Daim ntawv thov Cistanche Deserticola Extract nyob rau hauv txawv Flavor Baijiu Ⅱ

2 Cov txiaj ntsig thiab kev txheeb xyuas

2.1 Kev hloov pauv ntawm cov qauv cawv

Caw tasting hauv kev lag luam feem ntau muaj cov kws tshaj lij kev paub txog kev ua yeeb yam ua qhov kev ntsuam xyuas zoo ntawm cov aroma, saj, thiab xim ntawm cov cawv. Nyob rau tib lub sijhawm, modernbionic tsom technologies xws li cov nplais hluav taws xob thiab hluav taws xob qhov ntswg kuj tuaj yeem siv los txheeb xyuas qhov saj thiab aroma ntawm cawv. [12-13]. Raws li cov khoom siv cawv, saj yog qhov tseem ceeb heev. Cov qauv cawv cawv no tuaj yeem ntsuas tau qhov tseeb dua raws li kev ntsuas kev ntsuas ua ke nrog kev ntsuas tus nplaig hluav taws xob.

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Kev nthuav qhia zoo heev ntawm qhov sib txawv ntawm cov cawv. Cov txiaj ntsig ntawm kev ntsuas phau ntawv tau qhia hauv Table 2. Los ntawm cov qhab nia thiab cov lus qhia dav dav, txhua qhov dej cawv tsis tsim cov tsw phem tom qab ntxivCistanche deserticola extract, thiab qhov saj kuj nyob ze rau ntawm cov cawv dawb paug.

Tsis tas li ntawd, los ntawm daim ntawv qhia tus nplaig hluav taws xob (pom hauv daim duab 1A, daim duab 1B thiab daim duab 1C), nws tuaj yeem pom tau tias tom qab ntxiv Cistanche deserticola extract rau lub teeb-flavor thiab Maotai-flavor cawv, lub ntsiab saj xws li qab ntsev, qab zib, qaub, iab, astringent, thiab umami tsis muaj qhov txawv txav; Tom qab ntxiv Cistanche deserticola extract rau cov cawv muaj zog, lub iab, astringency, post-iab thiab post-astringency ntawm cawv tau me ntsis qaug zog. Txawm li cas los xij, ua ke nrog cov txiaj ntsig kev ntsuam xyuas, nws tuaj yeem pom tau tias qhov kev hloov pauv tsis cuam tshuam rau qhov kev ntsuam xyuas cov txiaj ntsig, qhia tias qhov iab thiab astringency ntawm cov cawv tsis cuam tshuam los ntawm qhov sib ntxiv.f Cistanche deserticola extract. Lub concentration hloov ntawm cov yam ntxwv yam ntxwv tsis ncav cuag qhov pib perceptible [14]. Nws tuaj yeem pom tau tias qhov sib ntxiv ntawm Cistanche deserticola extract yuav tsis muaj kev cuam tshuam loj rau cov yam ntxwv tsw ntawm txhua qhov cawv.

