摘要
研究沙棘叶绿体对葡萄酒中亚硫酸盐的清除效果。从中国沙棘叶片中提取叶绿体,在叶绿体浓度、p H、乙醇浓度等6个单因素基础上筛选出显著清除模拟葡萄酒中亚硫酸盐的因素,通过响应面中心组合实验优化清除反应参数,并利用优化后参数分别评价其对干型、甜型、红色、白色4种葡萄酒中亚硫酸盐的清除效果及对感官特性的影响。实验结果表明,沙棘叶绿体最佳清除条件为乙醇浓度15.00%、p H5.00、反应温度25℃,在此条件下模拟酒中亚硫酸盐清除率为55.45%,对干白、冰白、冰红和干红葡萄酒中亚硫酸盐的实际清除率分别为51.90%、46.00%、42.57%和30.14%。感官分析表明,添加沙棘叶绿体对干红葡萄酒的口感影响不大。综上所述,沙棘叶绿体可通过体外氧化反应有效降低葡萄酒中的亚硫酸盐,对干红葡萄酒的口感影响较小。
To study the removing effects of seahuckthorn chloroplast on sulfite in wines.The chloroplast was extracted from the leaves of Chinese seabuckthorn.Based on the six factors,such as chloroplast concentration,pH value and ethanol concentration etc. ,the significant effect factors were screened of sulphite removing parameters in model wines. Through optimization of the reaction parameters by response surface center combination test,the sulfite removing effect were determined on dry, sweet,red and white wines,and its effects on sensory properties of 4 kinds of wines added chloroplasts were evaluated.The results showed that the optimum removal parameters were ethanol concentration 15.00% （V/V） , pH5.00, reaction temperature 25 ℃ , with a clearance rate as 55.45% in model wines. The actual removal rate by using the optimum removal parameters was 51.90% , 46.00% ,42.57% and 30.14% in dry white wine,white icewine, red icewine and dry red wine respectively. Sensory analysis indicated that the addition of seabuckthorn ehloroplast had little effect on the taste of dry red wine. It was suggested that seahuekthorn chloroplast could effectively remove the sulfite in wines in vitro,and the addition of seabuckthorn chloroplast had a little effects on the taste of dry red wine.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第2期44-50,共7页
Science and Technology of Food Industry
基金
国家国际科技合作专项项目(2014DFR31230)
甘肃省自然科学基金项目(17JR5RA154)
甘肃农业大学盛彤笙创新基金(GSAU-STS-1740)
关键词
沙棘
叶绿体
葡萄酒
亚硫酸盐
清除
感官
seabuckthorn
chloroplast ： wine
sulfite
clearance
sensory
作者简介
李敏（1979-），女，博士，讲师，研究方向：葡萄酒酿造与安全，E-mail：limin@gsau．edu．cn。
