食品工业科技2009，Vol.30Issue(11)：112-115,4.
磁场对新鲜干红葡萄酒原花色素的影响研究
Effect of magnetic field on the contents of proanthocyanidins in young red wines
摘要
Abstract
For shortening ageing time and improving the quality of red wines, the magnetic field was applied to accelerate the process of maturing and ageing in red wines. The change of proanthocyanidins contents was studied,the reversed phase-high performance liquid chromatography (RP-HPLC) coupled with UV-visible detector was used to analyze the contents of proanthocyanidins.After treating by magnetic field, the content and mean degree of polymerization (mDP) of proanthocyanidins changed,and the composition changed accordingly, which were similar with the wine aging in the bottle.It suggest that magnetic field treatment could accelerate wine maturing and aging.关键词
新鲜干红葡萄酒/磁场/原花色素Key words
young red wines/ magnetic field / proanthecyanidins分类
轻工纺织引用本文复制引用
苏慧娜,黄卫东,战吉成,王秀芹..磁场对新鲜干红葡萄酒原花色素的影响研究[J].食品工业科技,2009,30(11):112-115,4.基金项目
国家科枝支撑计划子课题项目(2006BAD05A02-01)资助 （2006BAD05A02-01）
国家自然科学基金资助项目(30871698)资助. （30871698）
