| 酶对北五味子酒颜色的影响 |
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| 引用本文： | 别丽媛,庄云.酶对北五味子酒颜色的影响[J].吉林农业科技学院学报,2010(4):13-15. |
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| 作者姓名： | 别丽媛 庄云 |
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| 作者单位： | [1]吉林农业科技学院2006级中药学专业学生,吉林132101 [2]吉林农业科技学院高职学院,吉林132109 |
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| 基金项目： | 吉林农业科技学院大学生创新科研项目 |
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| 摘 要： | 在北五味子酒酿酒过程中,加入果胶酶、纤维素酶、蜗牛酶、过氧化氢酶,利用可见—紫外分光光度法对其透光率进行检测,利用国际色彩学原理对其亮度、色度进行研究,研究五味子酒颜色变化,从而得出酶对北五味子酒颜色及稳定性有影响。
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| 关 键 词： | 酶 五味子酒 颜色 |
On the Effect of Enzyme on the Color of Schisandra chinensis Wine |
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| BIE Liyuan,ZHUANG Yun.On the Effect of Enzyme on the Color of Schisandra chinensis Wine[J].Journal Of Jilin Agricultural Science And Technology College,2010(4):13-15. |
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| Authors: | BIE Liyuan ZHUANG Yun |
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| Institution: | 1.Jilin Agricultural Science and Technology College A Student in Grade 2006 Class Chinese Traditional Medicine Science,Jilin 132101;2.Jilin Agricultural Science and Technology College College of Vocational Education,Jilin 132109) |
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| Abstract: | In the process of Schisandra chinensis wine liquor wine-making,the Pectolase,Cellulase,Helicase,Catalase were added in.Using visible-light ultraviolet spectrophotometry to detect its transmittance,using the international chromatics principle to study its brightness and color,by study on the color of Schisandra chinensis wine,obtained it had effects of enzyme on the color and stability of Schisandra chinensis wine. |
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| Keywords: | enzyme Schisandra chinensis wine color |
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