酶促氧化对荔枝酒模拟体系多酚非酶褐变的影响  

Effect of Enzymatic Oxidation on Non-enzymatic Browning of Polyphenols in Litchi Wine Simulation System

作　　者：邓慧萍 钟武杰[1] 蹇华丽[1] DENG Huiping;ZHONG Wujie;JIAN Huali(Food Science College of South China Agricultural University,Guangzhou 510642)

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品工业》2021年第11期215-219,共5页The Food Industry

基　　金：广东省重点领域研发计划资助项目(2018B020206001)。

摘　　要：采用模拟酒体系,通过控制不同的酶促氧化条件(温度、时间、pH)进行酶促氧化反应,旨在探究酶促氧化反应产物是否会进一步促进多酚非酶聚合。结果表明,多酚自身的非酶聚合会随着贮藏时间的延长而程度加深,而槲皮素-芸香糖-鼠李糖苷在没有多酚氧化酶的作用下,其自身聚合对模拟体系非酶褐变的影响较小;酶促氧化温度、时间和p H均能通过改变酶促氧化的反应程度来对槲皮素-芸香糖-鼠李糖苷模拟体系非酶褐变产生影响。当酶促温度为20℃和30℃时,模拟体系的非酶褐变较严重;当酶促氧化时间为30 min,酶促氧化pH为4.0时,酶促氧化导致槲皮素-芸香糖-鼠李糖苷模拟体系非酶褐变程度较大。It was to explore whether the products of enzymatic oxidation could further promote the non-enzymatic polymerization of polyphenols by controlling different enzymatic oxidation conditions(temperature, time and pH) in the simulated wine system. The results showed that the degree of non-enzymatic polymerization of polyphenols increased with the extension of storage time, while the effect of quercetin-rutin-rhamnoside self polymerization on nonenzymatic browning of the simulated system was small without the effect of polyphenol oxidase. Enzymatic oxidation temperature, time and pH could affect the non enzymatic browning of quercetin-rutin-rhamnoside simulation system by changing the reaction degree of enzymatic oxidation. When the enzymatic temperature was 20 ℃ and 30 ℃, the non-enzymatic browning of the simulated system was more significant;When the enzymatic oxidation time was 30 min and the enzymatic oxidation pH was 4.0, the non-enzymatic browning degree of quercetin rutin rhamnoside simulation system was larger.

关 键 词：酚类物质 模拟体系 酶促氧化 非酶褐变 

分 类 号：TS262.7[轻工技术与工程—发酵工程]