Optimization of extraction process of honeysuckle, chrysanthemum and dandelion and preparation of compound rice wine

Abstract

The compound rice wine was prepared with glutinous rice as the main raw material and extracts of honeysuckle, chrysanthemum and dandelion as auxiliary materials. The extraction process conditions of honeysuckle, chrysanthemum and dandelion were optimized by single factor tests and response surface tests, and the sensory quality, physicochemical indexes and flavor characteristics of honeysuckle, chrysanthemum and dandelion compound rice wine were analyzed by conventional detection methods and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the optimal extraction process conditions of honeysuckle, chrysanthemum and dandelion were solid and liquid ratio 1∶20 (g∶ml), extraction time 120 min, temperature 90 ℃ and grind degree 46 mesh. Under these optimized conditions, the chlorogenic acid yield was 1.70%. The compound rice wine prepared with 20% honeysuckle, chrysanthemum and dandelion extract was clear and transparent, with a small amount of precipitation, natural sweetness, and the characteristic aroma of honeysuckle and chrysanthemum. The sensory score was 87 points, the alcohol content was 2.07%vol, the contents of chlorogenic acid, total acid and reducing sugar were 0.02 g/L, 8.50 g/L, 6.25 g/L, respectively. A total of 34 volatile flavor substances were detected, including 10 alcohols, 11 esters, 3 acids, 3 aldehydes and ketones, and 7 others.

Keywords

• honeysuckle|chrysanthemum|dandelion|extraction process|compound rice wine|volatile flavor component