文献类型：期刊文献

中文题名：大孔球形纤维素固定化单宁的性能表征及其在黄酒中的应用

英文题名：CHARACTERIZATION OF IMMOBILIZED TANNIN ON MACROPOROUS SPHERICAL CELLULOSE AND ITS APPLICATION IN FINING CHINESE RICE WINE

作者：陈玲[1,2];寇正福[1,2];刘坐镇[1,2];江邦和[1,2];邬行彦[1,2]

机构：[1]华东理工大学生物反应器工程国家重点实验室,上海200237;[2]上海华震科技有限公司,上海200237

年份：2006

卷号：22

期号：5

起止页码：446

中文期刊名：离子交换与吸附

外文期刊名：Ion Exchange and Adsorption

收录：CSTPCD;;EI(收录号：20065110317860);Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：固定化单宁;孔结构;机械性能;黄酒;混浊;非生物稳定性;高分子蛋白质;铁离子

外文关键词：Immobilized tannin; Pore characteristics; Mechanical property; Chinese rice wine; Haze; Non-biological stability; High-molecular protein; Iron ion.

摘要：将单宁酸偶联在大孔球形纤维素载体上,制成一种新功能高分子材料-大孔球形纤维素固定化单宁。使用压汞法进行结构测定,发现其具有良好孔结构,平均孔径70nm,比表面积161.39m2/g,孔容13.53ml/g。流速与压力曲线表明,固定化单宁水力学特性好,可以耐受0.7Mpa的操作压力。化学溶剂浸泡实验表明,固定化单宁具有良好的化学稳定性和不溶性,符合食品用品的国家标准。800ml黄酒通过4ml固定化单宁层析柱处理,酒液清亮透明,保留原酒的香味和口感。蛋白质分离检测仪检测通过固定化单宁柱的酒液,高、中分子量的蛋白质大大减少,其中分子量在1万以上的蛋白质较未处理的酒液减少了65.7%。酒液化学成分分析显示,蛋白质的总量下降了33.4%,而氨基态氮却不变;铁离子含量由7.79×10-8mol/L降低至5.89×10-9mol/L,而且其他成分没有变化,所有指标均达到黄酒的国家标准。高温强化试验和低温贮藏试验表明,经固定化单宁层析柱处理的黄酒具有很好的稳定性。固定化单宁柱经0.1mol/LHCl洗脱再生,可以重复使用多次,而且保持性能稳定。
Immobilized tannin, a novel polymer, was synthesized by coupling tannin with macroporous spherical cellulose. By Mercury porosimetry, it had the following characteristics： average pore diameter 70rim, specific surface area 161.39m^2/g, pore volume 13.53ml/g. Flow rate-pressure curve showed that it had good mechanical property and could work up to the pressure of 0.7Mpa. The nice chemical stability and insolubility of the immobilized tannin were proved by soaking in 65% ethanol and 4% acetic acid, respectively. When 800rrd Chinese rice flowed through the column packed with 4rrd immobilized tannin, the effluent appeared dear, transparent and maintained its original flavor. The 65.7% high-molecular protein （Mw≥10kD） in the original Chinese rice wine was removed, in the meantime total protein content was reduced by 33.4%, while the content of amino nitrogen kept unchanged; and the content of iron ion reduced from 7.79×10^-8mol/L to 5.89×10^-9mol/L, other components remaining intact. The treated wine possessed excellent stability in the hop-up test and cryopreservation test. The immobilized tannin could be regenerated by 0.1 mol/L HCl and reused many times.