Objective: Kudzu root, fern root, lily, and yam bean are characteristic plant resources in Wuling Mountain Area, the gelatinization and instant properties of these four starches was analyzed in this study. Methods: SEM, RVA, and DSC were used to investigate the gelatinization properties of the starches, and the transparency and apparent fluidity of starch pastes was used to analysis the instant properties. Results: The granule of kudzu root, fern root, and yam bean starches showed similar morphology, most of which are spherical, but lily starch exhibited spindle-shaped morphology. The RVA results showed that the peak viscosity of lily starch was the highest [（7.00±0.03） Pa·s] among these four starches. The setback value of kudzu root starch and lily starch was more than fern root starch and yam bean starch, which indicating that kudzu root starch and lily starch was easy to retrograde. The DSC results showed that the initial gelatinization temperature of fern root starch was 59.4 ℃, which was the lowest among these starches, indicating that it was easy to gelatinize. Lily starch has the highest gelatinization enthalpy, which is 15.64 J/g, indicating that more heat was required for gelatinization. After gelatinization, the kudzu root starch paste has the best transparency with a light transmittance of 29.11%, while lily starch paste has a light transmittance of only 12.25%. Kudzu root starch paste and lily starch paste was easy to form gels, but the fluidity was poor. Conclusion: Lily starch and kudzu root starch have similar instant properties and have potential for the development of instant foods, fern root starch and cold potato starch showed a lower retrogradation value, and their paste showed better fluidity, which can be used to inhibit the retrogradation of food.

Objective: To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. Methods: Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of five groups of Hexi balsamic vinegar of different years in 2017, 2018, 2019, 2020 and 2021. Results: A total of 117 volatile aroma components were detected in 5 groups of Hexi balsamic vinegar of different vinegar ages, 25 alcohol substances, 13 aldehydes, 14 acids, 24 esters and 41 other (ethers, phenols, alkane heterocyclic compounds, etc.) substances, the proportion of the quantity of substances in each of the five categories of substances to the total quantity of substances is 21.4%, 11.1%, 12.0%, 20.5% and 35.0%, respectively. The volatile aroma substances of Hexi balsamic vinegar in 2017, 2018, 2019, 2020 and 2021 were 29, 31, 35, 41 and 41 substances, respectively. With the prolongation of aging time, the number of alcohols showed a "W" pattern; the number of aldehydes, acids and other substances showed a rising trend before decreasing; the overall trend of the number of esters was not obvious. The relative contents of aldehydes and other substances showed an overall increasing trend; the relative contents of acids and esters showed an overall decreasing trend; the relative contents of alcohols showed an increasing and then decreasing trend. Conclusion: There were differences in the types and contents of volatile aroma components of Hexi balsamic vinegar with different vinegar ages, and the quality of Hexi balsamic vinegar in 2019 was relatively better among the five groups of samples studied.

目的:研究五倍子及其复方对痤疮致病细菌表皮葡萄球菌和大肠杆菌的体外抑制作用,筛选出外用治疗痤疮效果最佳的五倍子复方.方法:采用试管二倍稀释法测定9种中药提取物对表皮葡萄球菌和大肠杆菌的最小抑菌浓度(MIC),并采用正交试验法研究对痤疮致病菌具有较强抑制作用的中药配伍.结果:9种中药提取物对2种细菌均有不同程度的抑制作用,其中五倍子单宁酸的抑菌效果最好,对大肠杆菌和表皮葡萄球菌的MIC分别为12.5、0.02mg/mL.正交试验结果表明,黄连、五倍子、牡丹皮、蒲公英、赤芍和黄芩这6种中药分别以1.25 ∶ 1.0 ∶ 0.75 ∶ 2.5 ∶ 3.6 ∶ 5.0的比例配伍时对2种致病菌具有最佳抑菌效果.结论:以五倍子、黄连、牡丹皮、蒲公英、赤芍和黄芩提取物配伍的复方对痤疮致病细菌大肠杆菌和表皮葡萄球菌有明显的抑制作用.

