Effects of Pulsed Electric Fields on Phenols and Colour in Young Red Wine
CHEN Jie1, ZHANG Ruo-bing1*, WANG Xiu-qin2, LUO Wei1, MO Meng-bin1, WANG Li-ming1, GUAN Zhi-cheng1
1.Laboratory of Advanced Technology of Electrical Engineering and Energy, Graduate School at Shenzhen, Tsinghua University, Shenzhen 518055, China 2.Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Abstract:The effects of pulsed electric fields(PEFs)The effects of pulsed electric fields (PEFs) applied on the 2 phenolic acids and 3 flavan-3-ols in young red wine, as well as the changes in colour intensity and colour hue, were investigated using a parallel treatment chamber.High performance liquid chromatography (HPLC) coupled with UV-visible detector was used to analyze the contents of these two phenols.The high voltage pulse generator in this experiment designed and produced by Tsinghua University can generate exponential decay pulses.The chambers of this experiment were parallel plate treatment chambers with interelectrode distances of 0.5 cm.The experimental results show that after PEF treatment (energy density: 24.5, 40.5, 60.5 J·mL-1) the concentration of most phenolic compounds changed significantly.Moreover, the energy density of 60.5 J·mL-1 was chosen as the optimal parameter.
Key words:Pulsed electric field;High performance liquid chromatography(HPLC);Flavan-3-ols;Phenolic acids
陈 杰1,张若兵1*,王秀芹2,罗 炜1,莫孟斌1,王黎明1,关志成1 . 脉冲电场对新鲜干红葡萄酒酚类物质和色泽影响的研究[J]. 光谱学与光谱分析, 2010, 30(01): 206-209.
CHEN Jie1, ZHANG Ruo-bing1*, WANG Xiu-qin2, LUO Wei1, MO Meng-bin1, WANG Li-ming1, GUAN Zhi-cheng1 . Effects of Pulsed Electric Fields on Phenols and Colour in Young Red Wine. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2010, 30(01): 206-209.