食品工业科技2018，Vol.39Issue(1)：52-56,5.DOI:10.13386/j.issn1002-0306.2018.01.010
红心火龙果果酒生产过程中的褐变机理探究
Study on the browning mechanism in pitaya wine production
摘要
Abstract
The variation of browning degree and main factors in the production process of red pitaya wine were analyzed,and the correlation analysis was carried out by statistical method.The results showed that the red pitaya wine in the process of aging turned from purple to red,and finally to dark yellow.The browning degree was negatively correlated with polyphenol oxidase (PPO)and betacyanin,with the correlation coefficients was-0.8520 and-0.9070,respectively,and reached the extremely significant level(p ＜ 0.01).In the process,betacyanin was changed to betaxanthin by enzymatic reaction.The result provides theoretical foundation for the selection and implementation of browning control measures in the production process of red pitaya wine.关键词
火龙果果酒/甜菜红素/褐变/相关性分析Key words
pitaya wine/betacyanin/browning/correlation analysis分类
轻工纺织引用本文复制引用
龚霄,殷俊伟,刘洋洋,魏晓奕,林茂..红心火龙果果酒生产过程中的褐变机理探究[J].食品工业科技,2018,39(1):52-56,5.基金项目
中国热带农业科学院基本科研业务费专项资金(1630122017021) （1630122017021）
湛江市科技计划项目(2016A03012) （2016A03012）
贵州省科技(农业)攻关项目(黔科合NY字[2016]3035号). （农业）
