模拟荔枝酒体系中儿茶素非酶褐变的研究

A study of non-enzymatic browning of (+)-catechin in a simulated litchi wine

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 =0.179X -0.009X ²，R ²=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.

Abstract: 【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 Fe³⁺ and browning of simulated litchi wine was significant: Y =0.179X -0.009X ²，R ²=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.