枳椇高粱共酿蒸馏酒酿造工艺优化及其特征风味物质和体外抗氧化活性

以枳椇和高粱为原料，中温大曲为发酵剂，通过单因素实验和正交试验对枳椇高粱共酿蒸馏酒进行工艺优化，利用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）结合气味活性阈值（OAV）对其风味组分进行检测分析，并探究其体外抗氧化能力。结果表明:枳椇高粱共酿蒸馏酒最佳发酵工艺为枳椇添加量20%、大曲添加量15%、发酵时间35 d，此时感官评分为93.91分，出酒率为40.21%，果香浓郁，酒味协调；优化后的枳椇高粱共酿蒸馏酒共检测出48种挥发性成分，其中20种挥发性物质OAV值>1，丁酸乙酯、辛酸乙酯、正己酸乙酯、愈创木酚等被认为是枳椇高粱共酿蒸馏酒特征风味物质。相较于纯高粱蒸馏酒，苯乙醇、2,3-丁二醇、9-癸烯酸乙酯、10-溴代癸酸乙酯等为枳椇高粱共酿蒸馏酒中特有的挥发性成分。体外抗氧化活性实验结果表明，枳椇高粱共酿蒸馏酒总酚含量、DPPH自由基清除能力、ABTS自由基清除能力、总还原力均显著高于纯高粱蒸馏酒。本研究为枳椇酒工业化生产提供了科学参考，为新型保健蒸馏酒的开发提供了新思路。

Optimization of Brewing Technology of Hovenia acerba-Sorghum Co-fermented Distilled Liquor and Its Characteristic Flavor Substances and Antioxidant Activity in Vitro

A new type of distilled liquor was brewed using Hovenia acerba and sorghum as raw materials, medium-temperature Daqu as starter. Fermentation parameters were optimized by single factors experiment and orthogonal test. The flavor components were detected and analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity threshold (OAV). And the antioxidant capacity in vitro was evaluated. The results showed that the optimal preparation conditions were determined as follows: Addition of Hovenia acerba was 20% and Daqu was 15%, and fermentation time was 35 d. Under the optimized conditions, the sensory score of 93.91, the product yield of 40.21%. A total of 48 flavor substances were identified in the liquor prepared under the optimized conditions, of which 20 were OAV>1. Ethyl butyrate, ethyl octanate, ethyl hexanoate ethyl and guaiacol were considered as the characteristic flavor substances of the Hovenia acerba-sorghum co-fermented distilled liquor. Compared with pure sorghum distilled liquor, phenylethanol, 2,3-butanadiol, 9-ethyl decanolate, 10-bromodecanoic acid ethyl ester and other volatile components were special in the Hovenia acerba-sorghum co-fermented distilled liquor. In addition, the total phenol content, DPPH and ABTS free radical scavenging ability, and total reducing power of the Hovenia acerba-sorghum co-fermented distilled liquor were higher than the pure sorghum distilled liquor. This study provides a scientific reference for the industrial production of liquor and a new idea for the development of new health distilled spirits.