【摘要】 为探索6-姜酚对姜酒风味的影响,采用高效液相色谱法测定6-姜酚,按L9(34)设计正交试验研究原料用量、酒精度、糖酸比、甘油含量等因素以及6-姜酚含量对姜酒风味的影响。结果表明,6-姜酚对姜酒风味影响最大,其含量在93±2μg/mL时姜酒的风味最佳。该结果可用于姜酒的调配和生产。更多还原

【Abstract】 In order to investigate the effects of 6-gingerol on the flavor of ginger liquor, the content of 6-gingerol was detected by high performance liquid chromatography (HPLC) and the factors including ginger content, alcohol content, su- gar-acid ratio and glycerine content were designed by the L9(34) orthogonal experiments. The results indicated that the content of 6-gingerol was the most important factor influencing the flavor of ginger liquor. As the content of 6-gingerol was 93±2 μg/mL, the flavor of the ginger liquor was the best. Such results could be used to guide ginger liquor production and ginger liquor blending.更多还原