Optimization of Extraction Process of Polyphenols from Chrysanthemum morifolium and the Development of Chrysanthemum Rice Wine

[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.

传统小曲的工艺特征及在黄酒酿造中的作用

以籼米粉制曲,用酒曲酿酒是中国黄酒酿造的特色,也是我国黄酒酿造工业的传统操作技艺。该文着重讨论了以籼稻米为主、中草药为辅、熟水拌粉、曲母接坯、颗粒制曲、低温培养、中湿温转化、降温散冷而成的小曲工艺特征,以及传统小曲在黄酒酿造中的功能和作用。

越商老字号品牌创新的战略取向——以绍兴黄酒老字号为例

营销环境的变迁决定了营销战略的未来方向。当前中国与世界的形势变化,决定了绍兴黄酒老字号在品牌创新过程中需要采纳的战略取向,即坚持品牌遗产的传承,努力实现品牌国际化,努力实现品牌的时尚化与年轻化,努力实现品牌的高端化,努力实现品牌与产品的大众化与普及化。

东山老米酒酿造过程中酵母菌的分离鉴定及其品质分析

目的对传统东山老米酒的发酵特性进行研究,旨在探明东山老米酒的主要酵母菌株、典型风味成分及氨基甲酸乙酯变化。方法首先利用26SrDNA序列分析法对酒曲中的酵母菌进行分离鉴定,借助高效液相色谱法测定酒中的氨基甲酸乙酯,利用气相色谱-质谱联用法分析老米酒中的风味物质,同时还采用氨基酸自动分析仪测定游离氨基酸种类。结果分离得到的菌株有3株为酿酒酵母,1株为白色隐球菌;老米酒中氨基甲酸乙酯含量处于较低水平,尤其是陈酿酒氨基甲酸乙酯含量显著低于新酿酒(P<0.05);风味物质以醇、酯类为主,如苯乙醇、琥珀酸二乙酯,酯类随酒的陈化而逐渐增多;老米酒中组氨酸和精氨酸含量较高,导致酒中苦味氨基酸含量高于60%,同时氨基酸含量在陈化过程中逐渐下降。结论东山老米酒的发酵以酵母发酵为主,发酵产生的氨基甲酸乙酯的含量处于较低水平,且随着老米酒的陈化而降低。

不同原料配比对老米酒品质影响的初探

以不同产地的糯米和不同品种的酒曲各2种为原料,按照不同配比发酵得到8个老米酒样品,对老米酒成品分别进行感官评定,并检测老米酒成品总糖度、总酸和酒精度,以及风味物质的检测。通过理化指标、风味物质与感官等级值相关性分析和感官评分可知,配方8的老米酒样品的品质最好。

湖北麻城地区传统老米酒的香气成分的固相微萃取-气质联用分析及比较

为掌握麻城木子店镇及附近乡镇地方特色老米酒的香气成分及特征,通过顶空固相微萃取和GC-MS联用技术分析了当地11个不同企业样品的挥发性成分。结果表明,麻城老米酒挥发性成分以醇和酯类为主,仅含少量挥发酸、酮、醛和酚类成分,其中醇类共7种,以2-甲基丁醇、3-甲基丁醇和2-苯乙醇为主,检出频率高,含量高。酯类共有18种,以2-甲基丙酸2-甲基丁酯、辛酸乙酯、乳酸乙酯、丁二酸二乙酯和十六酸乙酯的检出频率较高。有机酸类有5种,以乙酸和丙酸检出频率较高,但含量较低。另外,还检出了1种酮类、1种酚类和2种醛类物质。说明不同厂家的老米酒香气成分差异较大。

麻城老米酒中酚类物质的初探

以糯米为主要原料,进行半固态发酵得到麻城老米酒,采用高效液相色谱(HPLC)法对麻城老米酒中酚类物质进行定性定量分析,色谱条件为Hypersil Gold C18色谱柱(250 mm×4.6 mm,5μm)用作分离柱,0.1%的甲酸水和甲醇用作梯度洗脱的流动相,流速1 mL/min,紫外检测波长280 nm;结果表明,方法的检出限为0.117~0.156 mg/L,回收率均在86.2%~102.3%,相对标准偏差(RSD)为0.48%~2.75%。该方法检测了麻城老米酒中11种酚类物质,其中儿茶素、表儿茶素、芦丁是老米酒中主要的单酚物质,占总含量的比例较大。

麻城老米酒中有机酸物质的初探

以糯米为主要原料,进行半固态发酵得到麻城老米酒,采用高效液相色谱法(HPLC)对麻城老米酒中有机酸的含量进行定性和定量分析。色谱条件:Sino Chrom ODS-BP(250 mm×4.6 mm,5μm)柱作为分离柱,甲醇和0.05 mol/L磷酸二氢钾作为流动相梯度洗脱,流速0.8 mL/min,紫外检测波长210 nm;结果表明,方法的检出限为0.072~0.104 mg/L,回收率均在95.6%~101.5%之间,相对标准偏差在0.08%~0.25%之间。方法检测了麻城老米酒中8种有机酸物质,其中乳酸、乙酸、琥珀酸是老米酒中主要的有机酸物质,占总含量的比例较大。