南五味子酒的品质分析

AbstractThe basic physical and chemical indexes,main functional components andsensory quality of Schisandra chinensis were systematically analyzed.alcohol meter,potentiometric titration,total acid,direct titration,total sugar and other physical andchemical indexes;phenol sulfuric acid,forlin phenol,total phenol,pH difference,anthocyanin,methanol spectrophotometry and other main functional components,such as lignin (schisandra,schisandra,schisisandrin)were determined by phenolsulfuric acid method;sensory quality of schisandrin was analyzed by scoring method.As follows (1)The basic physical and chemical indexes of Nanwuzi liquorare :20.7%alcohol content vol,total acid content 2.03 g/L Total sugar contentg/L.202.10 The main functional components were as follows:total phenol content10.25 g/L polysaccharide content 1.67 g/L anthocyanin content 14.80 mg/LSchisandrin content 13.92 g/L.Schisandrin content 10.58 g/L.Schisandrin content9.20 (3)The sensory score of Schisandra chinensis is 80,the color is red-brown,full-bodied,sweet and sour,with Schisandra unique fruit and wine aroma.Key words:Keywords Schisandra chinensis;Physicochemical index;Anthocyanin;Total phenol;Polysaccharide ;ans