%0 Journal Article
%T 酵母细胞诱导自溶对葡萄酒泥溶出物抑制酪氨酸酶作用的影响
The Impact of Yeast Cell Induced Autolysis on the Inhibition of Tyrosinase by Wine Lees Solubles
%A 张佳萌
%A 毕雯
%A 黄志程
%A 李明
%J Hans Journal of Food and Nutrition Science
%P 450-457
%@ 2166-6121
%D 2025
%I Hans Publishing
%R 10.12677/hjfns.2025.143051
%X 本试验以葡萄酒泥为原料，测定诱导自溶对山葡萄酒泥溶出物抑制酪氨酸酶作用的影响，通过单因素试验考察了固体含量、pH值、NaCl浓度、培养温度、培养时间对抑制率的影响，在单因素基础上，通过正交试验确定了诱导自溶处理葡萄酒泥的最佳条件。结果为：固体含量为15% (w/v)、pH值为5、NaCl浓度为3% (w/v)、培养温度为35℃、培养时间8 h，在此条件下，酒泥溶出物对酪氨酸酶的抑制率最大，效果最好。
In this experiment, wine lees were used as raw materials to determine the effect of induced autolysis on the inhibition of tyrosinase by Vitis amurensis wine lees extracts. The effects of solid content, pH value, NaCl concentration, culture temperature and culture time on the inhibition rate were investigated through single factor experiments. On the basis of single factors, the optimal conditions for induced autolysis treatment of wine lees were determined through orthogonal experiments. The results showed that the solid content was 15% (w/v), pH value was 5, NaCl concentration was 3% (w/v), culture temperature was 35˚C, and culture time was 8 h. Under these conditions, the inhibition rate of wine lees extract on tyrosinase was the highest and the effect was the best.
%K 葡萄酒泥，
%K 酪氨酸酶，
%K 抑制率
Wine Lees
%K Induced Autolysis
%K Inhibition Rate
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=115157