猕猴桃果酒发酵过程中色泽变化因素的相关性研究  

Study on the Correlationg of Color Change Factors in Kiwi Wine Fermentation Production

作　　者：张鑫[1] 郭雨婷 孙时光[1] 何颂捷 秦世蓉 左勇[1] ZHANG Xin;GUO Yu-ting;SUN Shi-guang;HE Song-jie;QIN Shi-rong;ZUO Yong(School of Biological Engineering,Sichuan University of Science & Engineering,Zigong 643000,Sichuan,China)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品研究与开发》2019年第6期99-104,共6页Food Research and Development

基　　金：四川省科技厅产业链项目(2016FZ0034);四川省企业技术创新项目(2015XM122)

摘　　要：通过测定猕猴桃果酒发酵过程中主要呈色物质叶绿素以及易引起色泽变化的酶类活性和酚酸物质的含量变化情况,并与色泽参数的相关程度进行统计分析,研究猕猴桃果酒发酵过程中影响色泽变化的主要因素。结果表明,猕猴桃果酒发酵过程中由于各因素的影响色泽变化极其明显,其中,色差值与叶绿素、多酚氧化酶呈负相关,相关性系数r分别为-0.935和-0.929,达到极显著水平(p<0.01),影响猕猴桃果酒发酵过程中色泽变化的主要因素为叶绿素降解和酶促褐变。The main factors affecting the color change of kiwi wine during fermentation were studied by measuring chlorophyll,enzyme activity and phenolic acid content of the main color-forming substances in the fermentation system of kiwi wine,and statistical analysis of the correlation between the content of phenolic acid and color parameters.The results showed that the color change of kiwi wine during fermentation was very obvious due to the influence of various factors.The color difference value was negatively correlated with chlorophyll and polyphenol oxidase,and the correlation coefficient was-0.935 and-0.929 respectively,and reaching the significant level(p<0.01).Therefore,the color change of kiwi wine during fermentation was mainly affected by chlorophyll degradation and enzymatic browning.

关 键 词：猕猴桃果酒 色泽 叶绿素降解 酶促褐变 相关性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]