食品与发酵工业 >

2021 , Vol. 47 >Issue 2: 220 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024829

生产与科研应用

富含黄酮低度滁菊浸泡酒研制及品质分析

  • 董艺凝 ,
  • 李煜 ,
  • 黄开军 ,
  • 贾胜 ,
  • 宋之文
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  • 1(滁州学院 生物与食品工程学院,安徽 滁州,239000)
    2(安徽山清水秀农业科技发展服务有限公司,安徽 定远,233200)
    3(滁州健颐源蜂业有限公司,安徽 滁州,239000)
博士,教授(本文通讯作者,E-mail:dong_yining@163.com)

收稿日期: 2020-06-22

  修回日期: 2020-09-04

  网络出版日期: 2021-02-07

基金资助

安徽省自然科学基金面上项目(1708085MC72);滁州市第六批“221”产业创新团队项目(特色农产品开发与利用);安徽省大学生创新创业训练计划项目(2019CXXL061)

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Development and quality analysis of flavonoids-enriched low alcohol Chuzhou chrysanthemum-soaked liquor

  • DONG Yining ,
  • LI Yu ,
  • HUANG Kaijun ,
  • JIA Sheng ,
  • SONG Zhiwen
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  • 1(School of Biological Science and Food Engineering,Chuzhou University,Chuzhou 239000,China)
    2(Anhui Shanqingshuixiu Agricultural Technology Development Service Co.,Ltd.,Dingyuan 233200,China)
    3(Chuzhou Jianyiyuan Bee Industry Co.,Ltd.,Chuzhou 239000,China)

Received date: 2020-06-22

  Revised date: 2020-09-04

  Online published: 2021-02-07

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摘要

针对滁菊功效成分进行食用开发,采用低温超声萃取技术,以滁菊为原料、白酒作为浸泡基酒,辅以低聚半乳糖作为甜味剂,研制了富含黄酮低度滁菊浸泡酒。以总黄酮类化合物含量为指标,得到最优工艺为将滁菊干花与基酒以料液比1∶50(g∶mL)预浸泡后,于160 W超声波功率下冰浴(0 ℃)萃取25 min。然后静置浸泡48 h,再将酒精度降至8% vol,添加低聚半乳糖50 mg/mL。经最优工艺所得产品中总黄酮含量达79.51 mg/g,低聚半乳糖保留率达98.47%。其1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率为88.86%,超氧阴离子自由基(O-2·)清除率为79.91%。该研究结果表明低度滁菊浸泡酒总黄酮含量高,体外抗氧化活性显著,具有功能食品开发潜力。

关键词： 滁菊浸泡酒; 总黄酮类化合物; 抗氧化活性; 低聚半乳糖

本文引用格式

董艺凝 , 李煜 , 黄开军 , 贾胜 , 宋之文 . 富含黄酮低度滁菊浸泡酒研制及品质分析[J]. 食品与发酵工业, 2021 , 47(2) : 220 -225 . DOI: 10.13995/j.cnki.11-1802/ts.024829

Abstract

To evaluate the effect of Chuzhou chrysanthemum addition on liquor product,Chuzhou chrysanthemum was soaked into the liquor to enrich the total flavonoids,and the galacto-oligosaccharide (GOS) was added as a sweetener.The flavonoids-enriched low alcohol Chuzhou chrysanthemum-soaked liquor was developed by ultrasonic soaking at low temperature.The content of total flavonoids was used as quality index,and the optimum conditions were as follows.The ratio of dried Chuzhou chrysanthemum to base liquor was 1∶50 (g∶mL).The pre-soaked liquor was then subjected to extraction for 25 min in ice bath (0℃) under 160 W ultrasonic.After storage for 48 h,the alcohol content of the pre-soaked liquor was reduced to 8%vol.At last,the galacto-oligosaccharide was added to the low alcohol Chuzhou chrysanthemum-soaked liquor to reach a concentration of 50 mg/mL.The total flavonoid content in the product obtained by the optimized process reached 79.51 mg/g,and the retention of GOS reached 98.47%.The scavenging rate of 2,2-diphenyl-1-picylhydrazyl (DPPH) free radical was 88.86%,and the scavenging rate of superoxide anion (O-2·) free radical was 79.91%.The results showed that the low alcohol Chuzhou chrysanthemum-soaked liquor had high total flavonoids content and significant antioxidant activity in vitro,which has the potential for functional food development.

Key words： Chuzhou chrysanthemum-soaked liquor; total flavonoids; antioxidant activity; galacto-oligosaccharides

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