摘要
研究了传统法和热浸渍法在不同条件下对白藜芦醇和总酚含量的影响,结果表明SO2、果胶酶有利于白藜芦醇和总酚的积累,热浸渍法对白藜芦醇的含量无显著影响,但有利于总酚的增加。
The effect of conventional maceration and hot maceration on the concentration changes of resveratrol was investigated.The results Showed that SO2 and pectolytic enzyme were effective at increasing resveratrol and total phenol accumulation, hot maceration had no effect on increasing the resveratrol content,but was benefit to total phenol accumulation.
出处
《食品研究与开发》
CAS
北大核心
2006年第11期21-23,共3页
Food Research and Development
基金
天津市高等学校科技发展基金资助项目(No.30-03-0214096)
关键词
白藜芦醇
总酚
葡萄酒
浸渍
resveratrol
total phenol
wine
maceration
