葡萄烈酒降度过程中电化学参数在线分析

doi:10.7506/spkx1002-6630-201205023

食品科学 ›› 2012, Vol. 33 ›› Issue (5): 102-105.doi: 10.7506/spkx1002-6630-201205023

葡萄烈酒降度过程中电化学参数在线分析

张宁，杨星，曾新安，彭华锋

1.长沙理工大学化学与生物工程学院 2.云南高原葡萄酒有限公司 3.华南理工大学轻工与食品学院

出版日期:2012-03-15 发布日期:2012-03-03
基金资助:
广州市科技攻关计划项目(09A32080517)；粤港关键领域重点突破项目(2008A024200002)

On-line Analysis of Electrochemical Properties of Grape Spirit during Dilution

ZHANG Ning，YANG Xing，ZENG Xin-an，PENG Hua-feng

1. College of Chemistry and Bioengineering, Changsha University of Science and Technology, Changsha 410004, China； 2. Yunnan Highland Wine Co. Ltd., Mile 6332435, China；3. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

Online:2012-03-15 Published:2012-03-03

摘要/Abstract

摘要： 对体积分数85.0%乙醇即蒸葡萄烈酒进行降度处理，同时采用多参数分析仪对酒中pH值、溶解氧(DO)值、氧化还原电位(ORP)值和电导率变化情况进行在线检测。结果表明：在葡萄烈酒降度工序中，由于体系内分子间非离子化质子交换、氢键缔合结构的分离再重组以及非酒精挥发物质等影响，其电化学参数有如下变化：pH值先升高后下降，在5.10左右稳定；DO值变化趋势为逐渐升高，并在7.75mg/L时达到饱和；ORP值为先下降而后缓慢阶梯式上升，最终在106mV左右稳定；电导率缓慢上升至37.2μS/cm，有继续升高的趋势。

关键词: 葡萄烈酒, 降度, 电化学参数, 在线检测

Abstract: Grape spirit with a 85.0% alcohol content was diluted with soft water to 40.2%, various electrochemical properties including pH, dissolved oxygen (DO) value, oxidation reduction potential (ORP) value and conductivity were on-line measured using a multi-parameter analyzer in this study. It was demonstrated that during the dilution process, the pH value increased first, then declined, and finally reached a stable value of 5.10.The DO value increased gradually until saturation was reached.The ORP value decreased sharply at first and then increased step by step to a stable value. On the other hand, the conductivity gradually increased during the whole dilution process.

Key words: spirit, dilution, electrochemical properties, on-line measurement

中图分类号:

TS261.4

张宁，杨星，曾新安，彭华锋. 葡萄烈酒降度过程中电化学参数在线分析[J]. 食品科学, 2012, 33(5): 102-105.

ZHANG Ning，YANG Xing，ZENG Xin-an，PENG Hua-feng. On-line Analysis of Electrochemical Properties of Grape Spirit during Dilution[J]. FOOD SCIENCE, 2012, 33(5): 102-105.

[1]	沈飞，黄怡，周曰春，刘琴，裴斐，李彭，方勇，刘兴泉. 基于光谱和图像信息融合的玉米霉变程度在线检测[J]. 食品科学, 2019, 40(16): 274-280.
[2]	吴事正，张旭辉，杨盼盼，唐书泽. 流动注射化学发光法对饮用水中黄绿青霉素的在线检测[J]. 食品科学, 2017, 38(24): 253-259.
[3]	王巧华,李小明,段宇飞. 基于CUVE-PLS-DA的鸡蛋新鲜度在线检测分级[J]. 食品科学, 2016, 37(22): 187-191.
[4]	张强，张京芳，苏印泉. HPLC在线检测果汁抗氧化成分[J]. 食品科学, 2013, 34(12): 165-170.
[5]	裴世春1，徐玖亮2，UM Byunghun2，商亚芳2. HPLC-ABTS+在线法筛选细叶杜香抗氧化活性成分[J]. 食品科学, 2012, 33(19): 88-91.
[6]	王贻俊, 樊育. 酵母浓度(生物量浓度)实时在线检测方法的研究[J]. 食品科学, 1999, 20(10): 27-32.
[7]	刘兴照. α─Al2O3陶瓷膜在低度白酒生产中的应用[J]. 食品科学, 1998, 19(2): 25-27.
[8]	邹光友. TZ增溶剂解决低度白酒浑浊,沉淀的试验[J]. 食品科学, 1988, 9(11): 12-19.
[9]	付国俭, 林国然. 应用HB801吸附树脂处理低度白酒总结报告[J]. 食品科学, 1987, 8(4): 41-43.
[10]	许民, 余淑娴, 温远庆, 陈文兴, 王海涛, 李行英. 单塔白酒降度工艺研究报告[J]. 食品科学, 1987, 8(12): 13-16.
[11]	常宁, 沈善. 浓香型低度白酒的澄清探讨[J]. 食品科学, 1987, 8(11): 26-27.

葡萄烈酒降度过程中电化学参数在线分析

On-line Analysis of Electrochemical Properties of Grape Spirit during Dilution

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 11

编辑推荐

Metrics

本文评价