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Effect of Enzyme on the Phenolic Substances Leaching Rate in Vitis amurensis Brewing Process(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年13期
Page:
130-133
Research Field:
Publishing date:

Info

Title:
Effect of Enzyme on the Phenolic Substances Leaching Rate in Vitis amurensis Brewing Process
Author(s):
ZHAO Quan
Traditional Chinese Medicine Department，Jilin Agricultural Science and Technology College，Jilin,Jilin 132101
Keywords:
Vitis amurensis wine; snail enzyme; cellulase; pectinase; phenolic substances
PACS:
S 663.1
DOI:
-
Abstract:
Taking Vitis amurensis ‘Zuoyouhong’ as experimental material,by means of HPLC techniques，the effect of snail enzyme,cellulase enzyme and pectinase enzyme on the phenolic substances leaching rate in Vitis amurensis brewing process was studied.The results showed that the effect of enzyme on the leaching rate of total anthocyanins of ?Vitis amurensis was not significant;cellulase treatment on the leaching rate of chlorogenic acid had the best effect,increased by 7.8 percentage point than CK;the leaching of resveratrol of snail enzyme treatment was the best,increased by 4.3 percentage point than CK.

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Last Update: 2014-08-02