模拟荔枝酒体系中儿茶素非酶褐变的研究

摘要

[目的]研究4种有机酸、pH、SO2以及金属离子Cu、Fe对荔枝酒贮藏期间非酶氧化褐变的影响．[方法]在模拟荔枝酒体系加速褐变条件下，研究酚类物质儿茶素的变化．[结果和结论]在模拟荔枝酒体系中，酒石酸和金属离子能够加剧非酶褐变的反应过程，其中Fe3＋与模拟酒的褐变呈极显著的正相关， Y ＝0.179 X-0.009 X2， R2＝0.990．SO2添加量在40 mg/L以上时能在一定程度上延缓非酶褐变的发生，而当pH在3.2～4.0时，调整pH对抑制或延缓褐变效果不明显．%[Objective] In order to determine the influence of organic acid , pH, SO2 , copper and ferrous ion on non-enzymatic browning of litchi wine during the storage , the browning problem was studied in this paper.[Method] (+)-Catechin was investigated as representative substance in a simulated litchi wine in accelerating browning test .[Result and conclusion] It could be observed that tartaric acid , copper and ferrous iron increased the browning , in which the correlation between Fe 3 +and browning of simulated litchi wine was significant:Y=0.179X-0.009X2 ,R2 =0.990.The content of SO2 above 40 mg/L can delay the oxidation to some extent , while the pH adjusted between 3.2 and 4.0 has no obvious influence .