滁菊葛根露酒超声提取工艺研究

Development for Chuju Pueraria Liqueur by Ultrasonic Technology

以滁菊和葛根为原料,采用均匀设计法和方差分析优化超声提取滁菊葛根黄酮提取物,利用真空旋转浓缩提取液,以45%vol高粱酒作为基酒调配,快速制作滁菊葛根露酒。结果表明,均匀设计法最佳提取黄酮超声方案为乙醇40%、料液比1∶30、滁菊葛根比10∶1、超声时间10 min、超声功率100%、浸泡时间4 h。结合经验感官评分和模糊数学评价得到的提取物按照稀释比例1∶1000与基酒进行调配,可得到较优产品。该产品酒精度为46.2%vol,总黄酮含量为2.60 mg/100 mL、DPPH自由基清除率为61.46%、总还原力为0.039,产品质量测定结果符合国家标准,酒色淡黄,菊花气味特征明显,具有一定抗氧化功能。

The project was to extract flavonoid substance from the Chuju and pueraria by uniformdesign and variance analysis ultrasonic technology,then concentrate them,which was prepared for making chuju pueraria liqueur with 45%vol Gaoliang wine.The results showed the optimum conditions of extracting flavonoids by ultrasonic process were determined by uniform design method as follows:40%ethanol concentration,soaking time 4 h,solid-liquid ratio 1:30,soaking temperature 30℃,microwave time 120s,Chuju-pueraria ratio 10:1.Based on the sensory experience,it was determined that liqueur with the ration of 1:1000,had the best sensory score.The product with 46.2%vol had the flavonoid content of 2.60 mg/100 mL,the DPPH free radical scavenging rate of 61.46%,the total reducing of 0.039.