黄参酒生产工艺优化及香气成分研究

以山丹黄参为原料,对黄参酒的生产工艺进行了优化。研究了料液比、辅料种类、酿酒曲种类及发酵时间对黄参酒品质的影响,结合感官评定,确定最佳的生产工艺条件,并使用气相色谱-质谱（GC-MS）联用技术对黄参酒的香气成分进行检测。结果表明,最优工艺条件为:黄参∶水比例为1∶100（g/m L）,淀粉为辅料,酒曲为清香型酒曲,发酵周期14 d;初步定性出60种化合物。其他理化指标显示所得黄参酒品质较好。 

Study on the technology optimization and aroma compounds of Sphallerocarpus gracilis wine

Using Shandan Sphallerocarpus gracilis as material, the production process of Sphallerocarpus gracilis wine was optimized.The effect of Sphallerocarpus gracilis wine quality on different operating parameters, such as liquid/solid ratio, supplementary material types, distiller's yeast types and fermentation time. The optimum technology was selected by orthogonal design and sensory analysis, using GC-MS to test Sphallerocarpus gracilis wine aroma components.The best result indicated that Sphallerocarpus gracilis∶ water ratio was 1 ∶ 10 ( g: m L) , supplementary material for starch, distiller 's yeast for Fen-flavor and fermentation time for 14 days.60 aroma compounds were identified by GS-MS, and the other physics and chemistry indexes showed Sphallerocarpus gracilis wine had high quality.