以百合、高粱为主要原料,辅以大米、玉米,研究半固态法酿造百合多粮白酒的工艺条件,运用正交试验、响应面试验,对百合多粮白酒酿造的糖化和酒精发酵阶段的工艺条件进行优化,并对其风味进行分析.研究结果表明:糖化优化条件为物料初始含水量55％、糖化曲用量0.6％、糖化时间16 h、糖化温度28℃;酒精发酵优化条件为料液比(m糖化料:V水)1:2(g/mL)、发酵曲用量1.4％、发酵时间9 d、发酵温度28℃;在此条件下得到蒸馏基酒,测得出酒率为(43.57±0.58)％,总酸含量(0.61±0.28)g/L,总酯含量(2.83±0.64)g/L.采用GC-MS直接进样检测,共鉴定出32种微量风味物质,主要为乙酸乙酯、异戊醇、异丁醇、乙缩醛、棕榈酸乙酯等.酿造所得到的百合多粮白酒以发酵香及粮香为主,口感醇甜爽净,具有类似清香型白酒的基本风格特征.

以不同类别的杜仲茶为对象,探究了杜仲茶汤胶体特性与综合品质的关系.先测定了包括绿原酸的6个理化指标,并采用激光粒度仪测定了其平均粒径等胶体特性;之后对各杜仲茶汤进行滋味感官评分;最后对杜仲茶汤的胶体特性与理化指标及感官滋味品质进行相关性分析.结果 表明,杜仲茶中存在胶体体系,绿原酸和可溶性糖可能是杜仲茶汤胶粒的主要成分,且其含量越高,胶粒稳定性越高;胶体特性与滋味属性中的甜味和回甘相关性显著.

采用感官定量描述分析法研究藤茶的感官风味特征,并绘制藤茶风味轮.研究结果表明,经培训的评茶小组确定了藤茶的5个外形描述词、5个汤色描述词、7个香气描述词、10个滋味描述词及其定义,之后通过方差分析(P<0.05)结合主成分分析(贡献率>80％),确定所列的27个藤茶感官描述词均可较好评价藤茶样品的感官品质,结合聚类分析进一步得出胶质感、鲜黄、草香、木香、槟榔香、花香、甘甜、回甘、清爽、刺喉感、粗钝感及生津是区分藤茶品质的主要感官特征属性,同时绘制出直观反映藤茶感官特征的风味轮.该研究为了解藤茶的风味品质及开发应用提供参考.

目的:探讨加工工艺对藤茶特征香气成分的影响.方法:分别采用传统加工工艺、红茶加工工艺、绿茶加工工艺、黑茶加工工艺制备4种不同的藤茶样品,以自然干燥的显齿蛇葡萄叶为对照,通过顶空固相微萃取和气相色谱—质谱联用技术结合相对气味活度值(ROAV)分析不同样品的关键风味化合物.结果:从4种藤茶样品及对照样品中共检出37种挥发性风味化合物,其中,1-辛烯-3-醇、苯甲醇、β-紫罗兰酮、苯乙醛、反式-2-己烯醛、二氢猕猴桃内酯、水杨酸甲酯7种物质为4种样品的共有组分;ROAV值显示,1-辛烯-3-醇和β-紫罗兰酮为共有关键香气组分,其中β-紫罗兰酮的贡献度最大;藤茶制作工艺条件不同,其关键香气成分存在差异,红茶工艺组藤茶关键性香气成分中出现了红茶的标志性香气成分芳樟醇及反式-2-壬烯醛.结论:红茶工艺和绿茶工艺加工的藤茶与传统工艺的在香气表现水平上相差不大,而黑茶工艺加工的香气表现稍逊;发酵工序可考虑作为藤茶制作的优选关键工序之一.

以收集的10种藤茶样品为对象,测定15项藤茶相关理化品质指标,并通过变异分析、相关性分析与主成分分析确定茶汤的黄酮(A11)、多酚(A12)、可溶性糖(A13)及亮度(A3)4项核心品质指标;在采用熵权法确定品质指标权重后,结合灰色关联度分析法,构建出藤茶理化品质评价模型为:ψi=ξA11 × 0.181 1+ξA12 × 0.224 2+ξA13 ×0.415 4+ξA3 ×0.179 3,且模型得分与感官评分拟合度达0.822;根据模型得分运用聚类分析将藤茶样品分成3个级别.

