摘要
为研究不同浸提条件对复合型蒲公英露酒品质的影响,本试验以蒲公英、甘草、金银花、薄荷及浓香型白酒为试验材料,选用Plackett-Burman试验设计对6个单因素进行筛选,确定了具有显著性影响的3个因素;根据Box-Behnken试验设计原理,采用3因素3水平的响应面分析法,以该露酒黄酮和多酚浸出量为响应值进行回归分析,得到最优浸提条件;基于以上优化条件,通过Pearson相关性分析法,研究不同浸提阶段有效成分含量与复合型蒲公英露酒感官评价结果的相关性。试验结果显示:乙醇浓度45%vol、料液比0.065,物料比0.4,超声功率240 W,超声时间20 min,超声温度35℃时,为最佳浸提条件;在此条件下黄酮和多酚产量分别为0.294 mg/mL、0.036 mg/mL,比优化前提高了1.18倍、1.23倍;浸提时间为4 d时,总黄酮浸出量(0.295 mg/mL)和总多酚浸出量(0.036 mg/mL)达到峰值,此时感官评分也达到最大值(87.6分)。
In order to study the effects of different extraction conditions on the quality of compound dandelion liqueur, we used dandelion, licorice, honeysuckle, mint and Nongxiang Baijiu as the experimental materials, and identified 3 factors with significant influence from 6 factors by using Plackett-Burman design. According to Box-Behnken design, the response surface analysis method with 3 factors and 3 levels was adopted, and the content of flavonoids and polyphenols in the liqueur were used as the response values to perform regression analysis, so as to obtain the optimal extraction conditions. Based on the optimized conditions, Pearson correlation analysis method was used to study the correlation between the content of active ingredients in different extraction stages and the flavor changes of the compound dandelion liqueur. The optimum extraction conditions were as follows: the ethanol concentration was45 %vol, the material-liquid ratio was 0.065, the material(dandelion) ratio was 0.4, the ultrasonic power was 240 W, the ultrasonic time was 20 min, and the ultrasonic temperature was 35 ℃. Under the above conditions, the content of flavonoids and polyphenols was 0.294 mg/mL and 0.036 mg/mL, which was 1.18 times and 1.23 times higher than that before optimization. When the extraction time was 4 days, the total flavonoids content(0.295 mg/mL) and the total polyphenols content(0.036 mg/mL) reached the peak, and the sensory score also reached the maximum(87.6 points).
作者
黄婷
黄河
刘茗铭
杨亚娇
王媚
冯方剑
赵金松
HUANG Ting;HUANG He;LIU Mingming;YANG Yajiao;WANG Mei;FENG Fangjian;ZHAO Jinsong(School of Bioengineering,Sichuan University of Science and Engineering,Yibin,Sichuan 644000;Research Institute of Sichuan Liquor,Sichuan Liquor Group Co.Ltd.,Chengdu,Sichuan 610000,China)
出处
《酿酒科技》
2021年第8期81-92,共12页
Liquor-Making Science & Technology
关键词
复合型蒲公英露酒
响应面
浸提条件
感官评价
compound dandelion liqueur
response surface
extraction conditions
sensory evaluation
