李 雪^1,2，李立郎²，王 瑜²，杨 娟^2*，杨小生²

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州省中国科学院天然产物化学重点实验室，贵州贵阳 550014）

摘要：以贵州三宝（天麻、灵芝、杜仲）为配方原料，将其制作成一款富有酱香型风味又有健康属性的配制酒。采用D-最优混料实验设计，以γ-氨基丁酸（GABA）、总抗氧化能力（T-AOC）和感官评分为指标，考察天麻浸提液、灵芝浸提液和杜仲浸提液不同配比对其影响。获得贵州三宝酒的最佳配方为天麻浸提液49%、灵芝浸提液30%、杜仲浸提液21%，同时进行验证试验，优化后贵州三宝酒的GABA、T-AOC和感官评分分别为0.121 mg/mL、5.78 μmol/mL、92.02分，与预测值相近。将优化得到的最佳配方进行香气成分和游离氨基酸的测定，结果表明：共检测出64种挥发性香气成分，其中酯类化合物是主要的香气成分；检测出21种游离氨基酸，包括7种人体必需氨基酸，总游离氨基酸含量为318.7 mg/L。

关键词：D-最优混料设计；贵州三宝酒；挥发性成分；游离氨基酸

中图分类号：TS262.8      文献标识码：A      文章编号：1674-506X（2023）01-0090-0009

D-optimal Mixture Design to Optimize the Formula and Quality Analysis of“Guizhou Sanbao Wine”

LI Xue^1,2, LI Lilang², WANG Yu², YANG Juan^2*, YANG Xiaosheng²

(1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang Guizhou 550014, China)

Abstract: Guizhou Sanbao (Gastrodia elata,Ganoderma lucidum and Eucommia ulmoides Oliv) was used as the raw material of the formula, and it was made into a mixed liquor with rich soy flavor and health attributes. D-optimal mixture experimental design is adopted to γ-Aminobutyric acid (GABA), total antioxidant capacity (T-AOC) and sensory score were used to investigate the effects of different proportions of Gastrodia elata extract, Ganoderma lucidum extract and Eucommia ulmoides extract on them. The optimum formula of Guizhou Sanbao liquor was obtained as Gastrodia elata extract 49%, Ganoderma lucidum extract 30%, Eucommia ulmoides extract 21%. Meanwhile, the validation test showed that the contents of GABA, T-AOC and sensory evaluation of Guizhou Sanbao liquor after optimization were 0.121 mg/mL, 5.78 μmol/mL and 92.02 respectively, which were close to the predicted values. The results showed that 64 kinds of volatile aroma components were detected, of which esters were the main aroma components; 21 kinds of free amino acids were detected, including 7 kinds of essential amino acids. The total free amino acid content was 318.7 mg/L.

Keywords: D-optimal mixture design; Guizhou Sanbao wine; volatile components; free amino acids

doi: 10.3969/j.issn.1674-506X.2023.01-012

收稿日期：2022-08-19

基金项目：贵州省科技计划项目（黔科合支撑［2020］4Y088号）；贵州省科技创新能力建设专项（黔科合服企［2020］4013号）；贵州省发改委工程中心项目（黔财建［2019］303号）；贵州省教育厅高等学校特色重点实验室建设项目（黔教合KY字［2020］018号）

作者简介：李雪（1995-），女，硕士研究生。研究方向：功能食品研究。

*通信作者：杨娟（1971-），女，博士，研究员。研究方向：天然活性物质研究。

引用格式:李雪,李立郎,王瑜,等.D-最优混料设计优化“贵州三宝酒”配方及品质分析[J].食品与发酵科技,2023,59(1):89-97,107.