刺五加籽氨基酸提取工艺及其水果配制酒研究  

Study on extraction technology of amino acids from Acanthopanax senticosus seeds and its fruit wine preparation

作　　者：杜妍霖 郝晓亮[1] 常欣月 张文朋 DU Yan-lin;HAO Xiao-liang;CHANG Xin-yue;ZHANG Wen-peng(School of Chemical Engineering,University of Science and Technology Liaoning,Anshan 114051,Liaoning,China)

机构地区：[1]辽宁科技大学化学工程学院,辽宁鞍山114051

出　　处：《粮食与油脂》2024年第10期125-128,共4页Cereals & Oils

基　　金：国家自然科学基金项目(52174254);辽宁科技大学2023大学生创新创业训练计划项目(202310146233)。

摘　　要：以刺五加籽为原料,采用超声提取氨基酸,并以氨基酸提取液为基酒制备水果配制酒。在单因素试验的基础上,分别采用正交试验优化氨基酸提取工艺及水果配制酒配方。结果表明:最佳氨基酸提取工艺为刺五加籽粉添加量1.00 g、料液比1∶25(g/mL)、超声时间25 min,在此条件下氨基酸得率为6.36%。水果配制酒的最佳配方为苹果汁15 mL、糖水1.0 mL、柠檬汁2 mL、基酒5.0 mL,在此条件下水果配制酒的感官评分为21.30。Acanthopanax senticosus seeds were used as raw materials to extract amino acids by ultrasound,and the amino acid extraction solution was used as base wine to prepare fruit preparation wine.On the basis of single factor experiments,the extraction technology of amino acids and the formula of fruit wine were optimized by orthogonal experiment.The results showed that the optimum amino acids extraction conditions were as Acanthopanax senticosus seeds powder 1.00 g,solid-liquid ratio of 1∶25(g/mL),ultrasonic time 25 min.Under the conditions,the yield of amino acids was 6.36%.The best formula of fruit preparation wine was apple juice 15 mL,sugar water 1.0 mL,lemon juice 2 mL and base wine 5.0 mL.Under these conditions,the sensory score of preparation fruit wine was 21.30.

关 键 词：刺五加籽 氨基酸 提取工艺 基酒 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS262.7[轻工技术与工程—食品科学与工程]