化黄的有针对性去除,通过使用分子印记技术调整葡萄酒的度
Guorong Du1, Xiaoyu Wang2,3, Qinghao Zhao2
1School of Biological and Environmental Engineering, Xi'an University, Xi'an 710065, China.
Foods (Basel, Switzerland)
|September 28, 2023
概括
新的分子印记聚合物 (MIP) 专门吸附加洛坦宁,减少葡萄酒的性. 这种有针对性的皮质去除可以精确控制葡萄酒的成分和风味.
科学领域:
- 食品科学 食品科学 食品科学
- 聚合物化学 聚合物化学
- 分析化学 分析化学
背景情况:
- 过度的化黄醇有助于葡萄酒的不稳定性和性.
- 目前的澄清剂缺乏特异性,无法精确调节葡萄酒素成分.
研究的目的:
- 开发分子印记聚合物 (MIPs) 用于加洛坦宁的特定吸附.
- 通过有针对性地去除色素来减少葡萄酒的收缩性.
主要方法:
- 使用化黄作为模板分子设计和合成MIP.
- 在模型溶液中评估MIPs对加洛坦宁的吸附特性.
- 吸附机制的分析,包括孔隙结构和吸附动力学.
主要成果:
- MIPs证明了加洛坦宁的特定吸附,归因于它们的孔隙结构.
- 吸附过程是在化学驱动的单分子层吸附之后进行的.
- 在模型溶液中,MIPs对胆素的吸附率达到71.0%.
- 与聚合物相比,MIP显示单体加洛坦宁的吸附能力是聚合物的6.0倍.
结论:
- 分子印记提供了一种针对葡萄酒色素调节的新方法.
- 这种技术可以通过选择性地去除胆素来精确控制葡萄酒的性.
- 最低价格价格为提高葡萄酒质量和稳定性提供了一个有希望的解决方案.
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