摘要
以苹果酒中单酚含量较多的4种酚(儿茶素、表儿茶素、绿原酸和咖啡酸)为研究对象, 在模拟苹果酒pH体系环境下,对其在非酶氧化和酶促氧化下聚合度的变化进行了研究。结果表明,在非酶氧化过程中,以儿茶素和表儿茶素的聚合反应为主,而在酶促氧化过程中,则是以绿原酸和咖啡酸的聚合反应为主。
The polymerization degree changes of four kinds of phenols （catechin, epicatechin, chlorogenic acid and caffeic acid） in cider by non-enzymatic oxidation or by enzymatic oxidation under simulated cider pH system environment were studied. The results suggested that the polymerization of catechin and epicatechin occurred mainly in non-enzymatic oxidation and the polymerization of chlorogenic acid and caffeic acid occurred mainly in enzymatic oxidation. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第3期42-44,共3页
Liquor-Making Science & Technology
关键词
苹果酒
非酶氧化
酶促氧化
cider
non-enzymatic oxidation
enzymatic oxidation
