单方人参泡制酒不同浸泡时间对风味和活性成分的影响

Effects of different soaking time on the flavor and bioactive compounds of ginseng Baijiu

小曲清香型白酒作为配制酒和露酒的常用基酒,用来泡制人参酒非常合适。该文系统性地研究了单方人参泡制酒随着浸泡时间的延长,酒体中人参皂苷的浸出量、风味口感以及色谱骨架成分的变化规律。该文采用了液液微萃取结合气相色谱-质谱联用(liquid-liquid microextraction-gas chromatography-mass,LLME-GC-MS),以及HPLC等技术,基于单方人参不同浸泡时间建立了人参皂苷浸出量数学模型,色谱骨架成分的层次聚类模型和多元变量分析模型。该研究通过不同浸泡时间的人参泡制酒的品质识别并结合饮用口感和功能成分含量,为人参泡制酒的合理浸泡时间提供理论参考。

As the common base Baijiu of health Baijiu and liquor,Xiaoqu light-aroma Baijiu is very suitable for the ginseng soaking.With the extension of soaking time,the ginsenosides of ginseng will gradually leach out and dissolve in the liquor.In this paper,the effects of soaking time of ginseng on the leaching amount of ginsenoside,chromatographic skeleton composition and liquor flavor were systematically studied by using liquid-liquid microextraction-gas chromatography-mass and high-performance liquid chromatography.Based on different soaking time of single ginseng,the mathematical model of the leaching amount of ginsenoside,hierarchical clustering model and multivariate analysis model of chromatographic skeleton composition were established.This study provided a theoretical reference for the rational soaking time of ginseng Baijiu by identifying the quality of ginseng Baijiu with different soaking time,combining drinking taste and functional component content.