CAJ | 학술논문

采用超声波破碎法对茯苓进行前处理，对茯苓白酒浸提工艺进行研究，结果表明，优化的工艺条件为：超声波前处理15min，料液比1∶6，浸提时间20d，浸提原浆白酒酒度55%vol，在此条件下制得的茯苓白酒中茯苓多糖含量可达19.05mg/L。GC分析表明，经超声波处理后，茯苓白酒中乙酸乙酯含量有所增加，乳酸乙酯含量略有升高，杂醇油含量无明显变化。
채용초성파파쇄법대복령진행전처리，대복령백주침제공예진행연구，결과표명，우화적공예조건위：초성파전처리15min，료액비1∶6，침제시간20d，침제원장백주주도55%vol，재차조건하제득적복령백주중복령다당함량가체19.05mg/L。GC분석표명，경초성파처리후，복령백주중을산을지함량유소증가，유산을지함량략유승고，잡순유함량무명현변화。
Poria cocos was pretreated by using ultrasonic fragmentation, the extraction technology of liquor of poria cocos was studied. The results showed that the optimum conditions for the process are as follows: the time of pretreatment was 15 min, the ritio of raw materials and water was 1:6, the time of extraction was 20d, the alcohol degree of Puree liquor was 55% (V/V), under the above conditions, poria polysaccharide content in the produced liquor reached up to 19.05 mg/L. GC Analysis showed that the content of ethyl acetate and ethyl lactate were increased in Liquor of Poria cocos after using ultrasonic fragmentation, but the content of fusel oil was not changed obviously.