沙棘酒非酶褐变抑制方法的研究  

Non-enzymatic browning inhibition method of sea buckthorn wine

作　　者：闫公昕 牛广财[1] 朱丹[2] 魏文毅[1] 刘志明[1] 贾建[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《中国酿造》2016年第8期57-60,共4页China Brewing

基　　金：黑龙江省农垦总局科技开发项目(HNK135-05-04)

摘　　要：研究了维生素C、L-半胱氨酸、植酸、EDTA-2Na四种抑制剂对沙棘酒贮藏过中非酶褐变的抑制作用以及对其5-羟甲基糠醛、总酚等含量的影响。结果表明:沙棘酒中添加维生素C质量浓度为1.0 g/L以及EDTA-Na添加量为0.4 g/L时抑制效果好,添加植酸抑制作用不明显,添加L-半胱氨酸没有抑制作用。添加效果最好的1.0 g/L维生素C的沙棘酒贮藏1个月后的抑制率为29.7%,5-HMF含量为0.96 mg/L。The effect of four inhibiters （vitamin C, L-cysteine, phytic acid and EDTA-2Na） on non-enzymatic browning inhibition, 5-HMF content and phenols content of sea buckthorn wine during storage was researched in this paper. The results showed that the non-enzymatic browning of sea buck- thorn wine could be effectively inhibited with vitamin C 1.0 g/L and EDTA-2Na 0.4 g/L, but the effect ofphytic acid was not obvious and there was no inhibition effect with L-cysteine addition. Furthermore, the inhibition ratio with vitamin C 1.0 g/L addition on sea buckthorn wine after storage for 1 month was 29.7% and the 5-HMF content was 0.96 mg/L.

关 键 词：沙棘酒 非酶褐变 抑制方法 

分 类 号：TS261.4[轻工技术与工程—发酵工程]