小口径容器天麻配制酒前处理方式研究

Study on Pretreatment of Gastrodiae Rhizoma Wine in Small-caliber Containers

[目的]探索小口径容器中泡酒天麻较优前处理方式。[方法]利用高效液相色谱法(HPLC)对不同前处理下小口径容器中天麻配制酒天麻素和对羟基苯甲醇的含量进行检测分析。[结果]该配制酒中天麻素含量随着时间推移不断增加,于35 d开始逐步趋于稳定;除个别处理对羟基苯甲醇含量随时间推移有增加外,大多处理对羟基苯甲醇含量于7 d已趋于稳定。不同前处理方式对小口径容器天麻配制酒中天麻素的析出、酒体色泽均具有较大影响,对对羟基苯甲醇的析出影响不大。[结论]综合考虑小口径容器天麻配制酒药效成分含量和酒体色泽差异,以蒸锅蒸制20~25 min为较优前处理工艺;天麻浸泡时间应不低于35 d。

[Objective]To find the better pretreatment of Gastrodiae rhizoma wine in small-caliber containers.[Method]The gastrodin and p-hydroxybenzyl calcohol content of Gastrodiae rhizoma wine in small-caliber containers were determined by high performance liquid chromatography(HPLC).[Result]The content of gastrodin in the prepared wine increased with time and gradually stabilized at 35 days;the content of P-hydroxybenzyl alcohol in most of the treatments tended to be stable after 7 days,except that the content of p-hydroxybenzyl alcohol in some treatments increased with time.Different pretreatment methods had a great effect on the precipitation of gastrodin and color of in Gastrodiae rhizoma wine in small-caliber container,but had little effect on the precipitation of p-hydroxybenzyl alcohol.[Conclusion]Considering the differences in the content of pharmacodynamics ingredients and the color of Gastrodiae rhizoma wine in small-caliber containers,steaming 20-25 minutes is the best pre-processing;the soaking time of Gastrodiae rhizoma should not be less than 35 days.