调配型五味子药酒工艺研究

目的]以五味子为主要原料、五味子乙素含量为指标,研制调配型五味子药酒。方法]以正交试验优化五味子提取工艺,通过调配得到五味子药酒。结果]五味子乙素最佳提取工艺为：乙醇浓度80%,料液比1∶8,提取时间3 h,提取3次,五味子乙素提取率达4.93%。五味子低、高度药酒的影响因素顺序均为柠檬酸添加量、蜂蜜用量、蔗糖用量。其中,低度五味子药酒的最佳配方为：按体积添加5.0%的蔗糖、0.2%的柠檬酸、0.2%的蜂蜜;高度五味子药酒的最佳配方为：按体积添加5.0%的蔗糖、0.2%的柠檬酸、0.4%的蜂蜜。结论]按此最优工艺得到的五味子药酒甜酸适口、风味较好。

Research on the Preparing Technology of the Medicinal Liquor of Chinese Magnoliavine

Objective] The new type of the medicinal liquor of Chinese Magnoliavine(Kadsura longipedunculata) was prepared based on the schizandrin from it being taken as index.Method] The extraction technique of schizandrin was optimized with orthogonal design for the preparation of the liquor.Results] The best extraction technique of schizandrin was as follows: the ethanol concentration,80%;the ratio of solid-liquid,1∶8;the extraction time,3 hours and the time of extraction,3 times.Under the optimized conditions,the extraction rate of schisandrin reached 4.93%.The order of the addition material in the medicinal liquor,which affected its degree at a low or a high level,was the citric acid > honey > sugar.The best formula for medicinal liquor with a low degree was as follows: 5.0% sucrose,0.2% citric acid and 0.2% honey by volume;and with a high degree,5.0% sucrose,0.2% citric acid and 0.4% honey by volume.Conclusion]The medicinal liquor prepared with the technology had better taste.