The Effect of Nutrients on Binding Sulfur Dioxide after Cider Fermentation

Abstract

Abstract: It is an important food safety subject with the study on change regularity of sulfur dioxide to decrease the amount of sulfur dioxide in cider. The paper studied the effect of ammonium monoacid phosphate and other nutrients on binding sulfur dioxide after cider fermentation by single element experiments and rotary unitized design. The results showed that the amounts of binding sulfur dioxide could be decreased by adding ammonium monoacid phosphate, ammonium sulfate, thiamine separately. The results showed the relation between binding sulfur dioxide with ammonium monoacid phosphate, ammonium sulfate is significant. The Regressive equation is Y1=67.21719-3.074819X12+5.48X1X2-4.685243X1-3.675864X22, R-square is 0. 7543.

Key words: apple cider, binding sulfur dioxide, ammonium monoacid phosphate, ammonium sulfate, response surface analysis

FANG Qiang, JI Bao-Ping, LI Bo, ZHANG Hong. The Effect of Nutrients on Binding Sulfur Dioxide after Cider Fermentation[J]. FOOD SCIENCE, 2005, 26(2): 146-151.

[1]	LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao. Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3 [J]. FOOD SCIENCE, 2020, 41(6): 170-178.
[2]	XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing. Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples [J]. FOOD SCIENCE, 2020, 41(4): 248-255.
[3]	FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua. Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.) [J]. FOOD SCIENCE, 2020, 41(20): 270-277.
[4]	XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen. Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables [J]. FOOD SCIENCE, 2019, 40(3): 208-216.
[5]	WU Bo, XIE Jing. Optimization of Water Temperature and Salinity for Live Transportation of Grouper [J]. FOOD SCIENCE, 2019, 40(16): 235-241.
[6]	WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan. Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation [J]. FOOD SCIENCE, 2019, 40(10): 57-63.
[7]	ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping. Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine [J]. FOOD SCIENCE, 2019, 40(10): 171-177.
[8]	WANG Can, MO Xiangtao, ZHANG Feng, WU Liujuan, LI Tang, XIA Liqiu. High Cell Density Fermentation of Tumor-Targeting Engineered Strain and Development of Lyoprotectant Formulation for Its Freeze-Drying [J]. FOOD SCIENCE, 2018, 39(2): 105-111.
[9]	GUO Hongyao, LI Dong, LEI Xiong, WANG Xiaojing, GANG Yong, LI Wenhong. Optimization by Response Surface Methodology and Kinetics of Extraction of Polyphenols from Chinese Prickly Ash [J]. FOOD SCIENCE, 2018, 39(2): 247-253.
[10]	QIU Xianchuang, ZHAO Ning, LI Chen, WANG Jingxue. Optimization of Extraction of Polysaccharide from Dendrobium officinale and Its Antioxidant Effect on Drosophila melanogaster [J]. FOOD SCIENCE, 2018, 39(2): 273-280.
[11]	JIANG Lianzhou, ZHU Ying, CHEN Huihui, QI Xinhua, ZHOU Yan, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang. Influence of Low-Temperature Vacuum Frying on the Quality of Tofu Puffs [J]. FOOD SCIENCE, 2018, 39(18): 242-248.
[12]	TIAN Xujing, DUAN Penghui, FAN Sanhong, ZHANG Jingting. Response Surface Methodology for Optimization of Hydrolysis Conditions for Preparing Antioxidant Peptides from Quinoa Bran Protein [J]. FOOD SCIENCE, 2018, 39(10): 158-164.
[13]	SHI Yan, LI Cui, LUO Qi, OUYANG Bailing, TU Zongcai, WANG Hui, HUANG Tao, ZHANG Xiaorong. Synthesis and Emulsification Properties of Octenyl Succinic Anhydride-Modified Gum Arabic [J]. FOOD SCIENCE, 2017, 38(4): 211-216.
[14]	ZOU Xiaoshuang, LI Jiani, JIANG Nan, JIANG Lianzhou, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang. Optimization of Vacuum Freeze-Drying of Tofu by Response Surface Methodology [J]. FOOD SCIENCE, 2017, 38(18): 200-207.
[15]	GUO Xiaomeng, ZHAO Fushi, YE Xiaohui, MA Tingjun,. Response Surface Optimization of GABA Accumulation in Germinated Quinoa under Citric Acid Stress and Its ACE Inhibitory Activity in Vitro [J]. FOOD SCIENCE, 2017, 38(14): 221-226.

The Effect of Nutrients on Binding Sulfur Dioxide after Cider Fermentation

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments