浸提时间对不同酒度枸杞浸提酒品质的影响

Effects of Extraction Time on Quality of Lycium barbarum Extract Winewith Different Degrees of Alcohol

为了使不同酒度的枸杞浸提酒品质最佳,采用紫外可见分光光度法、高效液相色谱法、气相色谱-质谱联用法对3种不同酒度(42%vol、45%vol、53%vol)的枸杞浸提酒在不同枸杞浸提时间下的色泽、黄酮、多糖、甜菜碱及香气成分等品质指标进行分析。研究结果表明:42%vol枸杞浸提酒的最佳浸提时间为10 d,枸杞浸提酒黄酮含量为0.046 mg/mL,枸杞多糖含量为9.36 mg/mL,甜菜碱含量为1.412 mg/L,典型香气成分辛酸乙酯含量为1.608 mg/mL;45%vol枸杞浸提酒的最佳浸提时间为10 d,枸杞浸提酒黄酮含量为0.045 mg/mL,枸杞多糖含量为7.89 mg/mL,甜菜碱含量为3.070 mg/L,典型香气成分辛酸乙酯含量为1.779 mg/mL;53%vol枸杞浸提酒的最佳浸提时间为20 d,枸杞浸提酒黄酮含量为0.031 mg/mL,枸杞多糖含量为5.83 mg/mL,甜菜碱含量为1.089 mg/L,典型香气成分辛酸乙酯含量为2.785 mg/mL;枸杞浸提酒色泽良好。

To obtain optimum quality Lycium barbarum extract wine with different degrees of alcohol,ultraviolet and visible spectrophotometry,high-performance liquid chromatography,and gas chromatography-mass spec-trometry were used to analyze the three different alcoholic Lycium barbarum extract wine sample(s 42%vol,45%vol,53%vol).The color,flavonoids,polysaccharides,betaine,and aroma components were investigated during the extraction period.Results showed that the optimal extraction time of 42%vol Lycium barbarum extract wine was 10 d,the Lycium barbarum extract wine flarohoids content was 0.046 mg/mL,the Lycium barbarum polysaccha-ride content was 9.36 mg/mL,the betaine content was 1.412 mg/L,and the typical aroma component ethyl capry-late content was 1.608 mg/mL.The optimal extraction time of 45%vol Lycium barbarum extract wine was 10 d,the Lycium barbarum extract wine flarohoids content was 0.045 mg/mL,the Lycium barbarum polysaccharide content was 7.89 mg/mL,the betaine content was 3.070 mg/L,and the typical aroma component ethyl caprylate content was 1.779 mg/mL.The optimal extraction time of 53%vol Lycium barbarum extract wine was 20 d,the Lycium barbarum extract wine flarohoids content was 0.031 mg/mL,the Lycium barbarum polysaccharide con-tent was 5.83 mg/mL,and betaine content was 1.089 mg/L,and the typical aroma component ethyl caprylate content was 2.785 mg/mL.All the prepared Lycium barbarum extract wines had an acceptable color.