摘要
设计一种以羧甲基纤维素(carboxymethyl cellulose,CMC)为基质固定锆基金属有机框架(UIO-67)的UIO-67/CMC复合气凝胶,并将其用于椪柑酒中特征苦味物质脱除的研究。通过场发射扫描电子显微镜观察UIO-67/CMC复合气凝胶的表面形貌,结果表明UIO-67均匀分布于CMC的表面,并维持CMC的三维多孔结构。该复合物对椪柑酒中柠檬苦素和柚皮苷的吸附实验表明:UIO-67/CMC复合气凝胶吸附柠檬苦素10 min即可达到平衡,脱除效率达83%;柚皮苷需要20 min达到平衡,脱除效率为56%;符合准二级动力学模型和Langmuir等温吸附模型,吸附速率受化学吸附的控制,为单分子层吸附;处理后保留了椪柑酒大部分的风味物质且椪柑酒的理化品质得到改善。
An innovative strategy for the preparation of Zr-based metal-organic framework(MOF,UIO-67)anchored three-dimensional carboxymethyl cellulose(CMC)aerogels was developed as a flexible and efficient absorbent for the removal of the bitter compounds from ponkan wine.Field emission scanning electron microscopy(FESEM)was carried out to investigate the morphology and hierarchical structure of CMC and UIO-67/CMC aerogels.Results showed that UIO-67 was found to be uniformly distributed on CMC.UIO-67/CMC aerogels maintained the three-dimensional porous structure of CMC.The adsorption experiments showed that the adsorption equilibrium time of UIO-67/CMC aerogels was 10 min for limonin and 20 min for naringin with adsorption efficiency of 83%and 56%,respectively.The adsorption behaviors followed the pseudo-second-order kinetic and Langmuir isotherm models,indicating that the adsorption rate is governed by chemical adsorption and the adsorption process is single-layer adsorption.Treatment with UIO-67/CMC aerogels retained most of the flavor compounds in ponkan wine while improving its physicochemical properties.
作者
陈秀梅
盛盈颖
陶能国
车金鑫
CHEN Xiumei;SHENG Yingying;TAO Nengguo;CHE Jinxin(School of Chemical Engineering,Xiangtan University,Xiangtan 411105,China;Postdoctoral Station of Chemical Engineering and Technology,Xiangtan University,Xiangtan 411105,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第22期317-324,共8页
Food Science
基金
湘潭大学博士科研启动项目(19QDZ13)
湖南省教育厅重点项目(19A476)
国家自然科学基金青年科学基金项目(31801603)。
