【摘要】 应用正交实验法优化玛咖虫莲保健酒的配方、浸提工艺,为其实际生产玛咖虫莲保健酒的质量进一步研究提供理论依据和技术手段。以玛咖、虫莲为主要原料,辅以小红参、枸杞,采用青稞清香型白酒为基酒泡制,应用L₁₆（4⁵）正交实验法,以玛咖虫莲保健酒的感官为指标,确定玛咖、虫莲、小红参、枸杞的配比;在最佳配方条件下,应用L₉（3⁴）正交实验法,以玛咖虫莲保健酒中的多糖为指标,对浸提酒中多糖的含量进行分析,选出玛咖虫莲保健酒的最适宜工艺条件。结果表明:当玛咖为15 g、虫莲为6 g、枸杞4 g、小红参为1.5 g时,玛咖虫莲保健酒的感官为最佳;玛咖虫莲浸提酒最佳工艺即玛咖、虫莲、小红参和枸杞皆粉碎为80目,青稞酒的酒精度为55%vol,每隔10天超声波萃取1次（每次萃取15 min）,浸提时间180天,得到的玛咖虫莲保健酒中含多糖1614 mg/L,芥子油苷0.12%,蛋白质为1.5%;最佳配方在最佳工艺条件下,玛咖虫莲保健酒符合露酒的标准。粉碎浸提法制得玛咖虫莲保健酒的工艺及质量控制方法简便可行,稳定可靠,此配方研究已获得国家专利（专利号CN200810233796.X）,玛咖虫莲保健酒中的多糖和芥子油苷为其质量标准提供了实验基础。更多还原

【Abstract】 The aim was to optimize recipe and extraction techniques for healthcare wine of Lepidium meyenii and Sanguisorba filiformis with orthogonal design, in order to provide theoretical references and technologiesfor further research on the healthcare wine quality. With Lepidium meyenii, Sanguisorba filiformis, Galium elegans and medlar as test materials, the research determined the proportions of different components byorthogonal design of L₁₆（4⁵） and took taste of the healthcare wine as an index. With the optimal recipe, thecontent of polysaccharide from the extracted wine was analyzed to select optimal techniques for the healthcarewine by orthogonal design of L₉（3⁴）. The research showed that the taste of the healthcare wine was the bestwhen the optimal recipe included 15 g Lepidium meyenii, 6 g Sanguisorba filiformi, 4 g medlar and 1.5 g Galium elegans. When the optimal technique involving all the components grinded to 80 mu was applied,alcoholic strength of highland barley wine was 55%vol, ultrasonic wave extraction was conducted every 10 days（extraction lasting for 15 min each time）, and the extraction duration was 180 d, the healthcare wine of Lepidium meyenii and Sanguisorba filiformis contained 1614 mg/L polysaccharide, 0.12% glucosinolate, and1.5% protein, which were in consistent with national standards on alcoholic drinks with fruit juice. The research demonstrated that it was feasible and effective to produce healthcare wine of Lepidium meyenii and Sanguisorba filiformis by grinding and extraction method, which had been granted with national patent（No.CN200810233796.X）, and polysaccharide and glucosinolate contained in the healthcare wine laid anexperimental foundation for quality standard.更多还原