The Research Of The Mixing Type Of Kadsura Longipedunculata Health Wine

Schisandra sphenanthera Rehd. et Wils. was used as the main raw materials to produce a new health wine by using the combined method of extraction and fermentation, and compatible with other medicines, such as Radix Pseudostellariae, Dwarf lilyturf, lanceolata, Eucommia, Damnacanthus Officinarum and so on. As the new health wine, Fructus schisandrae sphenantherae health wine has the characteristics of ordinary fruit wine and the function of medical efficacy and health care. We studied on the optimization of extraction process of Fructus schisandrae sphenantherae with total Lignan content for indicators; Health wine leveling process, sensory evaluation of different health wine; After the aging of health wine, group A of health wine and its main index matter were determined using solid-phase micro-extraction and gas chromatography instrument (GC-MS) for the content of volatile substances; Our main research achievements of experiments are as follows:(1) Choosing the most main influence factors in the effective components extraction technology of Schisandra sphenanthera Rehd. et Wils. processed the single factors test, they were ethanol concentration, material liquid ratio, herbs particles, extraction time and extraction number. On the basis of single factor experiment, we selected the scope of each factor level for the L9(34) orthogonal test to decide the optimal level combination of the affecting factors in extraction process. Results:the optimal extraction combination is A3B2C3D3and material liquid rate are1:9, Refluxing extraction three times with70%ethanol return and every time for2h. The order of the primary and secondary factors of influencing total Lignan content in extraction is:extract number> ethanol concentration> extraction time> material liquid ratio.(2) The fermentation process of health wine and the determination of free amino acid content in the process:Selecting the five main influence factors in wine fermentation effect, they are Temperature, Inoculation amount, Initial sugar content, pH and Fermentation time, carried out single factor experiment. On the basis of single factor experiment, L16(45) orthogonal test was carried out for the scope of each factor level. At last, we choosed the greatest effect factors on the wine fermentation for the best factors combination. The results showed that:The order of the primary and secondary effect factors of fermented amino acids, A>E>B>D>C, that is to say, Temperature>Fermentation time>Inoculation amount> pH> Initial sugar content. And the optimal combination of factor levels is A4B1C1D2E4, that is temperature32℃, Inoculation amount0.50%, Initial sugar content18%, pH4.0, Fermentation time7d.(3) For the development process of health wine, we extracted the South schisandra concentrated liquid, with the compatibility herbs A, group and B group of extraction enrichment liquid for leveling, leveling are A, and B40°wine600mL and A, and B28°wine120mL. The sensory evaluation of Health wine displayed that the4species wine and rice wine all had features in color, aroma and taste aspects and they are all clear transparent.(4) After the aging of health wine, we determinated the aroma components in health matters using HS-SPME-GC-MS combine. After the examination, the components in the8th wine were most, as many as70kinds. Determination the total Lignan and Ophiopogon japonicus saponin content in A sample wine, and the total content of Lignans and chlorogenic acid in eucommia ulmoides Oliv in the B sample wine. We elected the best combination by response surface regression equations; The theory value:The optimum technology conditions of total Lignans in A sample wine is temperature19.09℃, aging time23.16h, wine volume29.40mL,9.866mg/g total Lignans.; while in B sample wine the optimal conditions is aging temperature19.86℃, aging time25.47h, aging wine volume28.89mL, total Lignans of18.894mg/g; The optimum technology conditions of total Ophiopogon japonicus saponin in A sample wine is aging temperature20.42℃, aging time23.25h, aging volume25.93mL, total Ophiopogon japonicus saponin59.301mg/g. And the chlorogenic acid in eucommia ulmoides optimal technology conditions for B sample wine is aging temperature21.54℃, aging time24.21h, aging volume33.05mL,8.961mg/g amount of chlorogenic acid in eucommia ulmoides.According to the research of Schisandra sphenanthera Rehd. et Wils. mixed wine, we may know that mixed schisandra health wine is a new wine production. Our study can provide the theoretical basis for the exploitation and utilization of schisandra health wine.