葡萄与葡萄酒中多酚氧化酶研究进展.pdfVIP

※专题论述 食品科学 2016, Vol.37, No.15 271 葡萄与葡萄酒中多酚氧化酶研究进展 1 1,2,* 1 1 1 1 董 喆 ，袁春龙 ，闫小宇，王沙沙，周亚丽，苏鹏飞 （1.西北农林科技大学葡萄酒学院，陕西 杨凌 712100 ；2.西北农林科技大学，合阳葡萄试验示范站，陕西 合阳 715300 ） 摘  要：在葡萄与葡萄酒的加工过程中，多酚氧化酶可以引起葡萄汁和葡萄酒的氧化，尤其是白葡萄酒，严重影响 了葡萄酒的品质。本文总结了葡萄中多酚氧化酶的结构和功能及其在葡萄中的分布情况，并且揭示了在葡萄酒酿造 工艺中其引起氧化褐变的机制，同时介绍了影响多酚氧化酶活性的因素和多酚氧化酶抑制剂应用等的研究进展，为 进一步控制葡萄酒酿造过程中多酚氧化酶引起的氧化褐变提供参考。 关键词：多酚氧化酶；葡萄；葡萄酒；褐变机理；抑制剂 Progress in Research on Polyphenol Oxidase in Grapes and Wine 1 1,2,* 1 1 1 1 DONG Zhe , YUAN Chunlong , YAN Xiaoyu , WANG Shasha , ZHOU Yali , SU Pengfei (1. College of Enology, Northwest AF University, Yangling 712100, China; 2. Heyang Experimental Demonstration Station, Northwest AF University, Heyang 715300, China) Abstract: During the processing of grapes and wine, polyphenol oxidase (PPO) oxidizes grape juice and wine, particularly for white wine. PPO can seriously affect wine quality. The aims of this paper are to review the structure, functions and distribution of PPO in grapes, and to discuss its oxidation mechanisms during wine-making process. Moreover, the factors influencing PPO activity and PPO inhibitors are also discussed, providing a reference for controlling oxidative browning caused by PPO during the processing of grapes and wine. Key words: polyphenol oxidase (PPO); grape; wine; browning mechanism; inhibitor DOI:10.7506/spkx1002-6630-201615046 中图分类号：Q554.1 文献标志码：A 文章编号：1002-6630 （2016 ）15-0271-07 引文格式： 董喆, 袁春龙, 闫小宇, 等. 葡萄与葡萄酒中多酚氧化酶研究进展[J]. 食品科学, 2016, 37(15): 271-277. DOI:10.7506/ spkx1002-6630-201615046. DONG Zhe, YUAN Chunl