中文摘要：

以马尾松松针、白酒为原料,配制抗氧化松针功能酒;通过正交试验,确定松针提取液制备的最优条件;通过单因素试验、正交试验和验证试验,以感官评价为指标,确定松针提取液、白酒、白砂糖和柠檬酸四者之间的最优调配比例。结果表明,在浸提温度90℃,料水比1∶20,浸提时间120 min的条件下,松针提取液抗氧化能力最高。松针功能酒的最佳调配比例为料液比1∶50,白砂糖质量分数0.14%,柠檬酸质量分数0.005%;配制得到的松针功能酒含有黄酮类物质,抗氧化能力为86.26 U/m L。用马尾松松针提取液、白酒、白砂糖和柠檬酸配制而成的松针功能酒,含有黄酮类物质,具有较高的抗氧化能力,且保留松针风味,口感良好。

英文摘要：

Pine needles and liquor are used as raw materials to formulated pine wine with antioxidant function. The orthogonal experiment is used to determine the optimum condition of pine needles extracting solution which depending on the total antioxidant capacity. Through single factor test,orthogonal and sensory evaluation to determine the optimal ratio of citric acid,sugar,wine and needles extracting solution. Results show that under the condition of 90 ℃,feed water ratio of 1∶20,extraction time 120 min,the antioxidant capacity of pine needles extracting solution is best. The best mixing proportion of formulated antioxidant function pine wine is that the ratio of water mix wine 1∶50,the concentration of sugar is 0.14%,the concentration of citric acid is 0.005%. The formulated antioxidant function pine wine containing flavonoids and its antioxidant capacity is 86.26 U/m L. The formulated antioxidant function pine wine is made of white wine, sugar and citric acid that containing flavonoids. The wine has better antioxidant capacity and the flavor of pine needle which taste good.