基于正交设计和气相色谱-质谱法的花椒酒研制及品质特征分析

Development and quality characteristics analysis of Zanthoxylum bungeanum liquor based on orthogonal design and gas chromatography-mass spectrometry

中文关键词:  花椒酒  单因素试验  正交试验  气相色谱-质谱法

英文关键词:Zanthoxylum bungeanum liquor  single factor test  orthogonal test  gas chromatography-mass spectrometry

中文摘要:

      目的 探索并优化花椒酒泡制工艺, 分析花椒酒品质特征。方法 以花椒和白酒为主要原料, 通过单因素试验和正交试验对花椒酒的泡制工艺进行研究, 并对其色差特征、热量成分和挥发性物质进行测定。结果 花椒酒最佳泡制工艺为白酒浓度42°、花椒与白酒泡制比例1:250 (m:V)、泡制时间25 d, 该工艺制得的花椒酒感官品质优良, 色泽金黄、质地透亮, 香气和谐, 味道纯正。色差特征L*为48.79、a*为16.64、b*为9.52。每100 g花椒酒中含能量293.67 kcal、脂肪0.00 g、蛋白质0.30 g、碳水化合物5.00 g。检测出61种挥发性成分, 包括烯烃类22种、酯类18种、醇类6种、酮醚类4种、苯及其衍生物5种和其他6种。结论 试验制得的花椒酒品质优良, 来自酒体和花椒的挥发性物质共同组成了花椒酒的特殊风味。该花椒酒的研制, 扩展了花椒产品, 为花椒药用价值的发挥提供参考。

英文摘要:

      Objective To explore and optimize the processing technology of Zanthoxylum bungeanum liquor, and analyze the quality characteristics of Z. bungeanum liquor. Methods Z. bungeanum and liquor were used as the main raw materials, the brewing process of Z. bungeanum liquor was studied by single factor experiment and orthogonal experiment, and its color difference characteristics, caloric components and volatile substances were detected. Results The optimal process of Z. bungeanum liquor were liquor concentration 42°, ratio of Z. bungeanum to liquor 1:250 (m:V), the brewage time 25 d. The sensory quality of Z. bungeanum liquor prepared by this process was excellent. Its color was golden, transparent texture, aroma was harmonious, and taste was pure. The color difference characteristics were L* 48.79, a* 16.64, b* 9.52. The Z. bungeanum liquor contained 293.67 kcal of energy, 0.00 g of fat, 0.30 g of protein and 5.00 g of carbohydrate per 100 g. Sixty-one kinds of volatile components in the Z. bungeanum liquor were detected, including 22 kinds of olefins, 18 kinds of esters, 6 kinds of alcohols, 4 kinds of ketone ethers, 5 kinds of benzene and its derivatives and 6 kinds of others. Conclusion The quality of Z. bungeanum liquor prepared by this experiment is excellent, the volatile substances from the liquor and Z. bungeanum constitute the special flavor of Z. bungeanum liquor. The development of the Z. bungeanum liquor has expanded the Z. bungeanum products and provid references for the medicinal value of Z. bungeanum.