据《浙江省药品标准》(1983年版),杞圆酒应用渗漉法制作。但处方中的桂圓肉、枸杞子为肉质粘腻之品,用渗漉法制作时不便粉碎。如直接浸渍制作,提取效果极差。若把药物捣烂,再进行浸渍提取,浸出也不完全,成品色泽浅。上述三种方法制得的杞圆酒均缺乏桂圆香色。这是由于桂圆肉、枸杞子含有大量的水溶性成分,直接用白酒提取,浸出率低。加上桂圆肉质地粘腻,组织致密,溶媒不易滲透,浸出效果差。为此,笔者改成水煎提取,煎液适当浓缩,冷后加入2/3量白酒混合;药渣再用1/3量白酒浸渍数天,过滤,合并两液,加蔗糖溶解,密闭静置至沉淀完全,取上清液灌装。这样制得的杞圆酒,色泽较深,具浓郁的桂圆香色,含醇量也能附合要求。且工艺操作较渗漉法方便,制作时间较浸渍法缩短约一半。 According to “Zhejiang Province Drug Standards” (1983 edition), the use of percolation method was used to prepare the liquor. However, the longan meat and wolfberry fruit in the prescription are meaty and sticky, and it is inconvenient to crush it when made by the osmotic method. Such as direct dip production, the extraction effect is very poor. If the drug is eroded and then immersed and extracted, the leaching is not complete and the finished product has a light color. All the above-mentioned three kinds of method of producing round wine lacked longan flavor. This is due to the fact that the longan meat and wolfberry fruit contain a large amount of water-soluble ingredients and are directly extracted with white wine. The leaching rate is low. In addition, the longan meat is sticky and compact, and the solvent is not easy to infiltrate. The leaching effect is poor. For this reason, the author changed the decoction extraction, decoction appropriate concentration, after the cold, add 2 / 3 amount of white wine mixed; dregs and then 1/3 of the amount of white wine soaked for several days, filtered, combined two liquids, add sucrose dissolved, closed static Set to complete precipitation, and take the supernatant to fill. The round wine made in this way has a deeper color and rich aroma of longan, and the alcohol content can also meet the requirements. And the process is more convenient than the seepage method, and the production time is shortened by about half compared with the impregnation method.