2.2 Kev ntsuam xyuas ntawm Kev qaug cawv

Nws yog feem ntau ntseeg hauv kev lag luam tias kev qaug cawv tsawg yog qhov ntsuas tseem ceeb ntawm cov cawv zoo. Cov dej cawv zoo nrog kev zoo siab tom qab haus dej yuav tsum tso cai rau cov neeg tau txais kev haus cawv maj mam thiab sawv sai sai tom qab haus. Lawv yuav tsum tsis txhob muaj qhov ncauj qhuav lossis taub hau tom qab haus dej, thiab xav tias tshiab thiab xis nyob. Tus qauv tsiaj rau kev ntsuas kev qaug cawv thiab cov qauv rau kev ntsuas kev qaug cawv yog thawj zaug tsim los ntawm Rao Jiaquan li al. [15]. Los ntawm kev txheeb xyuas tus cwj pwm ntawm tus tsiaj thiab biochemical ntsuas, tus nqi qaug cawv lossis qaug cawv ntawm qhov ntsuas cawv tau txais, los ntsuas qhov qaug cawv tom qab haus cawv. Cov cuab yeej rau kev sib piv thiab ntsuas kev nplij siab yog qhov paub tab [16]. Nyob rau hauv txoj kev tshawb no, los ntawm kev sau cov righting reflex disappearance time, righting and righting reflex reflex time, and other parameters after the mouth administration of nas, intoxication latency and intoxication period of nas tau txais. Tom qab ntawd qhov kev sib piv ntawm cov qauv cawv cawv nrog cov khoom qab zib dawb tau suav nrog. Tus nqi qaug cawv piv txwv, thiab cov txiaj ntsig kev soj ntsuam tau pom nyob rau hauv Table 3. Cov txiaj ntsig kev sim tau pom tias tom qab ntxiv Cistanche deserticola extract rau lub teeb-tshuaj thiab muaj zog-flavor cawv, lub sijhawm intoxication latency ntawm cov nas tau ntev heev (P<0.05), and the duration of the intoxication period was also slightly shortened. The intoxication levels were 82.23% and 75.24% respectively. Both are <100%, indicating that the light-flavor and strong-flavor liquors added with Cistanche deserticola extract have the characteristics of getting drunk more slowly after drinking compared with the blank liquor samples, and the quality of the liquor body has been significantly improved. The intoxication period of the Maotai-flavor liquor added with Cistanche deserticola extract was significantly shortened (P<0.01), and the intoxication degree value was 82.56%, indicating that the Maotai-flavor liquor added with Cistanche deserticola extract was easier to regain consciousness after being drunk than the blank liquor sample, and the alcohol quality There is also a significant improvement.

Txawm li cas los xij, thaum lub sij hawm soj ntsuam, ib tus nas tsis sawv thaum lub zog-flavor dawb paug qauv raug tswj hwm. Ob tug nas tsis sawv thiab ib tug tuag thaum cov kua ntses-flavor dawb wine coj mus kuaj thiab kuaj cawv coj mus kuaj. Qhov no tej zaum yuav muaj feem xyuam rau qhov muaj zog aroma. Nws muaj feem xyuam rau tus kheej qhov sib txawv ntawm cov khoom xyaw uas muaj nyob rau hauv Maotai-flavor cawv thiab lub peev xwm ntawm nas los metabolize ethanol. Cov kev tshawb fawb tau pom tias oxidation thiab decomposition tus nqi ntawm cov cawv ntau dua hauv cawv hauv lub cev qeeb dua li ntawm ethanol, thiab lawv nyob hauv lub cev ntev dua. Lawv yog cov tshuaj lom rau cov kab mob thiab muaj peev xwm ua rau muaj kev phom sij uas ua rau muaj kev qaug cawv tsis zoo [17]. Los ntawm kev tshawb fawb ntawm Zhang Busheng et al. [18], nws paub tias lub teeb-flavor cawv muaj qee qhov tsw qab, thaum muaj zog-ntsuab thiab kua ntses-flavor cawv muaj ntau yam tsw qab, ntawm cov cawv ntau dua xws li n-butanol, n-pentanol Cov ntsiab lus ntawm cawv, n-hexyl cawv, thiab isoamyl cawv yuav muaj kev cuam tshuam tsis zoo rau kev haus cawv tom qab haus cawv [19]. Tsis tas li ntawd, vim tias ethanol metabolism feem ntau nyob ntawm cov ntsiab lus thiab kev ua haujlwm ntawm cawv dehydrogenase thiab acetaldehyde dehydrogenase hauv lub cev, thiab cov noob ntawm cawv dehydrogenase thiab acetaldehyde dehydrogenase yog polymorphic, enzymes qhia los ntawm cov alleles muaj qhov sib txawv loj heev [20] . Thaum ethanol tshaj li qhov muaj peev xwm metabolic ntawm lub enzyme, nws yuav ua rau acetaldehyde mus rau hauv lub cev, ua rau lom thiab txawm tuag ntawm nas [21].

2.3 Xim hloov ntawm cov qauv cawv

Food color is an important basis for judging food quality and has an important impact on the commodity value of food. Food color changes will affect consumers' perceptions and choice [22-23]. Research by Wang Fei et al. [24] pointed out that for the color change of wine, when △E ≥ 1.00, professional tasters can identify the difference; when △E ≥ 1.50, ordinary people can distinguish the difference. Another study found that when △E≥5.00, ordinary people can easily perceive the color difference between objects [25]. In this study, after Cistanche deserticola extract was added to different flavor liquors, the wine samples all showed a bright brown color, but there were obvious differences in color depth. When △E≥3.00, the wine samples could be easily identified by the naked eye. It can be seen from Figures 2 to 5 that the initial color difference of the test wine samples from high to low is strong aroma (33.62±0.30)>sauce aroma (26.47±0.04)>light aroma (22.50±0.26). The color parameters of each aroma test wine sample were regularly tracked and tested. As shown in the data in Table 4, the color parameters da and db of the three aroma wine samples are both positive values and db>da, qhia tias cov qauv cawv muaj lub suab tsis zoo. Cov xim liab yog daj, thiab xim yog xim daj.

