摘要
采用常规浸提、超声波浸提和超高压浸提3种方式制备灵芝参芪露酒。常规浸提的最有浓度组合为1.5%灵芝、0.5%黄芪和0.5%党参,此时干浸出物含量、还原糖含量、总糖含量与总三萜含量分别为5.205 mg/mL、1.66 mg/mL、1.84 mg/mL和34.9 mg/L;超高压浸提的最优工艺条件为1.5%灵芝、0.5%黄芪和0.5%党参浸提前在600 MPa的压力下处理20 min,此时的干浸出物含量、还原糖含量、总糖含量与总三萜含量分别为5.985 mg/mL、2.03 mg/mL、2.27 mg/mL和37.1 mg/L;超声波浸提的最优工艺条件为1.5%灵芝、0.5%黄芪和0.5%党参、浸提前在400 W超声处理10 min,此时的干浸出物含量、还原糖含量、总糖含量与总三萜含量分别为5.985 mg/mL、2.25 mg/mL、2.12 mg/mL和36.4 mg/L;超高压技术对露酒的浸提效果有明显的影响,可显著提高浸提产物中的干浸出物含量和总糖含量,对三萜类物质的溶出效果也相对较好。而超声波浸提则可显著提高浸提产物中的还原糖含量。
Three methods(conventional extraction,ultra-high pressure extraction and ultrasonic extraction extraction)were selected to study on the technology of Lu Jiu from Ganoderma lucidum,Astragalus membranaceus and Codonopsis piiosuia.The optimum condition of the extraction extraction was 1.5%Ganoderma lucidum,0.5%Astragalus membranaceus and 0.5%Codonopsis piiosuia,and dry extract content,reducing sugar content,total sugar content and total triterpene content of the products was 5.205 mg/mL,1.66 mg/mL,1.84 mg/mL and 34.9 mg/L.The optimum condition of the ultra-high pressure extraction was that 1.5%Ganoderma lucidum,0.5%Astragalus membranaceus,0.5%Codonopsis piiosuia in the Fen-flavor liquor and treatment for 20min at a pressure of 600 MPa before soaking,and dry extract content,reducing sugar content,total sugar content and total triterpene content of the products was 5.985 mg/mL,2.03 mg/mL,2.27 mg/mL and 37.1 mg/L.The optimum condition of the ultra-high pressure extraction was that 1.5%Ganoderma lucidum,0.5%Astragalus membranaceus,0.5%Codonopsis piiosuia in the Fen-flavor liquor and Treatment for 10min at a ultrasound of 400 W before soaking,and dry extract content,reducing sugar content,total sugar content and total triterpene content of the products was 5.985 mg/mL,2.25 mg/mL,2.12 mg/mL and 36.4 mg/L.The total sugar content and triterpenoid content in the extraction products was increased by uhp extraction.However,ultrasonic extraction could significantly increase the content of reducing sugar in the extraction products.
作者
李艳婷
郭霄飞
王志伟
郭尚
Li Yanting;Guo Xiaofei;Wang Zhiwei;Guo Shang(Shanxi Academy of Agricultural Sciences,Institute of Edible Fungi,Taiyuan 030031;College of horticulture,Shanxi Agricultural University,Jinzhong,Shanxi 030801)
出处
《中国林副特产》
2020年第5期21-24,共4页
Forest By-product and Speciality in China
基金
山西省重点研发计划项目(201803D221009-2)
山西省农业科学院科研创新团队培育专项(YGC2019TD03)。
关键词
灵芝参芪露酒
超高压
超声波
浸提
Lu Jiu from Ganoderma lucidum,Astragalus membranaceus and Codonopsis piiosuia
Ultra high pressure
Ultrasound
Mmersion
