Research On Non-enzymatic Browning And Control Of Sea Buckthorn Wine During Storage

Non-enzymatic browning is a common phenomenon during the sea buckthorn wine storage,which affects the edible and commercial value.In order to investigate the change,the?E,A₄₂₀,reducing sugars,vitamin C,free amino acid,total phenol,5-HMF,titratable acid,p H,dissolved oxygen and aroma were determined during the storage of sea buckthorn wine at 4?,25?and37?.The main change was clarified through building the kinetics of?E,A₄₂₀,vitamin C,and5-HMF during different storage temperatures.Path analysis was used to discuss the reasons for non-enzymatic browning and the main reasons for non-enzymatic browning were found in the end.The measure to control non-enzymatic browning was found by adding different kind of macroporous and inhibitor to sea buckthorn wine.1.The study on non-enzymatic browning of sea buckthorn wine during the storage.To optimize the determination method of the total phenol and 5-HMF in sea buckthorn wine,the most suitable determination method of total phenol and 5-HMF was found.The sea buckthorn wine was stored at the three temperatures of 4?,25?and 37?for 10 weeks,and the changes of A₄₂₀,?E,reducing sugars,vitamin C,free amino acid,total phenol,5-HMF,titratable acid and dissolved oxygen of sea buckthorn wine were measured every week.The results indicated that the A₄₂₀,?E and 5-HMF kept positive correlation with the storage temperature and time,but the total phenol and Vc were in negative correlation.The analysis of the flavor substances at the three temperatures during the storage showed that the ester was the main ingredient and became fewest when stored at 37?.2.The fitting of kinetic model.During the storage of sea buckthorn wine at 4?,25?and37?,A₄₂₀followed first-order reaction kinetics,and the activation energy of non-enzymatic browning was Ea=3.52k J/mol,whose dynamic model waslnk(28)-.0423RT(10).36364.Total phenol and Vc decreased during the storage,and total phenol followed the first-order reaction kinetics;the activation energy of non-enzymatic browning was Ea=2.14k J/mol,whose dynamic model waslnk(28)-.03369RT-.09766.Vc followed first-order reaction kinetics.The activation energy of non-enzymatic browning was Ea=2.21k J/mol,whose dynamic model was lnk(28)-.02659RT-.39968;5-HMF followed zero-order reaction kinetics and its activation energy of non-enzymatic browning was Ea=5.46k J/mol,whose dynamic model was lnk(28)-.06569RT(10).32778.3.The path coefficients of factors affect the sea buckthorn wine during the storage.During the storage of 4?,reducing sugars,total phenol,Vc,dissolved oxygen,and 5-HMF were significantly correlated with A₄₂₀ and?E.The analysis of total phenol,5-HMF,and Vc showed that the 5-HMF was the main factor of the browning.The interaction between 5-HMF and Vc was the second factor,whose effect on the?E was the same as A₄₂₀.During the storage of 25?,total phenol,5-HMF,and Vc are significantly correlated with A₄₂₀.The result showed that the interaction between 5-HMF and Vc was the main factor of the browning,and the 5-HMF was the second factor of the browning,whose effect on the?E was the same as A₄₂₀.During the storage of 37?,the total phenol,5-HMF,Vc,reducing sugars and dissolved oxygen were significantly correlated with A₄₂₀ and?E.The analysis of total phenol,5-HMF,Vc,and reducing sugars showed that Vc was the main factor of the browning and the interaction between 5-HMF and Vc was the second factor of the browning.4.The effect of the macroporous and the inhibiters on non-enzymatic browning.Four macroporous were used for studying and the best macroporous were NAK-9 and X-5,the suitable conditions were solid-to-liquid ratio 3:40,and absorption time 10min,temperature 25?.The effect of four inhibiters(ascorbic acid?L-cysteine?phytic acid and EDTA-2Na)on non-enzymatic browning inhibition were studied during the sea buckthorn wine storage.The non-enzymatic browning of sea buckthorn wine could be effectively inhibited with 1.0g/L ascorbic additive as well as 0.4g/L EDTA-2Na additive.The sea buckthorn wine was absorbed by X-5,NKA-9 and the inhibiters were added to the storage one month later.The total phenol,5-HMF and titratable acid were determined and found.The content of 5-HMF in sea buckthorn wine was only 0.96mg/L when the inhibitors was Vc.The two macroporous were lower than normal group in A₄₂₀.Through controlling these factors,non-enzymatic browning of sea buckthorn wine could be inhibited effectively.