title: [1H NMR analysis of rice wine treated by electric field].
abstract: This paper studied the 1H NMR spectrum change of Guangdong rice wine. Three kinds of rice wine were studied: raw wine, finished product wine and electric-field-treated wine (40 kV x m(-1), 50 Hz, 180 min). Results showed that many weak peaks appeared in raw wine's CH3- and -CH2- peaks in contrast to the other two samples, reflecting that single molecules and various kinds of hydrogen-bonded clusters coexisted in the raw wine, and many kinds of organic compounds also contributed to forming peaks. As to the peaks of hydroxide H, the peak forms of the three samples were level, single sharp and irregular, respectively (raw, finished product and electric-field-treated wine). The level peak of raw wine inferved that there were two kinds of hydroxide H existed, one was involved in forming hydrogen bonds, while the other was not. The single sharp peak of finished product wine showed that single stable large hydrogen-bonded clusters were formed in the wine, and the irregular peak of electric-field-treated wine illustrated that there might exist various kinds of hydrogen-bonded clusters, whose main structure was similar to that of the finished product wine.
authors.affiliation: South China University of Technology, Food and Bioengineering College, Guangzhou 510640, China.
authors.forename: Xin-an
authors.initials: XA
authors.lastname: Zeng
authors.forename: Xiong
authors.initials: X
authors.lastname: Fu
authors.forename: Guo-ji
authors.initials: GJ
authors.lastname: Li
authors.forename: Shu-juan
authors.initials: SJ
authors.lastname: Yu
mesh_terms: D004560:Electricity; D006859:Hydrogen / Q000737:chemistry*; D006860:Hydrogen Bonding; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D012275:Oryza / Q000737:chemistry*; D013816:Thermodynamics; D014920:Wine / Q000032:analysis*
chemical_list: D006859:Hydrogen