沙棘酒贮藏期间非酶褐变研究

为研究沙棘酒在室温贮藏期间与非酶褐变有关的主要物质的变化及其与褐变之间的关系，通过测定其在贮藏过程中褐变度、总酚、5-羟甲基糠醛（5-HMF)、抗坏血酸（V_C）、还原糖、总酸和溶解氧等指标变化，采用相关性分析和通径分析，探讨影响沙棘酒贮藏过程中非酶褐变的主要原因。结果表明:在25 ℃下，随贮藏时间延长，沙棘酒褐变度逐渐增大，总酚含量和V_C含量逐渐减少，5-HMF含量逐渐增加，总酸含量逐渐下降，还原糖含量和溶解氧的含量呈现先下降后上升的变化。其中，5-HMF对沙棘酒褐变度起到的直接作用最强，5-HMF与总酚的交互作用是影响沙棘酒非酶褐变度的第一决定因素，是沙棘酒室温贮藏过程中非酶褐变的主要原因。

Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage

In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5-HMF), ascorbic acid (V_C), reducing sugar, total acid and dissolved oxygen were determined during storage. The main factors influencing non-enzymatic browning of sea buckthorn wine during storage were analyzed by correlation analysis and path analysis. The results showed that the browning degree of sea buckthorn wine increased with the storage time at 25 ℃. The contents of total phenol and V_C decreased gradually and the content of 5-HMF increased gradually. The total acid content decreased gradually, and the content of reducing sugar and dissolved oxygen decreased first and then increased. Among them, 5-HMF had the strongest direct effect on sea buckthorn wine browning degree. The interaction between 5-HMF and total phenols was the first determinant of the non-enzymatic browning degree of sea buckthorn wine, which were the main causes of non-enzymatic browning during the room temperature storage of sea buckthorn wine.