The Research Of Cactus Polysaccharides Extract Technology And The Development Of Health Drink

Owing to its strong adaptability, high output, rich nutrition and being abundant in varieties of functional components such as falconoid, Polysaccharides and SOD, Opuntia Milpa Alta has been popularized since ministry of agriculture imported it in 1997.This article does research on the extraction of polysaccharide from opuntia and its hypoglycemic function,opuntia functional beverage development. The main contents are:(1)Extracting of polysaccharide from opuntia by hot water extraction with the design of orthogonal test including four factors and three levels. Through the R value calculation, the influence factors of cactus polysaccharide extracting four main factors of primary and secondary relations were: extraction temperature (C), extracting time (A), ethanol volume fraction (D), quality concentration, (B), the extraction best combination time 2h,quality concentration 30.0g/L , temperature 90℃, ethanol 75%.(2)The research on Hypoglycemic Activity is done by injecting chemical traumatic medicine alloxan. Its raw material is polysaccharide from opuntia and its experimental objects are mice. By an intragastric administration of alloxan to free feeding mice models who have diabetes per day by different dosage, Observing and measuring fasting blood glucose level on the first week and the second week, respectively. The result of research shows that polysaccharide from opuntia can relieve mice's symptom of drinking much, eating much and being thin dramatically and has obvious hypoglycemic function.(3)Opuntia Milpa Alta and cucumber as raw materials develop compound beverage by doing experiments of Opuntia color protection, raw material proportioning, the stability and quality of opuntia and cucumber's compound beverage,and analysis of variance by orthogonal. The opuntia juice optimal color protection program: use composite color protection agent(0.02g/L Na2SO3+0.6g/L VC),blanching time 3min and color protection time 0.5h;The optimization ratio:15% of cactus juice, cucumber juice 20% Sugar 12%;in quality control, use 0.1% acid-CMC-Na and works best when mixed with 0.1% carrageenan.