新疆农业科学2018，Vol.55Issue(4)：647-654,8.DOI:10.6048/j.issn.1001-4330.2018.04.007
脱水方式对无核白葡萄酚类代谢及品质的影响
Effects of Dehydration Methods on the Metabolism and Quality of Coreless White Grape Phenols
摘要
Abstract
[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.关键词
无核白葡萄/干制方式/苯丙烷代谢/品质Key words
grape/dry method/phenylpropane metabolism/quality分类
农业科技引用本文复制引用
肖超男,白羽嘉,陈雪,章思博,古力尼格尔·玉散江,黄文书..脱水方式对无核白葡萄酚类代谢及品质的影响[J].新疆农业科学,2018,55(4):647-654,8.基金项目
中国博士后科学基金项目(2016M592912XB) （2016M592912XB）
自治区青年科技创新人才培养工程(QN216YX0496)grape Selection of High-yield and Fine-quality Peanuts Varieties and Study on the Cultivation(2016B01008-2) （QN216YX0496）
