响应面法优化淡竹叶黄酮提取工艺及其在露酒中的应用  

Optimization of Extraction Technology of Flavonoids from Lophatherum gracile by Response Surface Method and its Application in Lujiu

作　　者：李晓晓 吴成斌 赵港国 王启慧 贾丽艳[1,3] LI Xiaoxiao;WU Chengbin;ZHAO Gangguo;WANG Qihui;JIA Liyan(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030811;Xinghuacun Fenjiu Distillery Co.Ltd.,Lüliang,Shanxi 032205;Shanxi Graduate Education Innovation Center of Baijiu Bioengineering,Jinzhong,Shanxi 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030811 [2]山西杏花村汾酒厂股份有限公司,山西吕梁032205 [3]山西省白酒生物工程研究生教育创新中心,山西晋中030801

出　　处：《酿酒科技》2025年第3期44-51,59,共9页Liquor-Making Science & Technology

基　　金：山西省产教融合研究生联合培养示范基地项目(2021JD09)。

摘　　要：为了确定淡竹叶中黄酮类物质最佳提取工艺并在露酒生产中应用,本研究在单因素试验的基础上,采用响应面法优化超声波辅助酶法提取淡竹叶黄酮的工艺条件,通过配制和感官品评,确定了淡竹叶露酒的生产工艺。研究表明,淡竹叶黄酮最佳提取工艺条件为酶解时间4 h、酶添加量3%、超声温度60℃、乙醇浓度80%,其他提取条件为超声时间30 min、超声功率320 W、pH6、液料比30∶1(mL/g),该条件下总黄酮提取率为2.24%(n=3),较传统热回流工艺提高31.76%。采用基于响应面法优化的超声波辅助酶法工艺确定的淡竹叶黄酮提取工艺合理,提取率高,且方法设备简单,提取时间短。以45%vol清香型白酒为酒基,糖度60 g/L、淡竹叶黄酮提取液添加量7.5 mL/100 mL配制的露酒酒体清亮透明,色泽金黄微翠,具有清雅竹香味,口感醇厚绵甜,协调柔和,具有淡竹叶露酒的独特风格。研究可为淡竹叶露酒的开发提供技术支撑。In order to determine the optimal extraction process of flavonoids from Lophatherum gracile and its application in the production of Lujiu,the response surface method was used to optimize the extraction conditions of flavonoids from Lophatherum gracile by ultrasonic-assisted enzyme method on the basis of single factor tests.The production technology of Lophatherum gracile Lujiu was then determined through blending and sensory evaluation.The results showed that the optimal extraction conditions were as follows:enzymolysis time 4 h,enzyme addition amount 3%,ultrasonic temperature 60℃,ethanol concentration 80%,ultrasonic time 30 min,ultrasonic power 320 W,pH 6,liquid-solid ratio 30∶1(mL/g).Under these conditions,the extraction rate of total flavonoids was 2.24%(n=3),which was 31.76%higher than that of the traditional process.The optimized ultrasonic-assisted enzymatic method has reasonable extraction process,high extraction rate,simple equipment and short extraction time.With the 45%vol Qingxiang Baijiu as the base liquor,the sugar degree of 60 g/L,and the flavonoid solution amount of 7.5 mL/100 mL,the produced Lujiu is clear and transparent,golden in color,with elegant bamboo aroma,mellow and sweet taste,and harmonious and soft liquor body,and has the unique style of Lophatherum gracile Lujiu.The research provides technical support for the development of Lophatherum gracile Lujiu.

关 键 词：淡竹叶 总黄酮 响应面法 超声波 露酒 

分 类 号：TS262.8[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]