为了解荔枝果酒在贮藏过程中的非酶褐变机理,研究了在4种不同贮藏温度条件下荔枝酒的褐变指数和各主要致褐因子的变化情况,并进行了因子间相关性及通径分析。结果表明,褐变指数增加量与总酚降低量、还原型Vc降低量、溶氧消耗量、5-HMF增加量之间均呈现显著或极显著的正相关。总黄酮、还原糖的变化量与褐变指数增加量之间均没有显著相关性。在35℃贮藏条件下的荔枝酒中,总酚降低量与溶氧消耗量的交互作用是决定荔枝酒贮藏过程褐变指数增加的首要因素。

The change of browning index(A420)and several main browning factors of litchi wine under four different storage conditions were investigated to explore the mechanism of nonenezymatic browning of litchi wine during storage by correlation and path analysis.The results showed that the change of total phenolic content,reduced Vc content,dissolved oxygen,5-HMF content were all significant or very significant correlation with the increase of A420.There was no significant correlation between the increase of A420 and the change of total flavonoid content,reducing sugars.The interaction between the change of total phenolic content and dissolved oxygen was a chief element for deciding the nonenzymatic browning in litchi wine during storage at 35℃