| 高压脉冲电场对干红葡萄酒原花色素的影响 |
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| 引用本文： | 苏慧娜,黄卫东,战吉成,王秀芹. 高压脉冲电场对干红葡萄酒原花色素的影响[J]. 食品科学, 2010, 31(3): 39-43. DOI: 10.7506/spkx1002-6300-201003009 |
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| 作者姓名： | 苏慧娜 黄卫东 战吉成 王秀芹 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目子课题(2006BAD05A02-01); 国家自然科学基金项目(30871698) |
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| 摘 要： | 为了缩短葡萄酒陈酿时间，使其品质在较短时间内得到改善，本实验研究高压脉冲电场处理和自然陈酿对新鲜干红葡萄酒的影响，并利用反相高效液相色谱法检测其中原花色素的变化。结果表明，经一定条件的高压脉冲电场处理后，原花色素的含量、平均聚合度及其组成单元都发生了显著变化，且变化趋势基本符合自然陈酿效果。PEF 场强低于18kV/cm 时，随场强增加，处理效果越接近陈酿，但是场强达到24kV/cm 时，处理效果反而下降。因此，高压脉冲电场处理对于加速葡萄酒陈酿、提高葡萄酒品质是具有一定效果的。
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| 关 键 词： | 新鲜干红葡萄酒 高压脉冲电场 原花色素 |
| 收稿时间： | 2009-03-02 |
Effect of High-voltage Pulsed Electric Field on Proanthocyanidins Content in Freshly Brewed Dry Red Wine |
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| SU Hui-na,HUANG Wei-dong,ZHAN Ji-cheng,WANG Xiu-qin. Effect of High-voltage Pulsed Electric Field on Proanthocyanidins Content in Freshly Brewed Dry Red Wine[J]. Food Science, 2010, 31(3): 39-43. DOI: 10.7506/spkx1002-6300-201003009 |
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| Authors: | SU Hui-na HUANG Wei-dong ZHAN Ji-cheng WANG Xiu-qin |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | In order to shorten the aging time of red wine and improve its quality,high-voltage pulsed electric field was used to treat red wine.Compared with spontaneous aging,the evolution of proanthocyanidins was monitored by reversed-phase high performance liquid chromatography(RP-HPLC) coupled with UV-visible detector to evaluate the effect of high-voltage pulsed electric field on proanthocyanidins content in freshly brewed dry red wine.After the treatment of high-voltage pulsed electric field,the content,average ... |
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| Keywords: | freshly brewed dry red wine pulsed electric field proanthocyanidins |
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