黄芪熟地生晒参勾兑型保健黄酒研究  

Production of Healthcare Yellow Rice Wine by Blending with Astragalus membranaceus, Rehmannia glutinosa and Panax ginseng

作　　者：谢杜梅 高霄[1] 张蕾[1] 周建弟 蒋予箭[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]国家黄酒工程技术研究中心,浙江绍兴312000

出　　处：《酿酒科技》2017年第5期83-87,92,共6页Liquor-Making Science & Technology

基　　金：食品科学与工程浙江省重中之重一级学科开放基金项目(编号JYTSP20142082)

摘　　要：以黄芪、熟地、五味子、生晒参、麦冬为原料,确定勾兑型保健酒的最佳提取工艺。采用热水回流提取工艺,以单因素实验和正交实验对保健酒提取工艺因子进行考察,以有效成分总多糖和总皂苷含量作为参考指标。最终确定最佳提取工艺参数为水浴温度70℃,回流提取时间5 h,乙醇含量10%,料液比1∶25。以最优工艺参数提取的保健酒的总多糖提取率为58.92%,总皂苷的提取率为11.20%。In this study, Astragalus membranaceus, Rehmannia glutinosa, Schisandra chinensis, Panax ginseng and Ophiopogon ja- ponicus were used as raw materials to produce healthcare yellow rice wine. The optimum extraction technology was determined to be hot reflux extraction. And the factors influencing the extraction were investigated by single factor test and orthogonal test with total polysaccharides and total saponins as the reference indexes. Finally, the best technical conditions were summed up as follows： water bath temperature at 70℃, reflux extraction time was 5 hours, ethanol content was 10 %, and the ratio of raw materials to liquid was 1 ： 25. Under the above conditions, the total polysaccharide extraction rate was 58.92 % and the total saponin extraction rate was 11.20 %.

关 键 词：黄芪 熟地 保健黄酒 多糖 皂苷 提取工艺优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]