摘 要本文对南五味子酒的基本理化指标、主要功效成分及感官品质进行了系统分析。采用酒精计法测定酒精度、电位滴定法测定总酸、直接滴定法测定总糖等理化指标；采用苯酚硫酸法测定多糖、福林酚法测定总酚、pH 示差法测定花青苷、甲醇分光光度法测定木脂素（五味子甲素、五味子乙素、五味子醇甲）等主要功效成分；采用评分法分析南五味子酒的感官品质。结果如下：（1）南五味子酒的基本理化指标为：酒精度 20.7％vol、总酸含量 2.03g/L、总糖含量202.10g/L。（2）主要功效成分为：总酚含量 10.25g/L、多糖含量 1.67g/L、花青苷含量 14.80mg/L、五味子乙素含量 13.92g/L、五味子醇甲含量 10.58g/L、五味子甲素含量 9.20g/L。（3）南五味子酒感官评分为 80 分，色泽呈红棕色，酒体丰满，酸甜适宜，具有五味子独特的果香和酒香。关键词：南五味子酒；理化指标；花青苷；总酚；多糖；木脂素AbstractThe basic physical and chemical indexes, main functional components and sensory quality of Schisandra chinensis were systematically analyzed. alcohol meter, potentiometric titration, total acid, direct titration, total sugar and other physical and chemical 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 phenol sulfuric acid method; sensory quality of schisandrin was analyzed by scoring method. As follows :(1) The basic physical and chemical indexes of Nanwuzi liquor are :20.7% alcohol content vol 、 total acid content 2.03 g/L 、 Total sugar content g/L.202.10 The main functional components were as follows: total phenol content 10.25 g/L 、 polysaccharide content 1.67 g/L 、 anthocyanin content 14.80 mg/L 、 Schisandrin content 13.92 g/L 、 Schisandrin content 10.58 g/L 、 Schisandrin content 9.20 (3) The sensory score of Schisandra chinensis is 80, the color is red-brown, full-bodied, sweet and sour, ...
