多菌种发酵人参酒及皂苷转化的分析

摘要

Ginseng rice wine was developed based on the saccharification of steamed glutinous rice by liqueur koji and then fermentation by both red koji and cultured yeast from honeyberries with the addition of ginseng root powder.In order to achieve maximum overall sensory score for taste,aroma,color and undesired odor,the amounts of liqueur koji,red koji and cultured yeast from honeyberries were optimized using orthogonal array design.Meanwhile,the ginsenosides in the wine and fermentation substrates for it as a control were analyzed using 1H-NMR,UV and HPLC.The results indicated that cultured yeast from honeyberries and liqueur koji had a significant effect on the quality of the wine.The optimal fermentation conditions were achieved by adding 0.3 g/100 g liqueur koji to steamed glutinous rice for saccharification and then adding 25 g/100 mL ginseng root powder to saccharification liquid for fermentation by red koji and cultured yeast from honeyberries inoculated at 13 g/100 mL and 7 mL/100 mL,respectively.After the fermentation,six new peaks were observed and 3 original peaks were disappeared in HPLC.Totally 11 new absorption peaks were observed in the UV spectrum in the range of 280-320 nm.The integration of relative peak height in 9 chemical shift zones revealed obvious changes,suggesting the conversion of ginsenosides as a result of the fermentation.%采用甜酒曲、红曲以及蓝靛果酵母,以正交试验法确定发酵工艺,借助氢谱（1H-NMR）、紫外（UV）及高效液相色谱（HPLC）等手段分析人参皂苷变化。结果表明：蓝靛果酵母与甜酒曲对酒质影响显著,3类菌的最佳配比为每100g糯米加入甜酒曲0.3g进行糖化、然后于每100mL糖化液中加入红曲13g、人参根粉25g、蓝靛果酵母液7mL;发酵前后,HPLC图中峰增加6个、消失3个,UV在280～320nm区域增加了11个吸收峰、1H-NMR在9段化学位移内存在相对积分发生明显变化,表明发酵人参酒的皂苷发生了转化。