摘要
以枸杞鲜果为原料,在不同果胶酶、SO2、p H等处理条件下,采用高效液相色谱（HPLC）等方法测定了枸杞酒酿造预处理中类胡萝卜素、褐变度以及单体酚酸的含量,并研究了这些指标对褐变度的影响及变化规律。结果表明,枸杞汁褐变最小的添加条件是果胶酶50 mg/L,SO2为1.2 m L/L,p H为3.0-3.2。空气中暴露放置枸杞汁褐变最严重。
This article takes Chinese wolfberry fresh fruit as raw material,under different pectinase,SO2,p H,etc,the contents of carotenoid,browning degree and the content of phenolics acids in the pretreatment of Chinese wolfberry wine were determined by using high performance liquid chromatography（HPLC）.And studied the effect of these indicators on browning degree and variation rule.The results showedthat wolfberry juice browning minimum condition was pectinase 50 mg/L,SO2 1.2 m L/L,p H 3.0-3.2.The browning of the Chinese wolfberry juice in the air was the most serious.
出处
《食品科技》
CAS
北大核心
2016年第3期73-77,共5页
Food Science and Technology
基金
国家自然科学基金项目(31360402)
关键词
枸杞汁
色泽
褐变
酚酸
类胡萝卜素
wolfberry juice
colour and luster
browning
phenolics acids
carotenoid
