铁皮石斛风味露酒的研制及综合品质分析

Preparation and Comprehensive Quality Analysis of Dendrobium Officinale Flavor Wine

铁皮石斛是我国比较珍贵的药食同源原料之一,多糖是其主要功能成分,具有降低血糖、增强免疫的功能。该露酒以铁皮石斛为主要原料,选用绵柔型白酒,以超声波辅助浸提的工艺进行风味成分提取制备而成。利用响应面Box-Behnken优化设计,以多糖提取率为评价指标,对影响风味提取的主要工艺参数进行优化,在料液比1:51,提取酒度70%vol,超声温度50°C,提取时间44 min条件下,多糖含量达到铁皮石斛原料质量的12.76%,作为最佳工艺参数。经过人群品鉴,该露酒代谢更快。另外,检测发现,露酒中多糖1.2 g/L,多酚710 mg/L,黄酮159 mg/L,DPPH 76%,ABTS 90%,具有有益成分多、综合品质好的特点,有广阔的市场前景。

Dendrobium officinale is one of the precious medicinal and edible homologous raw materials in our country.Polysaccharide is its main functional component,which has the functions of reducing blood sugar and enhancing immunity.With Dendrobium officinale as the main raw material,yanghe-flavor liquor was selected and the flavor components were extracted by ultrasonic assisted extraction.The Box-Behnken optimization design of response surface was used to optimize the main process parameters affecting flavor extraction.Under the conditions of solid-liquid ratio of 1:51,extraction degree of 70% vol,ultrasonic temperature of 50°C and extraction time of 44min,the polysaccharide content reached 12.76% of raw material quality,which was the best process parameter.The alcohol metabolism of this liquor is faster than that of the base liquor.In addition,the detection found that the polysaccharide in this liquor is 1.2g/L,polyphenols are 710mg/L,flavonoids are 159mg/L,DPPH is 76%,ABTS is 90%,indicating that it has many beneficial components,good comprehensive quality,and high drinking value.