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首页> 外文期刊>Food Science and Technology International >Extraction and quantification of SO2 content in wines using a hollow fiber contactor
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Extraction and quantification of SO2 content in wines using a hollow fiber contactor

机译：使用中空纤维接触器提取和定量分析葡萄酒中的SO2含量

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摘要

Sulfites (SO32-) or sulfur dioxide (SO2) is a preservative widely used in fruits and fruit-derived products. This study aims to propose a membrane contactor process for the selective removal and recovery of SO2 from wines in order to obtain its reliable quantification. Currently, the aspiration and Ripper methods offer a difficult quantification of the sulfite content in red wines because they involve evaporation steps of diluted compounds and a colorimetric assay, respectively. Therefore, an inexpensive and accurate methodology is not currently available for continuous monitoring of SO2 in the liquids food industry. Red wine initially acidified at pH<1 was treated by membrane extraction at 25?. This operation is based on a hydrophobic Hollow Fiber Contactor, which separates the acidified red wine in the shell side and a diluted aqueous sodium hydroxide solution as receiving solution into the lumenside in countercurrent. Sulfite and bisulfite in the acidified red wine become molecular SO2, which is evaporated through the membrane pores filled with gas. Thus, SO2 is trapped in a colorless solution and the membrane contactor controls its transfer, decreasing experimental error induced in classical methods. Experimental results using model solutions with known concentration values of show an average extraction percentage of 98.91 after 4 min. On the other hand, two types of Chilean Cabernet Sauvignon wines were analyzed with the same system to quantify the content of free and total sulfites. Results show a good agreement between these methods and the proposed technique, which shows a lower experimental variability.
机译：亚硫酸盐（SO32-）或二氧化硫（SO2）是广泛用于水果和水果衍生产品中的防腐剂。这项研究旨在提出一种膜接触器工艺，用于从葡萄酒中选择性去除和回收SO2，以获得可靠的定量。目前，抽吸法和开膛手法很难对红酒中亚硫酸盐的含量进行定量，因为它们分别涉及稀释化合物的蒸发步骤和比色法。因此，目前没有一种廉价，准确的方法可以连续监测液体食品工业中的SO2。最初在pH <1酸化的红酒在25？下通过膜萃取进行处理。该操作基于疏水性空心纤维接触器，该接触器将壳侧的酸化红酒和作为接收溶液的稀氢氧化钠水溶液作为逆流分离到内腔中。酸化红酒中的亚硫酸盐和亚硫酸氢盐变成分子SO2，通过充满气体的膜孔蒸发。因此，SO 2被捕集在无色溶液中，并且膜接触器控制其转移，从而减少了传统方法中引起的实验误差。使用已知浓度值为的模型溶液的实验结果显示4分钟后平均提取率为98.91。另一方面，使用同一系统分析了两种智利赤霞珠葡萄酒，以定量游离亚硫酸盐和总亚硫酸盐的含量。结果表明这些方法与所提出的技术之间有很好的一致性，这表明较低的实验变异性。

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