配制酒多糖提取条件优化  

Optimization of Extraction Conditions of Polysaccharide in Liqueur

作　　者：滕娟 滕晓燕 史文秀 陈楠 TENG Juan;TENG Xiaoyan;SHI Wenxiu;CHEN Nan(Shuanggou Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)

机构地区：[1]江苏双沟酒业股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2021年第8期31-34,共4页Liquor-Making Science & Technology

摘　　要：保健型配制酒由于富含对人体有益的多糖等活性成分而越来越被消费者喜爱,其活性成分的真实含量也越来越被人们所关注。这对检验工作的要求也越来越严格,一个明确规范的关于配制酒多糖含量的检验方法是保证检验结果准确的关键。试验通过对配制酒多糖检测的前处理过程中提取步骤及提取条件的分析,发现配制酒多糖的提取效率主要受乙醇浓度、冷藏温度、水提温度这3个提取条件影响,通过单因素试验和正交试验找到最佳的实验条件,并运用回收率试验来验证检验方法的可行性,从而提高配制酒中多糖的提取效率,保证配制酒多糖检测结果的准确性。Healthcare liqueur is more and more popular among consumers because it is rich in active ingredients such as polysaccharide. The real content of active ingredients in healthcare liqueur is more and more concerned by people, and the requirement for testing and inspection is more and more strict. A clear and standard test method for the content of polysaccharide in luqueur is key to the accuracy of the test results. Through the analysis of the extraction steps and conditions in the pre-treatment process for the determination of polysaccharide in luqueur, it was found that the extraction efficiency was mainly affected by the concentration of ethanol, the temperature of cold storage and the temperature of water extraction. Through single factor tests and orthogonal test, the best extraction conditions were found. The feasibility of the method was verified by recovery tests. This study serves to improve the extraction efficiency of polysaccharide in luqueur, and to ensure the accuracy of the test results.

关 键 词：配制酒 多糖 单因素试验 乙醇沉淀 

分 类 号：TS262.8[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]