Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage

In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5-HMF), ascorbic acid (VC), reducing sugar, total acid and dissolved oxygen were determined during storage. The main factors influencing non-enzymatic browning of sea buckthorn wine during storage were analyzed by correlation analysis and path analysis. The results showed that the browning degree of sea buckthorn wine increased with the storage time at 25 ℃. The contents of total phenol and VC decreased gradually and the content of 5-HMF increased gradually. The total acid content decreased gradually, and the content of reducing sugar and dissolved oxygen decreased first and then increased. Among them, 5-HMF had the strongest direct effect on sea buckthorn wine browning degree. The interaction between 5-HMF and total phenols was the first determinant of the non-enzymatic browning degree of sea buckthorn wine, which were the main causes of non-enzymatic browning during the room temperature storage of sea buckthorn wine.