Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine
Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine
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砀山梨酒褐变相关因素分析
DOI：
10.1016/j.foodchem.2019.125665
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发表时间：
2020
期刊：
影响因子：
8.8
通讯作者：
Lu Jian
中科院分区：
文献类型：
--
作者：
Yang Hua;Tian Tiantian;Gu Hong;Li Xiaomin;Cai Guolin;Sun Junyong;Wu Dianhui;Lu Jian
研究了不同溶解氧浓度（DOC）对梨酒布朗宁程度、氨基酸、总酚、还原糖、多酚氧化酶（PPO）、过氧化物酶（POD）、苯丙氨酸解氨酶（PAL）的影响，以及各品质指标与布朗宁程度的关系。对梨酒在贮藏过程中理化指标的变化进行了动态模型拟合分析。采用正交偏最小二乘判别分析（OPLS）分析了梨酒贮藏过程中理化指标对布朗宁的重要性，系统揭示了溶解氧对梨酒布朗宁的影响。结果表明，溶解氧、总酚和氨基酸对梨酒的布朗宁程度影响最大。为揭示梨酒布朗宁机理和抑制梨酒布朗宁提供了理论依据。
The effects of different dissolved oxygen concentrations (DOC) on the browning degree, amino acids, total phenols, reducing sugars, polyphenoloxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL) of pear wine, and the relationship between various quality indicators and browning degree were investigated. Dynamic model fitting analysis of the changes of physiochemical indicators of pear wine in the storage process were performed. The importance of the physiochemical indicators effect on the browning of pear wine during the storage process was analyzed by OPLS (orthogonal partial least squares discriminant analysis), and the effect of dissolved oxygen on the browning of pear wine was systematically revealed. The results showed that dissolved oxygen, total phenols and amino acids had the greatest influence on the browning degree of pear wine. It provided a theoretical basis for revealing the browning mechanism and inhibiting the browning of pear wine.