以人参、鹿胎、黄精、金钗石斛、玫瑰花为原料，以葡萄酒为酒基经过加工、灭菌灌装制得人参鹿胎抗疲劳葡萄酒。分别采用渗滤法、热回流法、冷浸法制备人参鹿胎抗疲劳葡萄酒，以总皂苷的含量以及葡萄酒的感官评价为指标综合评价，筛选出最佳制备方法；然后以料液质量比、提取时间、提取次数为因素设计正交试验，以上述指标为依据，优选出最佳工艺条件。结果表明，选用冷浸法，通过正交试验得出最优的工艺条件：料液质量比1∶10、每次冷浸1d、冷浸2次。此条件可以较充分的提取药材中的总皂苷同时还具有较高的感官评分。%The ginseng and red deer placenta anti-fatigue grape wine was studied based on wine through a se-ries of processes with materials,such as ginseng, red deer placenta, rhizoma polygonati, herba dendrobium and flos rosae rugosae. The optimum process conditions of ginseng and red deer placenta anti-fatigue grape wine , with total saponins extraction and sensory evaluation of grape wine as examining indexs, were selected via infil-tration and hot reflux and cold-maceration methods. Based on the ratio of solid-liquid weight, extraction time, number of extraction as examining indexes to select the best process conditions.Results:selecting the cold-mac-eration to extract and using the orthogonal experiment to get the optimum process conditions:ratio of solid-liq-uid weight is 1∶10 , cold soak 2 times, and 1 day every time. On this occasion, total saponins can be fully ex-tracted and the sensory scoring of grape wine also better ensured.
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