Optimization Of Extraction Conditions And Research Of Precipitate Control For Honeysuckle Beverage

Honeysuckle beverage are drinks making from honeysuckle or making of honeysuckle, honeysuckle beverage inherits most of the functional ingredients from honeysuckle, so it has the similar functions as honeysuckle likeantibiosis, anti-inflammatory and relieving summer-heat, and clearing away heat and toxic materials. With the enhancement of people’s health awareness, there is more and more honeysuckle beverage in the market, but the quality is varying, the amount of functional ingredients like polyphenols and flavanoid in the beverage are comparatively small, so the main functions of honeysuckle can not be exerted.The key step in honeysuckle beverage production is its extraction, functional ingredients like polyphenols and flavanoid in honeysuckle will be extracted by extraction and then it can be processed into different drinks, therefore, optimizing extraction condition has a significant meaning on the quality of honeysuckle beverage.In addition, a few of white floc precipitates will be generated during long term storage of honeysuckle beverage, and a few of dark muddy precipitates will be generated in the bottom of honeysuckle beverage with nutrient supplement like Ca-Fe-Zn, these precipitates have a significant impact on its sales and quality, for this reason, studying reasons of the precipitates and exploring methods for inhibiting precipitates have an important meaning as well.This paper gives below conclusions by studying extraction conditions of honeysuckle beverage and analyzing precipitates in honeysuckle beverage.(1) Under water-extraction technology, in order to maintain extraction ratio of chlorogenic acid and general flavone in a relatively high level, extraction temperature should be80℃, extraction time should be3hours, mixture ratio should be1:30.(2)Under ethanol-extraction technology, in order to maintain extraction ratio of chlorogenic acid in a relatively high level, extraction condition should be:extraction time should be2hours, extraction temperature should be60℃, ethanol concentration should be50%,mixture ratio should be1:40; In order to maintain extraction ratio of general flavone in a relatively high level, extraction condition should be:extraction time should be2hours, extraction temperature should be80℃, ethanol concentration should be60%,mixture ratio should be1:20.In order to maintain total extraction ratio of chlorogenic acid and general flavone in a relatively high level, extraction condition should be:ethanol concentration should be60%,mixture ratio should be1:40, extraction time should be2hours, extraction temperature for the first one-hour should be80℃, for the second one-hour should be60℃.(3) Adding0.5%cellulase before extraction, performing enzymolysis for4hours when pH value is5and temperature is40℃, then extraction can be conducted.(4) Generation mechanism for white floc precipitates:Protein, polyphenol and flavonoid in the beverage have combined with each other by hydrogen bond and hydrophobic effects, that is why white floc generates. It has been found by analyzing that30%of the precipitates is protein,15%is chlorogenic acid,4%is flavo noid, most of the remains50%are polyphenols.(5) Methods to inhibiting white floc precipitates:There are three methods to inhibiting white precipitates after experiment and exploration, the first is adding0.5%of β-cyclodextrine before extraction and keeping stirring during temperature-fall period, the second is adding acidity regulators like citric acid to lower pH value, but it can not be lower than4.5,the third one is do not store honeysuckle beverage under relatively lower temperature.(6) Generation mechanism for dark muddy precipitates in honeysuckle beverage with Ca-Fe-Zn:Ca-Fe-Zn ions complexes with polyphenols and proteins, that is why dark muddy precipitate generates. Among them, Polyphenols like chlorogenic acid rank the first with a percentage about40%, zinc ion ranks the second with a percentage of25%, then are protein, ferrous ion, and calcium ion successively, with a percentage of16%,12%and8%respectively. (7) Methods to inhibiting dark muddy precipitates in reinforced honeysuckle beverage with Ca-Fe-Zn:The first is using chelating nutrient supplements like Calcium glycinate, Ferrous bisglycinate, and sodium ferric EDTA as much as possible; the second is lower product pH value by adding acidity regulators like citric acid, but it can not be lower than4.5; the third one is adding0.03g/kg edible EDTA-2Na during dosing process when other nutrient supplements must be used.