ZHAO Quan.Effect of Enzyme on the Phenolic Substances Leaching Rate in Vitis amurensis Brewing Process[J].Northern Horticulture,2014,38(13):130-133.
酶对山葡萄酿酒过程酚类物质浸出率的影响
- Title:
- Effect of Enzyme on the Phenolic Substances Leaching Rate in Vitis amurensis Brewing Process
- 文章编号:
- 1001-0009(2014)13-0130-04
- Keywords:
- Vitis amurensis wine; snail enzyme; cellulase; pectinase; phenolic substances
- 分类号:
- S 663.1
- 文献标志码:
- A
- 摘要:
- 以“左优红”山葡萄品种为试材，通过HPLC法，研究蜗牛酶、纤维素酶、果胶酶对山葡萄酒陈酿过程中酚类物质浸出率的影响。结果表明：酶对山葡萄皮中总花色苷的浸出率不显著；纤维素酶处理对绿原酸的浸出率效果最好，比对照提高了7.8个百分点；蜗牛酶处理对白藜芦醇的浸出率效果最好，比对照提高了4.3个百分点。
- 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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备注/Memo
作者简介：赵权(1967-)，男，博士，教授，研究方向为森林植物资源利用。E-mail：zhaoquanbs@163.com.