| 温度对软包装葡萄酒总酚和氧化褐变的影响 |
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| 引用本文： | 姜红苓,陆佳平.温度对软包装葡萄酒总酚和氧化褐变的影响[J].食品工业科技,2011,32(6):152-153,157. |
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| 作者姓名： | 姜红苓 陆佳平 |
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| 作者单位： | 1. 江南大学,江苏无锡,214122
2. 江南大学,江苏无锡214122;中国包装总公司食品包装技术与安全重点实验室,江苏无锡214122 |
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| 摘 要： | 在不同温度条件下对红葡萄酒进行储存实验,运用福林-酚比色法测定不同温度条件下葡萄酒中总酚含量,同时检测葡萄酒褐变度的变化规律,研究分析温度对红葡萄酒氧化褐变及其氧化褐变速率的影响。研究发现,温度越高,葡萄酒总酚减少越快,氧化褐变度也越大。研究将为红葡萄酒储存和包装研究提供理论基础。
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| 关 键 词： | 红葡萄酒 氧化褐变 软包装 福林-酚比色法 温度 |
Influence of temperature on total phenol and red wine oxidative browning |
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| JIANG Hong-ling,LU Jia-ping.Influence of temperature on total phenol and red wine oxidative browning[J].Science and Technology of Food Industry,2011,32(6):152-153,157. |
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| Authors: | JIANG Hong-ling LU Jia-ping |
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| Affiliation: | JIANG Hong-ling1,LU Jia-ping1,2 (1.Jiangnan University,Wuxi 214122,China,2.The Key Laboratory of Food Packaging Technology and Safety of China National Packaging Corporation,China) |
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| Abstract: | Red wine was stored under different temperatures,total phenol was measured by Folin-Ciocalteu assay,and the variation of oxidative browning was tested at the same time.The influence of temperature on the content of total phenol and oxidation rate were analyzed.It was found that the higher the temperature,the faster the total phenol reduces and the greater the degree of oxidative browning in red wine.The results can provide theoretical basis for the storage and packaging of red wine. |
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| Keywords: | red wine oxidative browning flexible packaging Folin-Ciocalteu temperature |
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