药用米酒发酵过程中的成分变化

以10种中药材和大米为原料，采用酵母菌、曲霉菌（Aspergillus kawachii,Aspergillus shirousamii)，发酵制取药用米酒。在18℃，60d的发酵过程中，测定不同试验组（对照组、添加中药粉末、添加中药浸出物组）其总酸度、总糖度、乙醇含量和参数pH值、色度的变化。结果表明：总酸度的含量不断增加，其中以中药粉末添加组的含量最高。总糖含量在发酵初期急剧下降，后期变化不大，不同试验组含量相当。采用气相色谱分析乙醇含量，中药粉末添加组中的乙醇含量高于其他2组。pH值的变化，2组呈相同的趋势，在发酵初期下降，后期又缓慢增加，色度的变化，不同试验组均前期变化较快，后期变化不大。

Changes of Chemical Components of Medical Rice Wine During Fermentation

In order to provide basic data for the research of traditional herb wine, rice and ten kinds of herbal medicine were used as materials and fermented with yeast, Aspergillus kawachii and Aspergillus shirousanii . During the 60 days fermentation, the changes of chemical components were determined. The results showed that total acid content was increased, and was highest in the group of herb powder added. The content of total sugar was decreased during early fermentation stage and no significant changes thereafter. Ethyl alcohol content was determined with gas chromatography and found that it was highest in the group with the addition of herb powder. The pH was decreased during the early fermentation stage and then increased slightly. The color value is changeable in the early period, then no significant change lately.