【摘要】 以西藏林芝华硕苹果为原料，探究了褐变抑制剂对苹果果浆褐变抑制情况以及褐变抑制剂对苹果酒发酵过程中品质的影响，旨在为西藏林芝苹果果酒品质提升提供理论依据。试验以褐变抑制率为指标，通过单因素和正交试验优化褐变抑制剂的最佳复合配方；在此基础上，以总酯、酒精、多酚、总黄酮等的含量为评价指标，比较苹果酒发酵前后添加复合褐变抑制剂对其品质的影响。结果表明，复合褐变抑制剂中谷胱甘肽、L-半胱氨酸、抗坏血酸的浓度分别为2、8、20 mmol/L，苹果果浆的褐变抑制率最高。发酵第7 d时，处理组的苹果酒褐变值显著低于对照组（P<0.05），与对照组相比，褐变值由0.25 52降低至0.2 286；可溶性固形物（TSS）、总糖、总酸、pH值、总酯、乙醇含量均无显著性差异（P > 0.05）；处理组多酚、总黄酮在苹果酒发酵过程中极显著高于对照组（P<0.01），与对照组相比，多酚、总黄酮含量分别由0.1 430 mg/mL提高至0.3 872 mg/mL、0.0 985 mg/mL提高至0.5 527 mg/mL；处理组L*值显著高于对照组（P<0.05）,L*值由3.44提高至7.24,a*、b*值显著低于对照组（P<0.05），分别由1.75降低至-1.72、12.98降低至7.36。综上所述，苹果酒发酵前添加复合褐变抑制剂可保持苹果果浆色泽、显著提高苹果果酒功能活性成分。更多还原

【Abstract】 Taking the apples from Linzhi, Xizang as raw materials, this study investigated the inhibitory effect of browning inhibitors on the browning of apple pulp and their influence on the quality of apple wine during fermentation, aiming to provide a theoretical basis for improving the quality of apple wine from Linzhi, Xizang. The browning inhibition rate was used as an indicator to optimize the best compound formula of browning inhibitors through single-factor and orthogonal experiments. On this basis, the contents of total esters, alcohol, polyphenols, and total flavonoids were used as evaluation indicators to compare the effects of adding compound browning inhibitors before and after apple wine fermentation on its quality. The results showed that when the concentrations of glutathione, L-cysteine, and ascorbic acid in the compound browning inhibitor were 2, 8, and 20 mmol/L respectively, the browning inhibition rate of apple pulp was the highest. On the 7 th day of fermentation, the browning value of the treated group was significantly lower than that of the control group(P < 0.05), and the browning value decreased from 0.2552 to 0.2286 compared with the control group. There were no significant differences in soluble solids(TSS), total sugar, total acid, pH value, total esters, and ethanol content between the treated group and the control group(P > 0.05). The contents of polyphenols and total flavonoids in the treated group were significantly higher than those in the control group during the fermentation process of apple wine(P < 0.01), and the contents of polyphenols and total flavonoids increased from 0.1430 mg/mL to 0.3872 mg/mL and from 0.0985 mg/mL to 0.5527 mg/mL, respectively, compared with the control group. The L* value of the treated group was significantly higher than that of the control group(P < 0.05), and the L* value increased from 3.44 to 7.24. The a* and b* values of the treated group were significantly lower than those of the control group(P < 0.05), and decreased from 1.75 to-1.72 and from 12.98 to 7.36, respectively. In conclusion, adding compound browning inhibitors before apple wine fermentation can maintain the color of apple pulp and significantly increase the functional active components of apple wine.更多还原