酱香型白酒丢糟中类黑精的检测及提取工艺研究

Determination and extraction technology of melanoidin in sauce-flavor Baijiu distiller's grains

以酱香型白酒丢糟为研究对象,提取并测定丢糟中类黑精,采用单因素及正交试验优化丢糟中类黑精提取工艺。结果表明,乙醇溶液浸提类黑精的最佳工艺为提取时间3 h,提取温度55℃,料液比1∶25(g∶mL)。此优化条件下,类黑精提取率为51.25%。超声辅助溶液浸提类黑精的最佳提取工艺为超声时间25 min,超声温度75℃,料液比1∶37(g∶mL),乙醇体积分数50%,超声功率为320 W。此优化条件下,类黑精提取率为72.37%。结果表明超声辅助溶液浸提法优于乙醇溶液浸提法。

Using sauce-flavor Baijiu(Chinese liquor)distiller's grains as the research object,the melanoidin in the distillers'grains were extracted and determined,and the extraction conditions were optimized by single factor and orthogonal experiments.The results showed that the optimal process for melanoidin extraction by ethanol leaching method was extraction time 3 h,temperature 55℃,and solid-liquid ratio 1∶25(g∶ml),under the optimal condition,the melanoidin extraction rate was 51.25%.The optimal ultrasonic auxiliary solution immersion method for melanoidin extraction was ultrasonic time 25 min,temperature 75℃,solid-liquid ratio 1∶37(g∶ml),ethanol volume fraction 50%,and ultrasonic power 320 W.Under the optimized conditions,the extraction rate of melanoidin was 72.37%.The results showed that the ultrasonic auxiliary solution immersion method was superior to the ethanol solution leaching method.