【摘要】 该研究以瓜蒌、薤白为原料，采用渗漉法制备瓜蒌薤白保健酒，以总黄酮含量及浸出率为评价指标，通过单因素和正交试验优化其渗漉工艺条件，考察基酒类型、酒精度和糖度对其感官品质的影响，并对其抗氧化活性进行评价。结果表明，瓜蒌薤白保健酒的最佳渗漉工艺为：料液比1∶14(g∶mL)、渗漉速度3 mL/min、酒精度60%vol、浸渍时间24 h。在此优化条件下，浸出率为1.92%，总黄酮含量为179.63μg/mL；瓜蒌薤白保健酒最佳调配工艺为：以清香型白酒为基酒，酒精度为36%vol，糖度为8%。所制得的瓜蒌薤白保健酒的1,1二苯基-2-三硝基苯肼（DPPH）、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS~+）、OH自由基清除率和总还原能力分别为90.32%、91.47%、91.53%和1.441，均显著高于单独采用瓜蒌或薤白制得的保健酒，且OH自由基清除率和总还原能力显著优于某市售保健酒。更多还原

【Abstract】 In this study, using Gualou and Xiebai as r aw materials, Gualou Xiebai health wine was prepared with percolation method. Using total flavonoids contents and extraction rate as the evaluation indexes, the percolation process conditions were optimized by single factor and orthogonal tests, the effects of base liquor type, alcohol content, and sugar content on the sensory quality of the health wine were investigated, and the antioxidant activity was evaluated. The results showed that the optimal percolation process of Gualou Xiebai health wine was as follows: material and liquid ratio1∶14(g∶ml), percolation rate 3 ml/min, alcohol content 60%vol, maceration time 24 h. Under the optimized conditions, the extraction rate was 1.92% and the total flavonoids contents were 179.63 μg/ml. The optimum preparation process of Gualou Xiebai health wine was as follows: using light-flavor(Qingxiangxing) Baijiu as the base liquor, alcohol content 36% vol and sugar content 8%. The scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS~+), hydroxyl radicals and total reducing ability of Gualou Xiebai health wine were 90.32%, 91.47%, 91.53% and 1.441, respectively, which were significantly higher than the health wine prepared with Gualou or Xiebai alone.The hydroxyl radicals scavenging rate and total reducing ability were significantly better than those of health wine in certain market.更多还原