Cov qauv cawv kuaj tau muab tso rau hauv qhov kub thiab txias tsis tu ncua. Cov xim sib txawv ntawm lub teeb-ntsuab thiab muaj zog-flavor wine coj mus kuaj pom ib tug maj mam nce. Cov xim sib txawv ntawm cov kua ntses-flavor wine qauv hloov me ntsis hauv thawj 6 lub hlis. △E＜1.00, 6 lub hlis rov qab

Maj mam nce ntxiv raws sijhawm; Tom qab tau tso tseg rau 12 lub hlis, qhov da, db, thiab dE qhov tseem ceeb ntawm peb qhov qauv cawv txiv hmab tag nrho tau nce ntau dua piv nrog cov nqi pib (P<0.05), and the db value increased more, and the sensory The color of the wine sample deepened and turned yellow. In an indoor environment, the color difference between light-flavor and strong-flavor wine samples was relatively stable in the first 3 months, with △E<1.00, and then gradually increased over time; the color difference of the sauce-flavor wine samples dropped significantly in the first month, with △E <–1.50, the color difference continued to increase after 3 months; after being left for 12 months, the colors of the three aromatic wine samples also deepened significantly compared with the initial values (P<0.05), but the degree of deepening was not as good as that of wine in a constant temperature and light-proof environment. Sample. In a constant temperature light environment, the color difference of the three aromatic wine samples decreased significantly within 15 days, with △E＜–1.50. After that, the color difference of each wine sample gradually increased; after being left for 3 months, compared with the initial value, the color difference of the light aromatic wine sample increased significantly ( P<0.01), but the DB value of the strong-flavor wine sample is smaller than the initial value (P<0.01). The wine sample appears slightly faded, but the color difference is not significantly different from the initial value (P>0.05), while the Maotai-flavor wine sample The db and dE values of the sample were not significantly different from the initial values (P>.05), thiab tsis muaj qhov pom tseeb hloov ntawm cov xim ntawm cov qauv cawv ntawm qhov kev xav. Nws tuaj yeem pom tias tsim nyog teeb pom kev zoo ntawm cov cawv txiv hmab uas muaj Cistanche deserticola extract yuav pab tau cov cawv. Lub cev xim tseem nyob ruaj khov. Nyob rau hauv qhov tsaus ntuj thiab kub kub ib puag ncig, xim sib txawv ntawm peb qhov kev sim ntsuas cawv txuas ntxiv tau nce sai heev thaum lub sijhawm. Tom qab muab tso rau 3 lub hlis, piv nrog tus nqi pib, tus nqi dB ntawm cov qauv cawv tau hloov ntau tshaj (P<0.01), △E>10<0.01). It can be seen that temperature has the greatest impact on the color stability of the wine body.

2.4 Hloov cov ntsiab lus ntawm cov khoom xyaw nquag hauv cawv

Echinaceaside thiab verbascoside yog cov khoom xyaw tseem ceeb ntawm Cistanche deserticola, thiab lawv cov ntsiab lus hloov pauv tuaj yeem siv los ua lub hauv paus tseem ceeb rau kev txiav txim siab qhov zoo thiab ruaj khov ntawm cov cawv txiv hmab. Txoj kev tshawb no tau ua cov kev soj ntsuam tsis tu ncua ntawm cov ntsiab lus ntawm echinacoside thiab verbascoside nyob rau hauv cov dej cawv sib txawv. Cov txiaj ntsig kev xeem tau pom tias nyob rau hauv ib puag ncig sib txawv, cov ntsiab lus ntawm ob qho tib si tau pom qhov kev poob qis zuj zus nrog lub sijhawm, uas zoo ib yam nrog Zhang Chao li al. [8] ntawm

