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刊物期号: 201705

黄芪熟地生晒参勾兑型保健黄酒研究(83)

作者: 谢杜梅1,高 霄1,张 蕾1,周建弟2,蒋予箭1

地址:1.浙江工商大学食品与生物工程学院,浙江 杭州 310018; 2.国家黄酒工程技术研究中心,浙江 绍兴 312000
摘要 以黄芪、熟地、五味子、生晒参、麦冬为原料,确定勾兑型保健酒的最佳提取工艺。采用热水回流提取工艺,以单因素实验和正交实验对保健酒提取工艺因子进行考察,以有效成分总多糖和总皂苷含量作为参考指标。最终确定最佳提取工艺参数为水浴温度70 ℃,回流提取时间5 h,乙醇含量10 %,料液比1∶25。以最优工艺参数提取的保健酒的总多糖提取率为58.92 %,总皂苷的提取率为11.20 %。
关键词 黄芪; 熟地; 保健黄酒; 多糖; 皂苷; 提取工艺优化
中图分类号: TS262.4;TS261.4;TS262.91 文献标识码: A 文章编号: 1001-9286(2017)05-0083-05

英文标题: Production of Healthcare Yellow Rice Wine by Blending with Astragalus membranaceus, Rehmannia glutinosa and Panax ginseng

英文作者: XIE Dumei1, GAO Xiao1, ZHANG Lei1, ZHOU Jiandi2 and JIANG Yujian1

英文地址: 1.School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018;2. National Engineering Research Center for Yellow Rice Wine, Shaoxing, Zhejiang 312000, China

英文摘要 In this study, Astragalus membranaceus, Rehmannia glutinosa, Schisandra chinensis, Panax ginseng and Ophiopogon japonicus were used as raw materials to produce healthcare yellow rice wine. The optimum extraction technology was determined to be hot reflux extraction. And the factors influencing the extraction were investigated by single factor test and orthogonal test with total polysaccharides and total saponins as the reference indexes. Finally, the best technical conditions were summed up as follows: water bath temperature at 70 ℃, reflux extraction time was 5 hours, ethanol content was 10 %, and the ratio of raw materials to liquid was 1∶25. Under the above conditions, the total polysaccharide extraction rate was 58.92 % and the total saponin extraction rate was 11.20 %.
英文关键词 Astragalus membranaceus; Rehmannia glutinosa; healthcare yellow rice wine; polysaccharide; saponins; extraction optimization
      

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