固定化单宁对酒类营养成分的吸附性能研究

Study on adsorption properties of immobilized tannins for nutrients in wine

采用固定化单宁对酒中可能存在的营养成分蛋白质、氨基酸、糖类、有机酸、乙醇和铁离子等进行吸咐试验.结果表明:固定化单宁对不同营养成分的吸附率差别明显,它通过氢键和疏水作用对蛋白质有较大的吸附率,通过多个酚羟基与中心铁离子形成螯合物而对其有较大的吸附率,对氨基酸、糖、有机酸和乙醇等营养成分或风味物质吸附率不大.固定化单宁可以作为一种较为理想的酒类处理剂.

Tests for the adsorption of proteins, amino acids, sugars, organic acids, ethanol and iron ions in wine with immobilized tannins were carried out. It follows that the immobilized tannins have obviously different adsorption ratio for each nutrient. It was found that the immobilized tannins have high adsorption ratios for proteins through hydrogenbonding and hydrophobic interactions and for iron ion through the chelation between the phenol hydroxyl groups and iron ion, whereas they have low adsorption ratios for the nutrients or the flavor substances such as amino acids, sugars, organic acids and ethanol. The results show that the immobilized tannins may be used as a satisfactory reagent for wine treatment.