The research results are consistent. From the data in Tables 5 and 6, it can be seen that when the wine samples were placed at a constant temperature, away from light, and in an indoor environment for 12 months, the degradation rate of echinaceaside was >40.00%, and the degradation rate of verbascoside was >30. 00%. thiab

Ob qho tib si-kub lub teeb thiab lub teeb-pov thawj qhov kub-kub ib puag ncig yuav ua rau kom tus nqi degradation ntawm echinaceaside thiab verbascoside. Cov qauv cawv tsuas yog muab tso rau hauv lub teeb thiab kub ib puag ncig rau 3 lub hlis. Tus nqi degradation ntawm echinaceaside tau tshaj 40.00%, thiab tus nqi degradation ntawm verbascoside tau tshaj 40.00%. 50. 00%. Nyob rau tib lub sijhawm, kev ruaj ntseg ntawm verbascoside muaj kev cuam tshuam ntau dua los ntawm lub teeb thiab qhov kub thiab txias ib puag ncig, thiab nws qhov degradation tus nqi siab tshaj 60.00% nyob rau hauv lub teeb-flavor thiab Maotai-flavor wine qauv. Hauv kev sib piv, echinaceaside thiab verbascoside tau ruaj khov dua hauv Cistanche deserticola extract hauv cov cawv muaj zog (P<0.05).

Muaj qee cov ntaub ntawv qhia txog kev tshawb fawb txog cov khoom degradation ntawm echinacoside thiab verbascoside. Kev tshawb fawb los ntawm Yan Yu et al. [26] xaus lus tias echinaceaside hloov mus rau hauv verbascoside hauv methanol ntawm 40 degree .

thiab Cistancheside A, me ntsis cis / trans isomerization tshwm sim ib txhij. Cov txiaj ntsig kev tshawb fawb ntawm Zhou Fei [27] tau lees paub tias thaum khaws cia hauv cov xwm txheej zoo tib yam (pH 6.00, Tsawg dua lossis sib npaug li 37 degree, tiv thaiv los ntawm lub teeb), ester daim ntawv cog lus ntawm verbascoside hauv phenylethanoid glycoside aqueous kua tawg los tsim caffeic acid thiab decaffeoyl verbascoside (Verbasoside). , thiab ib txhij tsim isomurabasin. Thaum khaws cia rau hauv qhov kub thiab txias (Ntau dua lossis sib npaug li 50 degree), hydrolysis, isomerization, thiab oxidation tshwm sim. Cov khoom siv hydrolysis yog Verbasoside, thiab cov khoom oxidation yog -oxoacteoside thiab Campneoside II (Campneoside II). Tsis tas li ntawd, nws cov khoom isomerization isovarbasoside. Nws yuav ntxiv oxidized rau Isocampneoside II. Tsis tas li ntawd, kev tshawb fawb los ntawm Wu Gaili li al. [28] pom tias qhov ruaj khov ntawm verbascoside tau yooj yim cuam tshuam los ntawm tus nqi pH. Qhov siab dua tus nqi pH, qhov nrawm dua nws qhov degradation. Hauv ib puag ncig acid tsis muaj zog (pH<5.00), verbascoside is easily converted to Isisomulbascoside. The system in this study belongs to a weak acid environment. The pH of the three flavor wine samples is <4.00. However, there are many trace components in the liquor system. Under different environments, will organic acids, alcohols, aldehydes, and esters induce echinacea? Glycosides and verbascosides produce differential degradation products, which require further study.

High-Quality Cistanche Extract

Tsis tas li ntawd, txoj kev tshawb fawb no tau xaus lus tias cov xim ntawm peb qhov kev xeem cov cawv txiv hmab tau hloov mus rau qhov sib txawv nyob rau hauv ib puag ncig sib txawv, thiab cov kev hloov pauv ntawm cov xim ntawm lub cev cawv yuav tsum zoo sib xws rau cov kev hloov hauv nws cov khoom siv. Los ntawm kev txheeb xyuas kev sib raug zoo, nws tau pom tias nyob rau hauv qhov kub thiab txias, tsaus ntuj, thiab sab hauv ib puag ncig, cov ntsiab lus hloov pauv ntawm echinacoside thiab verbascoside nyob rau hauv lub teeb thiab muaj zog aroma test wine kuaj tau cuam tshuam tsis zoo nrog cov xim sib txawv ntawm cov qauv cawv (R<

