磁场对新鲜干红葡萄酒酚类物质影响的研究  

Effect of magnetic field on the contents of phenolic compounds in red wines

作　　者：张庆华[1] 陈小波 战吉宬[1] 田荣荣[1] 王秀芹[1] 黄卫东[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院葡萄与葡萄酒研究中心,北京100083 [2]河北昌黎市中粮华夏长城葡萄酒有限责任公司,河北昌黎066600

出　　处：《食品工业科技》2008年第9期108-111,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2006BAD05A02-01)资助

摘　　要：为了缩短葡萄酒陈酿时间,使其品质在较短时间内得到改善,本文将磁场处理后的新鲜干红葡萄酒采用反相高效液相色谱法测定其黄烷-3-醇和酚酸两种酚类物质的含量,然后将这两种酚类物质含量的变化与其经自然陈酿后的变化相比较。研究结果表明,随着磁场处理时间的延长,5种黄烷-3-醇和11种酚酸的含量都发生了复杂的变化,且变化趋势基本符合自然陈酿效果。因此,磁场处理对于加速葡萄酒陈酿、提高葡萄酒品质是具有一定效果的。For the purpose of shortening ageing time and was applied to accelerate the process of maturing and improving the properties of red wines ,the magnetic field ageing in red wines. We treated young red wines with magnetic field which treating time was changed, then reversed phase-high performance liquid chromatography （RP-HPLC） coupled with UV-visible detector was used to analyze the contents of 5 kinds of flavan-3-ols and 11 kinds of phenolic acids. Furthermore, the changes of contents in the two kinds of phenolic compounds were compared and analyzed with the results of the earlier literature,which studied on the changes ageing in barrels. A complex change in the concentration of most phenolic compounds was observed, also the changes were in an agreement with the results of aging in wood barrels generally.

关 键 词：葡萄酒 磁场 黄烷-3-醇 酚酸 

分 类 号：TS262.6[轻工技术与工程—发酵工程]