摘要
采用2种不同孔径(0.2和0.5μm)的陶瓷膜对发酵型青梅酒进行微滤澄清,探究了青梅酒微滤过程的膜污染行为以及微滤对青梅酒理化性质、有机酸含量和挥发性组分的影响。Hermia膜孔堵塞模型拟合结果表明,滤饼过滤是青梅酒微滤过程的主导膜污染机制,Resistance-in-series模型结果显示,该过程主要过滤阻力为可逆阻力。微滤可以极大地提高酒体透明度,并达到理想的除菌效果。HPLC分析结果显示,微滤对酒体中的有机酸含量影响很小。顶空固相微萃取-气相色谱质谱(headspace solid phase micro-extraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析结果则表明,陶瓷膜微滤对青梅酒挥发性组分的影响不可忽略,尤其是酯类物质的含量显著下降。综上所述,0.5μm的陶瓷膜比0.2μm更适合于青梅酒的澄清。
This work employed two ceramic membranes of different pore sizes(0.2 and 0.5μm)to carry out microfiltration of fermented greengage wine for clarification.The fouling behavior of microfiltration,as well as the effect of microfiltration on physicochemical properties,organic acid contents and volatile compounds of greengage wine was investigated.The fitting results of experimental data by Hermia model revealed that the dominant mechanism during such process was cake filtration.Resistance-in-series model indicated that the microfiltration resistance was mainly reversible.Microfiltration delivered a greengage wine of superior clarity and satisfactory sterilization.HPLC analysis showed that microfiltration had little effect on the content of organic acid of greengage wine.Headspace solid phase micro-extraction gas chromatography-mass spectrometry analysis suggested that the effect of microfiltration by ceramic membranes on the volatile compounds was non-neglected,especially for esters,with dramatic content loss.Based on the obtained results,ceramic membrane of 0.5μm was more suitable than 0.2μm for greengage wine clarification.
作者
熊勤梅
肖胜舰
黄钧
周荣清
张立强
金垚
XIONG Qinmei;XIAO Shengjian;HUANG Jun;ZHOU Rongqing;ZHANG Liqiang;JIN Yao((College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Key Laboratory for Leather and Engineering of the Education Ministry,Sichuan University,Chengdu 610065,China;National Engineering Research Center of Solid-State Manufacturing,Luzhou 646000,China;Luzhou Pinchuang Technology Co.,Ltd.,Luzhou 646000,China;LU ZHOU LAO JIAO Co.,Ltd.,Luzhou 646000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第15期77-83,共7页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(21978175)
中央高校基本科研业务费专项资金(YJ201835)
川大-泸州合作项目(2017CDLZ-S18)。
关键词
青梅酒
澄清
微滤
膜污染
挥发性组分
greengage wine
clarification
microfiltration
membrane fouling
volatile compounds
