Li Minglong, Zheng Kaiyue, Li Ling, He Yuxin
School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
School of Comprehensive Health Management, Xihua University, Chengdu 610039, China.
Foods. 2025 May 29;14(11):1936. doi: 10.3390/foods14111936.
Buddha's hand, citron, and galangal are widely used in the food and pharmaceutical fields. In this study, the type of yeast, addition, pH, extract content, and fermentation temperature were used as the investigating factors, and the sensory scores, alcohol, reducing sugar, total phenol content, and total flavonoid content of fermented wine were used as the investigating indexes. The fermentation conditions of fermented wine were optimized using the Box-Behnken design-response surface method combined with the entropy weighting method; HS-SPME-GC-MS performed the compositional analyses. The results demonstrated that the wine made from Buddha's hand, citron, and galangal exhibited a unique aroma, seamlessly blending herbal and fruity notes. This product contained components at relatively high concentrations that are known to possess potential anti-inflammatory, antioxidant, and sleep-promoting properties, among others. These findings provide a valuable foundation for the further development and resource utilization of this innovative product.
佛手、香橼和高良姜在食品和制药领域有着广泛应用。本研究以酵母种类、添加量、pH值、提取物含量和发酵温度作为考察因素，以发酵酒的感官评分、酒精度、还原糖、总酚含量和总黄酮含量作为考察指标。采用Box-Behnken设计-响应面法结合熵权法对发酵酒的发酵条件进行优化；采用顶空固相微萃取-气相色谱-质谱联用仪进行成分分析。结果表明，由佛手、香橼和高良姜制成的酒具有独特的香气，巧妙地融合了草本和果香。该产品含有相对高浓度的已知具有潜在抗炎、抗氧化和促进睡眠等特性的成分。这些研究结果为该创新产品的进一步开发和资源利用提供了宝贵的基础。