-{{0}}.80); Nyob rau hauv ib puag ncig lub teeb-pov thawj thiab kub-kub, cov ntsiab lus hloov ntawm echinacoside thiab verbascoside nyob rau hauv lub teeb-ntsuab thiab sauce-flavor test wine tests tau muaj kev cuam tshuam tsis zoo nrog cov xim sib txawv ntawm cov qauv cawv (R＜-0.80). Qhov no tau lees paub tias kev hloov xim ntawm cov cawv txiv hmab uas muaj Cistanche deserticola extract yog ze ze rau kev degradation ntawm echinacoside thiab verbascoside. Yog li ntawd, rau kev tswj kom zoo ntawm Cistanche deserticola cawv, kev hloov pauv ntawm cov khoom xyaw nquag ntawm lub cev cawv thiab qhov cuam tshuam ntawm cov xim ntawm lub cev cawv yuav tsum tau txiav txim siab tib lub sijhawm.

3 Kev xaus

Nyob rau hauv txoj kev tshawb no, Cistanche deserticola extract tau ntxiv rau 50% vol ntawm lub teeb-tsav, muaj zog-flavor, thiab sauce-flavor cawv. Los ntawm kev ntsuam xyuas phau ntawv thiab ntsuas hluav taws xob tus nplaig, nws tau xaus lus tias ntxiv Cistanche deserticola extract tsis muaj qhov cuam tshuam tseem ceeb rau txhua qhov tsw cawv lub ntsiab lus thiab saj. Kev cuam tshuam; Tsiaj intoxication tests qhia tau hais tias ntxiv Cistanche deserticola extract tuaj yeem txo tus nqi intoxication ntawm cov cawv sib txawv thiab txhim kho lawv cov kev nplij siab tom qab haus dej; kev ntsuam xyuas kev ruaj ntseg

Cov txiaj ntsig tau pom tias cov xim ruaj khov ntawm cov cawv sib txawv uas muaj Cistanche deserticola extract feem ntau cuam tshuam los ntawm qhov kub thiab txias. Qhov kub ntawm 50 degree tuaj yeem ua rau cov xim ntawm lub cev cawv kom tob zuj zus, thaum lub teeb pom kev nruab nrab tuaj yeem ncua cov txheej txheem no, tab sis kev teeb pom kev tsis tu ncua yuav ua rau cov xim ntawm lub cev caw tuaj yeem tshwm sim. Nws yuav tsum ploj mus. Tsis tas li ntawd, ob qho tib si lub teeb thiab kub kub adversely cuam tshuam rau stability ntawmechinacoside thiab verbascoside, lub ntsiabcov khoom xyaw nquagnyob rau hauv lub xeem cawv, thiab ceev lawv degradation tus nqi. Nyob rau tib lub sij hawm, lub degradation ntawmechinacoside thiab verbascosideyog ze ze rau kev hloov xim ntawm lub cev cawv. Muab qhov no, nyob rau hauv cov txheej txheem tsim khoom tiag tiag, cov cawv uas tsim nyog tuaj yeem raug xaiv raws li cov khoom muag raws li daim ntawv thov caw lub cev ntawmCistanche deserticola; Thib ob, txhawm rau ntxiv dag zog rau kev saib xyuas kev noj qab haus huv ntawm cov khoom, nws yog ib qho tsim nyog yuav tsum tau ua raws li cov qauv kev hloov pauv ntawm cov khoom xyaw nquag muaj nyob hauv Cistanche deserticola thiab cov tsiaj ua haujlwm pom kev kuaj Tom qab tshawb xyuas qhov tsim nyog ntau npaum li cas, peb tuaj yeem ua cov kev tshawb fawb zoo thiab ntau ntxiv ntawm cov khoom degradation ntawmechinacoside thiab verbascosidenyob rau hauv sib txawv tsw cawv kom meej seb puas hloov nyob rau hauv lawv cov ntsiab lus yuav cuam tshuam raukev noj qab haus huv muaj nuj nqi ntawm cov cawv. Nyob rau tib lub sijhawm, nws yog ib qho tsim nyog los ntxiv dag zog rau kev tswj hwm ntawm wine xim stability thiab ua qhov tsim nyog ntsuas kom tsis muaj zog ntawm qhov kub thiab txias ntawm cov xim caw.

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