红心火龙果果酒生产过程中的褐变机理探究

Study on the browning mechanism in pitaya wine production

分析了红心火龙果果酒生产过程中褐变度和主要致褐因子的变化规律,并采用统计方法进行了相关性分析。结果表明:红心火龙果果酒在陈酿过程中先由紫红色转变为红色,最后转变为黄色;其中,褐变度与多酚氧化酶、甜菜红素呈负相关,相关性系数r分别为-0.8520和-0.9070,达到极显著水平(p<0.01),可以推断,其褐变本质是甜菜红素通过酶促反应降解为甜菜黄素。该结果为褐变调控措施的选择与实施奠定理论基础。

The variation of browning degree and main factors in the production process of red pitaya wine were analyzed, and the correlation analysis was carried out by statistical method.The results showed that the red pitaya wine in the process of aging turned from purple to red, and finally to dark yellow. The browning degree was negatively correlated with polyphenol oxidase （PPO） and betacyanin, with the correlation coefficients was- 0.8520 and- 0.9070, respectively, and reached the extremely significant level（p 〈 0.01 ）.In the process, betacyanin was changed to betaxanthin by enzymatic reaction.The result provides theoretical foundation for the selection and implementation of browning control measures in the production process of red pitaya wine.