摘要
本试验对葛根中的葛根异黄酮的提取方法进行了研究,以葛根素为标准品对提取液中的葛根异黄酮含量进行测定,测定结果表明:由超声辅助提取得到的葛根异黄酮含量高于冷浸提和热回流提取,为0.735mg/mL。对65%vol汾酒、65%vol食用酒精、70%vol食用酒精三种提取溶剂进行了试验,得到的葛根异黄酮含量分别为0.735mg/mL、0.729mg/mL、0.678mg/mL,65%vol汾酒和65%vol食用酒精提取效果相差不大,但用65%vol汾酒提取后配制的酒口感更加柔顺,故选择65%vol汾酒为提取溶剂。将葛根提取液在42%vol基酒中进行试验,酒体清亮透明,绵软醇厚,舒顺适口、醇和,余味悠长,并用HPLC法测定了葛根配制酒中葛根素含量,为0.3mL/L。
The test studied the methods of isoflavones from Pueraria and measured the content of total flavonoids of extract with puerarin as standard, the the measurement results showed that ： the content of pueraria isoflavones with ultrasonic assisted extraction was 0.735mg/mL, it was higher than cold soak and heat reflux extraction. Three extraction solvent 65%vol Fen liquor, 65%vol alcohol consumption, 70%vol of alcohol consumption were tested, the content of pueraria isoflavones were 0.735mg/mL, 0.729mg/mL, 0.678mg/mL, the extraction effect of 65%vol Fen liquor and 65%vol alcohol consumption is basically the same , the research selected 65%vo1 Fen liquor as the extraction solvent to make the pueraria liquor more supple. Pueraria extract was tested in 42%vol win, the wine was clear and transparent, soft and mellow, palatability, alcohol, long aftertaste, and determined the content of puerarin by HPLC was 0.3mL / L.
出处
《酿酒》
CAS
2014年第2期50-53,共4页
Liquor Making
