伟[1,2] 胡嘉良[1] 林婉欣[1] 杨幼慧[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]李锦记(新会)食品有限公司,广东江门529156

出　　处：《食品工业科技》2012年第10期161-165,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项(CARS-33);广东省科技计划项目(2008B021100019);2005粤港关键领域重点突破项目(20054983);广东省省级财政支持技术改造项目(GMTC044046-5)

摘　　要：为减少荔枝酒贮藏过程中的氧化褐变,本实验对荔枝酒采用充氮封瓶处理,通过测定相关指标,并结合HPLC分析,发现经充氮处理的荔枝酒褐变指数A420和酚类物质相对聚合度分别较对照(未充氮)下降了46.3%和26.8%,而总酚损失减少,其中(-)-表儿茶素、原花青素B2、绿原酸及芦丁的损失分别比对照(未充氮)减少了49.5%、31.1%、22.6%和23.2%,说明充氮处理通过减少荔枝酒中的溶解氧,减少了酚类物质的氧化聚合程度,从而在一定程度上延缓了荔枝酒的褐变。To reduce the oxidative browning in litchi wine during storage,the litchi wine was treated with nitrogen in this experiment,by measuring the relevant indicators and combining with HPLC analysis,it was found that the browning index A420and the relative degree of polymerization of phenols of litchi wine treated with nitrogen fell by 46.3% and 26.8% respectively compared with the control（without nitrogen）,while the loss of total phenol content decreased,in which the loss of（-）-epicatechin,procyanidins B2,chlorogenic acid and rutin declined by 49.5%,31.1%,22.6% and 23.2%,respectively.It showed that nitrogen treatment could reduce the degree of oxidation of phenolic compounds by reducing the dissolved oxygen in wine,thereby delayed the browning of litchi wine to a certain extent.

关 键 词：荔枝酒 氧化褐变 氮气 贮藏 

分 类 号：TS262.7[轻工技术与工程—发酵工程]