| 摘要: |
| 选用玫瑰香葡萄品种作原料,研究了超滤技术对葡萄汁中主要芳香成分的影响。首先对目前使用的主要五种国产膜[聚砜(PS)、磺化聚砜(SPS)、圈型聚砜(PDC)、醋酸纤维(CA)、聚丙烯腈(PAN)]进行初步筛选,通过比较它们对葡萄汁的澄清程度、糖酸截留及抗污染能力,选中 PAN 和 SPS 装在国产平板膜超滤机上对葡萄汁进行澄清,采用同时蒸馏萃取(SDE)法提取浓缩芳香成分,作气谱分析。比较超滤前后葡萄汁主要芳香成分的变化,截留分子量为60000D 的聚丙烯腈膜 PAN6对葡萄汁芳香成分保留有良好效果,优于 PAN1,SPS1,SPS6。 |
| 关键词: 葡萄汁 超滤 芳香成分 |
| DOI： |
| 投稿时间：1994-12-28 |
| 基金项目:国家自然科学基金项目(1994～1996),项目号39370408 |
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| Effect of Ultrafiltration on Aroma Concentration of Muscat Grape Juice |
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| Abstract: |
| Different membranes for UF of Muscat grape juice were compared in terms of clarification, retention of sugar and acid and resistance of pollution.These membranes included SPS,PS,CA,PAN, PDC.SPS,PAN membranes were found to be the better membranes of choice for clarification of Muscat grape juice.Grape juice was clarified by plate membrane UF,aroma concentration was determined by Gas Chromatography(GC)in a SDE(Simultaneous Steam Distillation Extraction)method.Compared with SPS1(Molecular Weight Cut-off 10000 ... |
| Key words: grape juice uhrafiltration aroma |
