[目的]研究不同脱水干制方式对无核白葡萄干制过程中酚类代谢及品质特性的影响.[方法]以新疆无核白葡萄为材料,采用自然荫干和烘箱干制2种干制处理,以质量每减轻10%进行取样,测定不同干制方式脱水过程中果实的苯丙氨酸解氨酶( PAL)含量、肉桂酸-4-羟化酶( C4H)、4-香豆-辅酶A连接酶(4CL)、类黄酮以及总酚含量的变化.[结果]自然荫干和烘箱干制在质量损失率0～60%的干燥过程中均能降低总酚和类黄酮的含量,自然荫干处理在质量损失率为15%之内增强了PAL酶的活性;自然荫干和烘箱干制处理都能不同程度的增强C4H、4CL酶的活性.[结论]通过对无核白葡萄在两种脱水处理干制过程中的褐变度与酚类物质的关系进行研究,可知热风干制处理对无核白葡萄的褐变有着一定的抑制作用.%[Objective] To explore the effects of different dehydration methods on the metabolism of phe-nols and quality characteristics of non -nucleation white raisins.[Method]Xinjiang non -nucleation white grape was used as the experimental material, and two methods of dry treatment, natural shade drying and oven drying, were adopted. Samples were collected at a mass reduction of 10% to determine the amphetamines of fruits in the dehydration process of different drying methods, changes in acid-lyase ( PAL) content, cinnamic acid-4-hydroxylase (C4H), 4-coumar-coenzyme A ligase (4CL), flavonoids, and total phenolic con-tent.[Result]The results showed that the content of total phenols and flavonoids decreased in the drying process of natural shade drying and oven drying in the range of 0-60% of mass loss rate. The natural shade dry treatment enhanced the activity of PAL enzyme in the mass loss rate of 15% . Both natural shade drying and oven drying could enhance the activity of C4H and 4CL enzymes to varying degrees.[Conclusion]By studying the relationship between the browning degree and the phenolic substances in the dehydration process of the seedless white grape, we know that the hot air drying treatment has a certain inhibitory effect on the browning of the seedless white grape.
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