摘要
[目的]研究从菠菜中提取的叶绿体应用于脱除白葡萄酒中二氧化硫的效果。[方法]从菠菜中提取叶绿体,并采用单因素试验和响应面分析法确定其用于白葡萄酒中二氧化硫的优化反应条件。[结果]试验得出,在pH为6.28、反应时间5 h、叶绿体浓度为450mg/kg条件下,对一般白葡萄酒中二氧化硫的脱除率可达到99%以上。[结论]研究可为白葡萄酒中残留二氧化硫的清除提供一定的方法依据。
[Objective] To study effect of removing sulfur dioxide with chloroplast from white wine.[Method] Extracting chloroplast from spinach,single factor experiment and response surface analysis method were adopted to obtain the optimal reaction conditions for removing sulfur dioxide from white wine.[Result] Under the conditions of pH 6.28,reaction time 5 h,chloroplast concentration 450 mg/kg,the removing rate of sulfur dioxide from general white wine could reach above 99%.[Conclusion] The study provides a basis for removing sulfur dioxide from white wine.
出处
《安徽农业科学》
CAS
2013年第2期804-806,共3页
Journal of Anhui Agricultural Sciences
关键词
叶绿体
脱除
二氧化硫
响应面分析
Chloroplast
Removal
Sulfur dioxide
Response surface analysis
