摘要
以红姑娘(Physalis alkekengi L.)酒为试验材料研究葡萄糖氧化酶对红姑娘酒陈酿过程中酚类物质的影响。结果表明,葡萄糖氧化酶使酚类物质的降解速率变缓,其中鞣花酸降解速率显著低于对照,儿茶素、咖啡酸、槲皮素与对照无显著差异。
The effects of glucose oxidase on phenolic compounds and the quality of Physalis alkekengi L. wine during aging process was studied. The results showed that glucose oxidase could slowdown the degradation of phenolic compounds. Mean- while, the degradation speed of ellagie acid was significantly lower than that of the control. The content of catechin, caffeic acid and quercetin was not significantly different from that of the control.
出处
《湖北农业科学》
北大核心
2012年第6期1225-1227,1236,共4页
Hubei Agricultural Sciences
