| 光谱学与光谱分析 |
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| 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 |
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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.
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Received: 2009-01-09
Accepted: 2009-05-06
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Corresponding Authors:
ZHANG Ruo-bing
E-mail: zrbingdut@163.com
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