山楂酒功能成分浸出规律及其澄清工艺研究  

Leaching Rules of Functional Components in Hawthorn Wine and Study on Its Clarification Technology

作　　者：段冬洋[1] 曾晓房[2] 吴笠 白卫东[2] 丘启山 

机构地区：[1]广东省农业科学院果树研究所,广东广州510640 [2]仲恺农业工程学院轻工食品学院,广东广州510225 [3]紫金县六和庄园有限责任公司,广东河源510740

出　　处：《酿酒科技》2014年第3期16-20,共5页Liquor-Making Science & Technology

基　　金：国家科技部星火项目(项目编号:2010GA781001;2011GA780013);广东省科技厅科技计划项目(项目编号:2011A020502009);广东省教育部产学研项目(项目编号:2011B090400065);广州市科信局科技计划项目(项目编号:2010Z1-E021)

摘　　要：考察了山楂酒浸泡过程中功能成分的浸出规律,研究了魔芋精粉、硅藻土、琼脂、蛋清以及壳聚糖单一澄清剂及复配澄清剂对山楂酒的澄清效果。结果表明,在试验条件下,浸泡15 d时,山楂酒中黄酮含量达到最高,为1.36%,延长浸泡时间不利于山楂中黄酮的浸出;浸泡过程中多酚含量呈先逐渐增加后基本保持稳定,在浸泡20 d时,山楂酒中多酚含量达到最高,48.63 mg/mL。澄清结果表明,魔芋精粉、硅藻土、琼脂、蛋清以及壳聚糖作为单一澄清剂使用对山楂酒的澄清具有较为明显的效果;壳聚糖、硅藻土以及琼脂复配澄清剂对山楂酒的澄清效果要明显好于单一澄清剂;复配优化条件为壳聚糖0.006 g/100 mL,硅藻土0.10 g/100 mL,琼脂0.060 mL/100 mL,在此条件下处理4 d,山楂酒的透光率达95.06%。The leaching rules of functional components in the steeping process of hawthorn wine were investigated, and the clarifying effects of different single clarifier and compound clarifier including konjac powder, diatomite, agar, egg white and chatoyant on hawthorn wine were stud ied. The results showed that, under test conditions, falconoid content in hawthorn wine reached up the highest as 1.36 % at the 15th steeping day, and longer steeping was adverse to the leaching of flavones; polyphenol content increased gradually and then kept stable in the whole steeping process, and its content reached up the highest as 48.63 mg/mL at the 20th steeping day; the use of single clarifier including diatomite, agar, kon jac purified powder, egg white and chitosan had obvious clarifying effects, however, the clarifying effects of compound clarifier （composed of chi- tosan, diatomite and agar） were better; the best composition of compound clarifier was 0.006 g/100 mL chitosan, 0.10 g/100 mL diatomite, and 0.060 mL/100 mL agar, and the luminousness of hawthorn wine reached up to 95.06 % after 4d treatment of such compound clarifier.

关 键 词：山楂酒 功能成分 澄清工艺 保健酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]