杨梅酒闪式提取工艺研究

Study on the Flash Extraction Process of Bayberry Wine

采用闪式提取法对杨梅中活性成分进行提取,以出酒率、花色素含量、自由基清除率和还原糖含量作为考察指标,采用L9(34)正交试验对提取工艺进行优化。结果表明:闪式提取法制备杨梅酒的最佳工艺条件是:料液比1:1.2,闪式提取电压50 V,闪式提取时间3 min。在此条件下,杨梅酒出酒率为112.68%,花色素含量为179.31μg/mL,自由基清除率为83.85%,还原糖含量为18.33%。该工艺提取时间短,酒色鲜艳透亮,口感较佳,是一种快速高效制备杨梅酒的方法。

By taking the yields of bayberry wine, anthocyanin content, radical clearance rate and reducing sugar content as evaluation parameters, the flash extraction process of bayberry wine was optimized by an L9 （34） orthogonal design. The results showed that： the optimal extraction conditions were material-liquid ratio of 1：1.2 （g/mL）, extracting time of 3 min and extracting voltage of 50 V. Under these conditions, the yields of bayberry wine, anthocyanin content, radical clearance rate and reducing sugar content were 112.68 %,179.31 μg/mL, 83.85% and 18.33% respectively. The optimized process is a fast and efficient preparation of bayberry wine which is bright and good taste.