江 丹^*，陈志元，王 鹏，刘晶晶，石万银

（劲牌持正堂药业有限公司，中药保健食品质量与安全湖北省重点实验室，湖北 黄石 435100）

摘要：为更好地应用藤茶提取物，开发护肝类型的健康白酒，开展藤茶提取物溶解性研究实验，确定合适溶剂和溶解量。采用沉淀法和指标成分溶解量法，分析藤茶提取物在不同溶剂中的溶解量以及二氢杨梅素的溶解量，采用指标成分溶解量法，分析藤茶提取物在不同度数基酒中的溶解性问题。结果表明：沉淀法中，藤茶提取物在70-80%乙醇中的溶解性最好；指标成分法中藤茶提取物在80%乙醇中溶解性最佳，而35.2°、42.0°和48.4°基酒中二氢杨梅素的溶解量与实际添加量相当，溶解率达到99.8%以上。指标成分法与沉淀法相比较，藤茶提取物在60-95%乙醇中均有较好的溶解性，在70-80%的乙醇中溶解性最好，藤茶提取物可以很好地应用于不同度数基酒的健康白酒中。

关键词：藤茶提取物；二氢杨梅素；沉淀法；指标成分溶解量法；溶解性；基酒；HPLC

中图分类号：TS201.2 文献标识码：A 文章编号：1674-506X（2020）01-0027-0006

Study on the Solubility of Vine Tea Extract and its Application in Different Degree Base Wine

JIANG Dan^*, CHEN Zhi-yuan, WANG Peng, LIU Jing-jing, SHI Wan-yin

（1.Jing Brand Chizhengtang Pharmaceutical Co., Ltd., Huangshi Hubei 435100, China;

2.Hubei Provincial Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food,

Huangshi Hubei 435100, China）

Abstract：In order to better use vine tea extract, to develop liver protection type of healthy liquor, carry out vine tea extract solubility research experiments to determine the appropriate solvent and dissolved amount. The dissolution of vine tea extract in different solvents and dihydrobayberry extract were analyzed by precipitation method and index component dissolution method. The solubility of vine tea extract in different degree base wine was analyzed by Index component dissolution method. Among the precipitation methods, vine tea extract has the best solubility in 70% to 80% ethanol. In the indicator composition method, vine tea extract has the best solubility in 80% ethanol, while the dissolved amount of dihydrobayberry in 35.2°, 42.0°, and 48.4° wine is comparable to the actual addition, and the solubility is over 99.8%. Compared with the precipitation method, vine tea extract has better solubility in 60-95% ethanol, and has the best solubility in 70-80% ethanol, vine tea extract can be well used in healthy liquor with different degree base liquor.

Keywords：vine tea extract; dihydrobayberry; the precipitation method; the index composition; solubility; basic wine；HPLC

doi：10.3969/j.issn.1674-506X.2020.01-006

收稿日期：2019-09-11

作者简介：江丹（1984-），女，工程师，硕士，主要从事中药现代化研究工作。

*通讯作者

引文格式：江丹,陈志元,王鹏,等.藤茶提取物溶解性及在不同度数基酒中的应用研究[J].食品与发酵科技,2020,56(1):27-32.