采用乙醇注入-超声波法制备杜仲籽油脂质体,在单因素的基础上,通过Plackett-Burman试验、最陡爬坡试验和响应面试验优化制备条件,并对其稳定性进行考察.脂质体制备的最佳工艺条件为:大豆卵磷脂240 mg,大豆卵磷脂与β-谷甾醇质量比(X1)为3.1:1,大豆卵磷脂与杜仲籽油质量比(X2)为4:1,吐温-80用量(X3)为20％(以大豆卵磷脂质量计),PBS缓冲液pH值(X4)为6.9,超声波作用时间(X5)为13 min,超声波功率(X6)为180 W.在此优化工艺条件下,杜仲籽油脂质体包埋率达75.26％,平均粒径为137.4 nm,Zeta电位为-19.3 mV,多分散系数(PDI)为0.219.在透射电镜下观察到杜仲籽油脂质体呈准球形且外观平滑完整,分布均匀,无明显塌陷和凝聚成团现象.稳定性试验结果发现:杜仲籽油脂质体稳定性受温度影响较大,4℃下各项指标稳定性均优于25和40℃;在4℃下储藏15天时,包埋率由75.26％下降到61.45％,pH值略微下降,平均粒径由137.4 nm上升到160.9 nm,丙二醛(MDA)由0.0232 mg/g上升到0.0331 mg/g.

在不同冲泡温度与时间条件下,通过紫外 可见分光光度计测定了黄金茶茶多酚、游离氨基酸的浸出变化规律,建立浸出动力学模型,并通过DPPH法、ABTS法测定茶汤抗氧化性能.结果 显示,冲泡温度为60～90℃时,黄金茶茶汤中茶多酚、游离氨基酸含量及DPPH、ABTS清除率随温度升高而增加;冲泡时间为1～30 min时,茶汤中的茶多酚、游离氨基酸浓度及DPPH、ABTS清除率随时间延长而增加,30 min后趋于稳定.茶多酚、游离氨基酸的浸出遵循二阶动力学反应,温度与浸出速率常数k有良好的线性关系,荼多酚表观活化能为4.312 6×104 J/mol,游离氨基酸表观活化能为1.238 9×104 J/mol.

考察4种不同催陈方式对槿柑果酒品质的影响,采用顶空-固相微萃取技术和气相色谱-质谱法对其香气成分进行分析.研究结果表明,橡木桶、陶瓷-橡木片、H2O2-陶瓷-橡木片、超声波-陶瓷-橡木片4种催陈方式下椪柑果酒的酒精度变化不明显,H2O2-陶瓷-橡木片催陈处理有利于槿柑果酒的酸度降低,总酸含量由8.3 g/L降至5.8 9/L,同时色度提升较明显,由原果酒的0.23提高到0.52.H2O2-陶瓷-橡木片和橡木桶催陈处理有利于椪柑果酒总酯含量提升,最高可达到7.83 9/L.经过催陈的果酒色泽不同程度加深,苦涩味均有明显改善,其中H2O2-陶瓷-橡木片催陈后的椪柑果酒综合感官品质最佳.4种不同催陈方式下分别检出13、13、16、15种香气成分,其中,醇类、酯类是主要的风味物质,苯乙醇、苯甲酸乙酯、葵酸乙酯构成4种不同催陈方式下槿柑果酒的共同香气成分.

以新鲜凉薯与雪梨为原料,经糖化发酵工艺研究凉薯雪梨果酒酿造条件.在单因素试验基础上进行正交试验,对果酒发酵工艺进行优化,并进行香气分析.结果表明,凉薯雪梨复合果酒的最佳酿造工艺条件为干酵母添加量0.1％,发酵温度32℃,发酵时间72 h,凉薯雪梨质量比1∶1.5,在此条件下制得产品的酒精度为11.9％ (V/V).酿造出的果酒亮黄澄清、果香浓郁协调,利用GC-MS检测出苯乙醇、辛酸乙酯、癸酸乙酯等多种香气成分.

以新鲜椪柑为原料,采用复合脱苦、酒精发酵、醋酸发酵等工序,研究脱苦型椪柑果醋生产工艺.在超声波辅助活性炭脱苦的基础上,应用β-环糊精对椪柑果汁进一步脱苦,并运用单因素实验与Box-Behnken设计(BBD),对脱苦后果汁的醋酸发酵工艺条件进行优化.实验结果表明,应用复合脱苦技术后,脱苦率可达74.37％,椪柑果醋醋酸发酵工艺的优化条件为醋酸菌接种量10％(m L),发酵温度33℃,摇床转速120 r/m in,发酵时间6 d.该条件下,100 m L果醋中总酸实测值为5.52g,所得椪柑果醋色泽鲜亮,苦涩感少,酸味协调.

Taking Ponkan wine as the research material,the application of mixed clarifiers (chitosan,bentonite,gelatin) in Ponkan fruit wine was discussed.On the basis of single factors experiment,the mixed clarifier formulation was determined by using D-optimal mixture method,the clarification process and conditions were optimized by using orthogonal experiment.The results showed that optimal mixed clarifier formulation was found to consist of 51％ chitosan,23％ bentonite and 26％ gelatin.The clarifying conditions were as follows:mixed clarifier 1.5 g/L,clarification temperature 25 ℃,clarification time 20 h,stiring speed 150 r/min.Under these conditions,the transmission rate of Ponkan fruit wine was 98.2％,and the content of total ester was 7.36 g/L.

