桂花露酒浸提及营养成分研究

杨秀莲; 常兆晶; 冯洁; 石瑞; 施婷婷; 王良桂

doi:10.13386/j.issn1002-0306.2016.21.059

桂花露酒浸提及营养成分研究

Study on Osmanthus fragrans wine's extraction and nutrient compoments

摘要

摘要: 为研究桂花露酒的浸提条件及其营养成分变化,以白酒、新鲜桂花花瓣为实验材料,采用不同的酒精度、料液比设计两因素随机区组实验,配成不同浓度的桂花露酒,测定各处理桂花露酒的营养成分,并通过主成分分析法对各处理的综合品质进行评价,确定桂花露酒的最佳浸提条件。实验结果表明:桂花露酒最佳浸提条件为白酒度数为66°、料液比为1∶20(kg∶L)、浸提时间为六个月,该条件下获得的桂花露酒营养成分含量相对最高,各营养成分含量为每升露酒含:总黄酮1.14 g、花青素7.49 mg、维生素C 39.9 mg、总糖2.58 g、Fe 1.14 mg、Mn 0.17 mg、Zn 0.94 mg、Cu 0.23 mg、Mg 7.69 mg、Ca 2.91 mg。实现了桂花露酒浸提条件的初步筛选和营养成分变化分析,为桂花露酒的进一步开发利用提供参考。

Abstract: In order to explore the different extractive conditions and nutrient compoments of Osmanthus fragrans wine,we took the white spirit and fresh petals of Osmanthus fragrans to produce the different concentrations Osmanthus fragrans wine using different alcoholic degrees and solid-liquid ratios. Then,obtained the best extractive condition of Osmanthus fragrans wine by principal component analysis.The results showed that the best Osmanthus fragrans wine extractive condition was soaking the petals into the 66 degree alcoholic under the1∶ 20( kg ∶ L) solid-liquid ratio for six months. In this condition,the contents of each nutrient compoments were the highest( total flavonoids 1.14 g,anthocyanin 7.49 mg,vitamin C 39.9 mg,total sugar 2.58 g,Fe 1.14 mg,Mn 0.17 mg,Zn 0.94 mg,Cu 0.23 mg,Mg 7.69 mg,Ca 2.91 mg). Taken together,this study had achieved the preliminary screening of Osmanthus fragrans wine extractive condition and would be helpful for the further exploration of Osmanthus fragrans wine.