| Summary: | 碩士 === 國立嘉義大學 === 食品科學系碩士班 === 91 === Herbal wines have been manufactured for several thousand years in Chinese culture. Function of herbal wine is getting attentions upon health benefits. Interestingly, manufacture processing and quality-controlling remain lack of standardization due to the intricacy and diversity of herbal constituents. Traditional extraction procedures is time-consuming and therefore, not very effective. The aim of this study was to compare the extractablity of the marker components from the herbal wine extracts, obtained by traditional and ultrasound-assisted ethanol extraction. Further, to investigate the antioxidant activities and stability of storage period of various wine products. Chapter 1 focused on comparison of traditional and ultrasound-assisted extraction of marker components from herbal wine extracts determinated by HPLC. The results indicate that Loganin、Scopoletin、Ferulic acid、Cinnamic acid、Cinnamaldehyde、Schizandrin and Gomisin A are marker components of the herbal wine extract. The contents of Loganin、Scopoletin and Ferulic acid of herbal wine extracts obtained by ultrasound-assisted extraction after 10 days were higher than traditional extraction after 30 days. After 20 days using ultrasound-assisted extraction, the contents of cinnamic acid、cinnamaldehyde、schizandrin and gomisin A of herbal wine extract were higher than traditional extraction after 30 days. The total amount of seven marker components were higher than traditional extraction after 30 days during 12∼18 days. Chapter 2 was carried out to measure the occurrence and activity of natural antioxidants in different herbal wine extracts, its products and commercial herbal wines. Using four different methods including DPPH radical scavenging activity, ferrous ion chelating activity, total antioxidant capacity, and reducing power. The result shows that 70﹪herbal wine extract possesses more antioxidant activities regardless of extraction methods. Homemade less alcohol herbal wine possesses better antioxidant activities than two commercial herbal wines, in addition to ferrous ion chelating activity. Chapter 3 focused on stability of storage period of various wine products. The results indicate that after 90 days storage, showed quality changes (alcohol、acidity、。Brix、pH) were insignificant in each herbal wine products. In addition, little contamination with mold counts at the range 3∼10CFU/ml storage after 30 days. In conclusion, the use of ultrasound-assisted extraction resulted in increased component extraction in a shorter time compared with traditional extraction. Less alcohol herbal wine was possesses good antioxidant activities and stability of storage period.
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