食品科学 ›› 2010, Vol. 31 ›› Issue (3): 39-43.doi: 10.7506/spkx1002-6300-201003009

• 基础研究 • 上一篇    下一篇

高压脉冲电场对干红葡萄酒原花色素的影响

苏慧娜,黄卫东,战吉成,王秀芹*   

  1. 中国农业大学食品科学与营养工程学院
  • 收稿日期:2009-03-02 修回日期:2009-09-25 出版日期:2010-02-01 发布日期:2010-12-29
  • 通讯作者: 王秀芹 E-mail:huierwawa212@163.com
  • 基金资助:

    “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)

Effect of High-voltage Pulsed Electric Field on Proanthocyanidins Content in Freshly Brewed Dry Red Wine

SU Hui-na,HUANG Wei-dong,ZHAN Ji-cheng,WANG Xiu-qin*   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Received:2009-03-02 Revised:2009-09-25 Online:2010-02-01 Published:2010-12-29
  • Contact: WANG Xiu-qin E-mail:huierwawa212@163.com

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。

关键词: 新鲜干红葡萄酒, 高压脉冲电场, 原花色素

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 polymerization degree and monomer composition of proanthocyanidins exhibited a significant change, which revealed the similar effect with the spontaneous aging of red wine in a bottle. During the treatment of electric field below 18 kV/cm, the aging effect of treated wine was more close to the spontaneous evolution of wine with increasing electric field intensity. However, the aging effect on red wine exhibited a decrease trend when the electric filed intensity was over 24 kV/cm. These investigations suggest that appropriate pulsed electric field treatment could accelerate the mature and aging of red wine and improve its quality.

Key words: freshly brewed dry red wine, pulsed electric field, proanthocyanidins

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