食品科学
• 成分分析 • 上一篇 下一篇
马 婧,袁春龙*,杨 丽,马 涛,苏鹏飞,闫小宇
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陕西省农业攻关项目(2015NY131);西北农林科技大学科技创新重点项目(Z109021301)
MA Jing, YUAN Chunlong*, YANG Li, MA Tao, SU Pengfei, YAN Xiaoyu
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摘要:
利用明胶指数法、卵清蛋白沉淀法、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、福林-肖卡法、蛋白沉淀法测定24 个红葡萄酒酒样中呈涩物质的含量,并与感官评价的涩感强度进行对比分析。结果表明,蛋白沉淀测定单宁的方法与感官评价结果的涩感强度相关性最好,且该方法操作简单,适合在酒厂进行推广。
关键词: 红葡萄酒, 涩感强度, 评价, 呈涩物质
Abstract:
A total of 24 red wine samples were analyzed by gelatin index, ovalbumin index, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), Folin-Ciocalteau, and protein precipitation methods, respectively. The results obtained with these methods were compared with the perceived astringency. The protein precipitation assay showed a strong correlation with the perceived astringency, which was convenient and suitable for extensive applications in wineries.
Key words: red wine, astringency intensity, evaluation, astringent taste compound
中图分类号:
TS262.6
马 婧,袁春龙,杨 丽,马 涛,苏鹏飞,闫小宇. 红葡萄酒呈涩物质的化学分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201604024.
MA Jing, YUAN Chunlong*, YANG Li, MA Tao, SU Pengfei, YAN Xiaoyu. Comparative Evaluation of Chemical Methods for Analyzing Astringent Taste Compounds of Red Wine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201604024.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201604024
https://www.spkx.net.cn/CN/Y2016/V37/I4/132