黄精枸杞酒的有效成分及稳定性探究  

Research on the Active ingredients and Stability of Polygonatum Medlar Liquor

作　　者：王玉良 陆玮 刘智慧 刘国英 汤有宏 WANG Yuliang LU Wei LIU Zhihui LIU Guoying TANG Youhong(Anhui Gujing Gongjiu Co. Ltd, Bozhou, Anhui 236820, China Anhui Solid-state fermentation of Engineering Technology Research Center, Bozhou, Anhui 236820, China Anhui Gujing Gongjiu Co.Ltd., Bozhou, Anhui 236820, China)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820 [2]安徽省固态发酵工程技术研究中心,安徽亳州236820 [3]安徽瑞思威尔科技有限公司,安徽亳州236820

出　　处：《酿酒》2017年第5期106-109,共4页Liquor Making

摘　　要：开展了黄精枸杞酒的功效成分研究,对总黄酮、总皂苷等功效成分进行含量测定,并设计了高温、低温、常温、氧化剂和还原剂条件下酒体的稳定性研究。结果发现,两种黄精枸杞酒中富含大量的总皂苷和多糖,含微量的黄酮类化合物;该酒体的热稳定性、抗氧化性、抗还原性较强,抗冷性能不强,可通过低温冷处理后过滤以提高酒体的稳定性。This paper researched the polygonatum medlar liquors＇ functional compositions, including total flavonoids, total saponins and so on.Meanwhile, the experiments on stability of liquors body were launched under high/low temperature, oxidizing agents or reducing agents.The results showed that, two kinds of polygonatum medlar liquors contained abundant total saponins, polysaccharides and traces of flavonoids; liquors had strong heat stability, oxidative stability, anti-reductive and weak cold stability which could be advanced by filtering after low temperature storage.

关 键 词：黄精 枸杞 总黄酮 总皂苷 多糖 稳定性 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]