三七花石斛酒的研制  

Development of Sanqi Flower Dendrobium Wine

作　　者：周家明[1] 张金妍 赵爱[1] 马妮[1] 王朝梁[1] ZHOU Jiaming;ZHANG Jinyan;ZHAO Ai;MA Ni;WANG Chaoliang(College of Notoginseng Medicine and Pharmacy,Wenshan University,Wenshan 663099)

机构地区：[1]文山学院三七医药学院,文山663099

出　　处：《食品工业》2022年第8期25-29,共5页The Food Industry

基　　金：云南省高校工程研究中心建设计划。

摘　　要：以三七花、石斛、桑葚为原料,通过提取、浓缩等处理得到石斛提取液和桑葚提取液,运用一定的提取工艺得到三七花提取物,以蒸馏酒为酒基,按照不同比例将加工处理后的原料加入到一定量的包谷酒中,通过探究各原料添加量与酒精度的关系最终确定酒精度,通过对桑葚的处理来调节色泽,最后通过评分情况选定最佳配比,并用酒精度计法测定成品酒的酒精度,用滴定法测定总糖含量,用安捷伦高效液相色谱仪测定人参皂苷Rb3的含量。最终以石斛、桑葚、白酒比例1∶1∶6,三七花提取物比例90 mg/100 mL为三七花石斛酒的配制方案,其中原桑葚提取液的稀释比例为1∶3。该配制酒各项理化指标结果显示:酒精度36.8%vol、总糖含量16.3 g/L、人参皂苷Rb3含量4.14 mg/100 mL。With Sanqi flower,dendrobium and mulberry as raw materials,dendrobium extract and mulberry extract were obtained by extraction and concentration,and Sanqi flower extract was obtained by certain extraction techniques.Disdistilled wine was based,the processed raw materials were added to a certain amount of grain wine in different proportions,alcohol content was determined by exploring the relationship of each material content and alcohol content,the color was adjusted by the treatment of the mulberries,and the best ratio was selected by the scoring situation.The alcohol content of the finished liquor was determined by a breathalyzer,the total sugar content was determined by titration,and the ginsenoside Rb3 content was determined by HPLC.Finally,the ratio of Dendrobium,mulberry and liquor of 1∶1∶6 and the proportion of Sanqi flowe extract of 90 mg/100 mL were the final preparation scheme of Sanqi flower Dendrobium wine,and the dilution ratio of the original mulberry extract was 1∶3.The physical and chemical indexes of the prepared wine were alcohol degree of 36.8%vol,total sugar content of 16.3 g/L,and ginsenoside Rb3 content of 4.14 mg/100 mL.

关 键 词：三七花 配制酒 最佳配比 理化指标 

分 类 号：TS262.8[轻工技术与工程—发酵工程]