Delgado-González Manuel J, García-Moreno María de Valme, Guillén-Sánchez Dominico A
Departamento de Química Analítica, Facultad de Ciencias, Instituto de Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, 11510 Cádiz, Spain.
Foods. 2022 Feb 11;11(4):517. doi: 10.3390/foods11040517.
The acceleration on the extraction by the sonication of phenolic compounds (measured as the Total Phenolic Index) from wood chips by wine distillates is studied in the present paper. Using the Arrhenius equation, the theoretical temperature at which the kinetics obtained by these sonicated extraction processes are equal to the kinetics of non-sonicated and thermally accelerated extractions, was calculated. By applying a pseudo-second order kinetic model, it was shown that the initial rate values obtained from the sonicated extractions were as high as those obtained from the thermal extractions carried out at a temperature at least 2.5 °C higher than the real temperature at which the experiment was performed. Higher power densities lead to higher initial rates of extraction, although very high power densities decrease the amount of phenols in equilibrium, probably due to the degradation processes. Additionally, the positive synergy between the sonication and the movement of the recirculated distillate through wood chips was also stablished, obtaining a difference of temperature of at least,18.2 °C for the initial extraction rate and 7.0 °C for the equilibrium.
本文研究了葡萄酒馏出物对木屑中酚类化合物（以总酚指数衡量）进行超声提取时的加速作用。利用阿伦尼乌斯方程，计算了通过这些超声提取过程获得的动力学与非超声提取和热加速提取的动力学相等时的理论温度。通过应用准二级动力学模型表明，超声提取获得的初始速率值与在比实验实际温度至少高2.5°C的温度下进行的热提取所获得的初始速率值一样高。较高的功率密度会导致较高的初始提取速率，尽管非常高的功率密度会降低平衡时酚类的含量，这可能是由于降解过程所致。此外，还确定了超声处理与再循环馏出物通过木屑的流动之间的正协同作用，初始提取速率的温度差至少为18.2°C，平衡时的温度差为7.0°C。
