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贮藏条件对刺葡萄酒主要黄酮类物质的影响

Effects of Storage Conditions on Flavonoids in Brier Grape Wine

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【作者】 李维新郭艳波何志刚林晓姿魏巍任香芸梁璋成

【Author】 LI Wei-xin;GUO Yan-bo;HE Zhi-gang;LIN Xiao-zi;WEI Wei;REN Xiang-yun;LIANG Zhang-cheng;Institute of Agricultural Engineering Technology,Fujian Academy of Agriculture Sciences;Agricultural Products Storage and Process Research Centre,Fujian Academy of Agriculture Sciences;Agricultural Products Storage and Process Research Centre,Fujian Academy of Agriculture Sciences;

【机构】 福建省农业科学院农业工程技术研究所福建省农业科学院农产品加工研究中心

【摘要】 研究了不同的贮藏条件下,刺葡萄酒在贮藏期间主要黄酮类物质的变化.实验结果表明:随贮藏时间的延长,刺葡萄酒中的主要黄酮类物质逐渐降低,适量的游离SO2、低温和满罐贮藏可以减缓游离花色苷、原花青素、总类黄酮含量的下降;游离SO2为40 mg/L、贮藏温度为16℃、满罐贮藏12个月的刺葡萄酒,其游离花色苷、原花青素、总类黄酮的保存率分别为99.31%,76.50%,92.12%.

【Abstract】 The change of flavonoids in brier grape wine during the storage under different conditions were studied and the results showed that main flavonoids in brier grape wine decreased with the storage time prolonged. Proper free sulfer dioxide,lower temperature,and full tank storage could prevent the decreasing of free anthocyanin,procyanidine,and total flavonoids. Under the conditions of 40 mg / L free sulfer dioxide and full tank storaged at 16 ℃ for twelve months,the preserving rates of free anthocyanin,procyanidine,and total flavonoids were 99. 31%,76. 50%,and 92. 12%,respectively.

【基金】 福建省公益类科研院属专项项目(2011R1017-1)
  • 【文献出处】 食品科学技术学报 ,Journal of Food Science and Technology , 编辑部邮箱 ,2013年06期
  • 【分类号】TS262.61
  • 【被引频次】12
  • 【下载频次】357
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