摘要
本研究通过工艺流程优化,以薏苡的根、茎、叶,以及薏苡仁加工过程产生的碎薏米、麸皮等为原料,酿造富含薏苡素等功能性成分、具有保健功效的薏苡酒,并采用HPLC法对酿制的薏苡酒中的薏苡素含量进行测定,得到薏苡酒中薏苡素含量为25~60 mg/L。该方法提升了薏苡酒中功能成分薏苡素含量,也为薏苡的综合利用提供了有效途径。
In this study,through the optimization of the process flow,the roots,stems and leaves of Coix lacryma-jobi,as well as the broken Coix lacryma-jobi seeds and bran produced in the processing of Coix lacryma-jobi seeds,were used as raw materials to brew Coix lacryma-jobi wine rich in functional components such as coixol and with health function,and the content of coixol in the brewed Coix lacryma-jobi wine was determined by HPLC.The content of coixol in the Coix lacryma-jobi wine was 25-60 mg/L.The method improves the content of coixol,a functional ingredient in Coix lacryma-jobi wine,and also provides an effective way for the comprehensive utilization of Coix lacryma-jobi.
作者
雷裕
陆烝
林忠宁
钟珍梅
LEI Yu;LU Zheng;LIN Zhongning;ZHONG Zhenmei(Institute of Agroecology,Fujian Academy of Agricultural Sciences,Fuzhou Fujian 350000;Fujian Mountain Grass Industry Engineering Technology Research Center,Fuzhou Fujian 350000)
出处
《现代农业科技》
2022年第14期153-156,共4页
Modern Agricultural Science and Technology
基金
福建省公益类科研院所专项“福建省四种薏苡淀粉组成分析及产品研发”(2019R1021-4)
福建省人民政府、中国农业科学院农业高质量发展超越“5511”协同创新工程项目(XTCXGC-2021010)
福建省农业科学院科技创新团队项目(CXTD2021015-2)。
关键词
薏苡
薏苡素
酿酒工艺
Coix lacryma-jobi
coixol
brewing technology