The production process conditions of vinegar from fresh potatoes were studied through simultaneous saccharification and fermentation and acetic fermentation.The influence of factors on total acid content was also studied according to Central Composite Design based on the single factor tests.The results showed that the optimal parameters of the fermentation were with inoculum size 12 mL/100 mL,processing at 34 ℃ for 6 d.Under this condition,the total acid content reached 3.21 g/100 mL,and the vinegar showed amber color and moderate sourness.Moreover,14 kinds of flavor substances such as eugenol,benzene alcohol and phenethyl acetate were also detected by using HS-SPME/GC-MS in this study.

The new brewed ponkan fruit vinegar is accelerated maturity by ultrasound and the afecting factors are investigated by single factor and orthogonal experiments in order to improve its quality in a short time.The effect of ultrasonic treatment of aging vinegar in different years is also explored.The results show that the optimum parameter is using process vinegar at 40 ℃for 180 minutes and the content of ethanol in vinegar is 0.4％.At this experiment conditions,total ester content in ponkan fruit vinegar from 7.06 g/L to 8.08 g/L.The quality of vinegar which is for one-year natural fermentation after ultrasonic treatment is better than that of the new brewed ponkan fruit vinegar,but the quality of vinegar which is for two-year natural fermentation after ultrasonic treatment is correspondingly poor.

Carya cathayensis Sarg oil with acid value of 1.067 mg KOH/g as raw material.Taking degumming method (phosphoric acid and oxalic acid degumming) and deacidification method (methanol extraction,ethanol extraction and alkali refining deacidification),the composition and content of trans-fatty acid in Carya cathayensis Sarg oil are investigated.The changes of acid value and trans-fatty acids content in different refined technologies are discussed.The results show that phosphoric acid degumming is better than others and its content of trans-fatty acids as low as 0.017 5％.The methanol extraction deacidification is better than others and its content of trans-fatty acid increased from 0.017 5％ to 0.053 2％.The trans-fatty acid composition of Carya cathayensis Sarg oil after refining process shows that it produces linolelaidic acid after deodorization.The content of linolelaidic acid is significantly higher than elaidic acid and the former is 2.58 times of the latter.

以高果糖浆和木糖醇代替蔗糖,经酒精发酵、醋酸发酵、饮料调配研制一种马铃薯醋饮料.应用混料设计优化饮料配方,得到最优配方为:马铃薯醋10.00%、木糖醇5.00%、高果糖浆4.00%、食盐0.050%、有机酸0.19%、复合稳定剂(酸性CMC-Na:黄原胶=1:1)0.054%、饮用水80.70%.所得马铃薯醋饮料风味独特,口感清爽,酸甜适中.

The research on the key points of preparation for high fructose syrup from the potato starch is studied.By single factor tests combine with orthogonal experiment optimization design,the best process parameters of the potato starch hydrolysis is explored under the multienzyme system,and the DE value of this saccharification liquid reaches 96.32％.Under this condition,the glucose isomerization is optimized by CCD based the single factor test.Optimization parameters are as follows:glucose isomerase dosage of 6.5 mg/g,reacting pH 7.5,reacting temperature 74 ℃,heterogeneous time 40 h.And the isomerization of the fructose content measured values is 37.51％,with the theoretical value of relative error is 1.49％ and non-significant difference.The high fructose syrup is light yellow,sweet taste with a unique aroma and nearly met the of requirements of high fructose syrup F42 product.

以脐橙为原料,探索液态发酵法研制脐橙果醋的生产工艺条件和脐橙果醋饮料的最佳配方.实验结果表明,酒精发酵的最佳工艺条件为:活性干酵母接种量0.12%、初始糖度23%、发酵时间6d、发酵温度30℃,在此条件下,可以得到酒精含量为10.8%(v/v)的脐橙果酒;醋酸发酵的最佳工艺条件为:酒精度8%、醋酸菌接种量10%、发酵温度32℃、摇床转速150r/min,经7d发酵后,最终产酸量为4.20g/100mL;果醋饮料的优化配方为:脐橙原果醋40%,高果糖浆4%,复合酸(1:2柠檬酸+苹果酸)1.0%,脐橙果汁30%,制得的果醋饮料具有脐橙特有香气.