| 党参酒发酵工艺优化及成分表征 |
| 投稿时间：2023-11-08 点此下载全文
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| 引用本文：崔粲,梁雨璐,黄建梅.党参酒发酵工艺优化及成分表征[J].中国现代中药,2024,26(10):1754-1764 |
| DOI：10.13313/j.issn.1673-4890.20231108001 |
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| 中文摘要:目的 优化党参酒发酵工艺，通过超高效液相色谱法（UHPLC）指纹图谱及其中刺五加苷B、党参炔苷的含量对党参发酵酒进行综合表征。方法 以乙醇体积分数（酒精度）、残糖质量浓度、感官评价为考察指标，通过单因素试验及正交试验优化党参发酵工艺条件。建立UHPLC指纹图谱，测定刺五加苷B、党参炔苷的含量。结果 最佳发酵工艺条件为党参添加量5%、初始糖质量分数22%、酵母添加量0.4%、主发酵温度25 ℃、主发酵时间3 d、后发酵时间11 d。发酵14 d后，酒精度可达8%vol，残糖质量浓度6.5 mg·mL–1，酒体澄清、淡黄色、淡淡党参香气。12批党参发酵酒指纹图谱相似度均大于0.992，各批发酵酒指纹图谱无明显差异。党参发酵酒中刺五加苷B、党参炔苷含量与党参水煎液中基本一致。结论 建立的UHPLC指纹图谱及成分含量测定方法操作简单、准确，优选的党参酒发酵工艺简便、稳定可行，获得的党参发酵酒均匀一致、口味柔和，可规范党参酒的发酵工艺，为其工业化生产提供参考。 |
| 中文关键词:党参酒 发酵 工艺优化 正交试验 超高效液相色谱法 指纹图谱 含量测定 |
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| Optimization of Fermentation Process and Composition Characterization of Codonopsis pilosula Wine |
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| Abstract:Objective To optimize the fermentation process of Codonopsis pilosula wine and comprehensively characterize the fermented wine by ultra-high performance liquid chromatography (UHPLC) fingerprinting and the content analysis of eleutheroside B and lobetyolin.Methods With alcohol content, residual sugar, and sensory evaluation as evaluation indicators, the fermentation conditions of C. pilosula wine were optimized using single-factor experiments and orthogonal experiments. The UHPLC fingerprinting was established and the content of eleutheroside B and lobetyolin was measured.Results The optimal fermentation conditions were as follows: 5% C. pilosula addition, 22% initial sugar content, 0.4% yeast addition, main fermentation temperature of 25 ℃, main fermentation time of 3 days, and secondary fermentation time of 11 days. After 14 days of fermentation, the alcohol content reached 8%vol, residual sugar was 6.5 mg·mL–1, and the wine was clear, pale yellow with a faint aroma of C. pilosula. The fingerprint similarity of 12 batches of fermented C. pilosula wine was greater than 0.992, with no significant differences among batches. The content of eleutheroside B and lobetyolin in the fermented C. pilosula wine was consistent with that in C. pilosula decoction.Conclusion The established UHPLC fingerprinting and content determination methods are simple and accurate. The optimized fermentation process for C. pilosula wine is simple, stable, and feasible. The obtained fermented C. pilosula wine is uniform, mild in taste, and can standardize the fermentation process of C. pilosula wine, providing a reference for its industrial production. |
| keywords:Codonopsis pilosula Wine fermentation process optimization orthogonal experiment UHPLC fingerprint content determination |
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