| 荔枝酒储藏期间非酶褐变因素影响研究 |
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| 引用本文： | 李云,曾新安,杨星,关昕,陈海浪.荔枝酒储藏期间非酶褐变因素影响研究[J].农产品加工．学刊,2010(7). |
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| 作者姓名： | 李云 曾新安 杨星 关昕 陈海浪 |
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| 作者单位： | 华南理工大学轻工与食品学院;广东帝浓酒业有限公司; |
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| 基金项目： | 2008年粤港招标项目(2008A024200002); 广东省科技计划项目(2008A024200002) |
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| 摘 要： | 色泽不稳定是荔枝酒生产遇到的常见问题。采用紫外分光光度计与色差计,研究了36d储存期非酶褐变因素对荔枝酒褐变度以及荔枝酒亮度的影响。结果表明,荔枝酒储藏期间,温度、糖度、氧气量和光照强度都与荔枝酒的褐变度成正比,与荔枝酒的透明度成反比关系。低糖度的荔枝酒在密封瓶装并置于4℃低温条件下保存36d后,在波长420nm下的吸光度只增加0.003,亮度仅降低0.58,很好地抑制了荔枝酒非酶褐变的反应速率。
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| 关 键 词： | 荔枝酒 储藏 因素 非酶褐变 |
Research on Non-enzymatic Browning of Lychee Liqueur during Storage |
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| Li Yun,Zeng Xinan,Yang Xing,Guan Xin,Chen Hailang.Research on Non-enzymatic Browning of Lychee Liqueur during Storage[J].Nongchanpin Jlagong.Xuekan,2010(7). |
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| Authors: | Li Yun Zeng Xinan Yang Xing Guan Xin Chen Hailang |
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| Institution: | Li Yun1,Zeng Xinan1,Yang Xing1,Guan Xin2,Chen Hailang1 (1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China,2.Guangdong Dinong Winery Ltd,Huilai,Guangdong 515226,China) |
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| Abstract: | Color instability is the common problem in production of lychee liqueur.The main factors of non-enzymatic browning in lychee liqueur during 36 days storage were investigated by the ultraviolet spectrophotometer and color difference meter.Results were indicated that these factors such as temperature,illumination intensity,reducing sugar concentration,oxygen content kept positive correlation with the degree of browning but negative correlation with the brightness in the process of storage of lychee wine.It wa... |
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| Keywords: | lychee liqueur storage factor non-enzymic browning |
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