富含黄酮低度滁菊浸泡酒研制及品质分析

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...

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

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.