响应面法优化敦煌萃酒的调配工艺

该试验以敦煌萃酒液中的粗多糖、总黄酮、总皂苷含量及感官评分为评价指标，利用单因素试验及响应面试验优化敦煌萃酒的调配工艺。结果表明，敦煌萃酒最佳调配工艺为中药材（党参、黄芪）水提液添加量4%、醇提液添加量4%、调味酒添加量0.6%、成品酒精度51.5%vol。在此条件下，敦煌萃酒中粗多糖、总黄酮、总皂苷含量分别为（126.34±0.52） mg/100 mL、（63.28±0.83） mg/100 mL、（125.46±0.61） mg/100 mL，感官评分达到97.6分。此时酒体色泽淡黄，酱香细腻、优雅，入口陈香细致，略有药香味，尾香淡雅，回味甘甜。

Optimization of blending process of Dunhuang Cui-jiu by response surface methodology

Using the content of crude polysaccharide, total flavonoids and total saponins and sensory score as evaluation indexes, the blending process of Dunhuang Cui-jiu (a kind of blended liquor) was optimized by single factor test and response surface test. The results showed that the optimal blending technology of Dunhuang Cui-jiu was water extract 4% and alcohol extract of Chinese herbal medicine (Codonopsis pilosula and Astragalus membranaceus) 4%, flavoring liquor 0.6% and alcohol content of finished product 51.5%vol. Under these conditions, the contents of crude polysaccharides, total flavonoids and total saponins in Dunhuang Cui-jiu were (126.34±0.52) mg/100 ml, (63.28±0.83) mg/100 ml and (125.46±0.61) mg/100 ml, respectively, and the sensory score reached 97.6 points. At this time, the color of the liquor was light yellow, and the sauce aroma was delicate and elegant, and the taste was delicate, with slight fragrance of medicine, elegant tail fragrance, and sweet aftertaste.