浸制条件对黑米酒中黄酮物质和色素含量的影响

EFFECTS OF INFUSION CONDITION ON THE CONTENTS OF FLAVANOID AND PIGMENT OF BLACK RICK RICE WINE

以黑米为材料 ,设计乙醇体积分数、乙醇酸碱度和浸制时间 3个因素 ,在 3个不同水平上进行黑米酒的浸制实验 ,分析比较了黑米酒的黄酮和色素含量 .结果表明 ,3因素中 ,对黄酮含量影响效应为浸提时间 >乙醇体积分数 >乙醇酸碱度 ,而对色素含量影响效应则为乙醇酸碱度 >乙醇体积分数 >浸提时间 ;乙醇的体积分数为 4 0 % - 6 0 %、酸碱度pH4有利于黄酮和色素的浸出及色泽的改善 ;3d的浸提时间可最大限度溶解黄酮物质 。

The contents of flavanoid and pigment of black rice wine in different infusion condition were detected. Statistical analysis of experimental results indicated that the effectiveness of three factors on flavanoid content was infusion time > ethanol concentration > ethanol pH value, and that was contrary to the pigment content. Three days infusion in 40%-60% ethanol at pH 4 was optimum condition for increasing the contents of flavanoid and pigment.