不同制备方法对多花黄精产品质量的影响

Effect of the Different Wine Preparation Methods on the Final Product Quality of Polygonatum cyrtonema

为给景宁产多花黄精炮制提供指导和依据,以景宁县多花黄精Polygonatum cyrtonema作原料,研究了酒黄精制备过程中黄酒不同添加量对其产品质量的影响。试验结果表明,蒸制加工多花黄精随加酒量由10%增加到50%,制品色泽黑色加深,焦苦味增加;总灰分、酸不溶性灰分、醇浸出物、黄精多糖、水分等药典指标成分含量,总黄酮、总皂甙、总酚、总糖、还原糖、可溶性总蛋白、总氨基酸等药效或营养成分含量,赖氨酸等8种必需氨基酸含量,以及P、K等9种矿物质含量无显著变化,但醇浸出物、黄精多糖、总皂甙、总糖和还原糖含量有增加趋势,总灰分、酸不溶性灰分含量有减少趋势;5 mm根茎切片可显著降低总灰分、酸不溶性灰分、总黄酮、总酚含量,提升醇浸出物、总皂甙、总糖、还原糖含量。建议采用20%或30%黄酒添加比例炮制多花黄精根茎。

Jingning Polygonatum cyrtonema was used as raw material to study the effect of adding different amount of yellow rice wine during the preparation of wine Huangjing.The results showed that the different amount of alcohol had different effects on the color,flavor and composition of wine of Polygonatum cyrtonema.The color became deeper with the increase of alcohol.The wine of Huangjing was stronger with the increase of alcohol content while maintaining the sweet taste,and the bitterness of that was increased at the same time,indicating that adding wine can promote the change of color and taste.With the increase of alcohol consumption,contents of alcohol extract,polysaccharide,total saponins,total sugars and reducing sugars were increased,respetively,whereas those of total ash and acid-insoluble ash were decreased.In addition,contents of soluble total protein,total amino acids,essential amino acids and trace elements had little change.It was also found that contents of alcohol extract,total saponins,total sugars and reducing sugars were significantly higher than those of other treatments,but the contents of total ash,acid-insoluble ash,total flavonoids and total phenols were also significantly decreased after slicing.It is highly recommended that the proportion of adding rice wine is 20%to 30%.