Research On Preservation Technology Of Medicinal And Edible Panax Notoginseng

Panax notoginseng are well known with people owing to its properties of medicinal and edible food value, it’s a valuable medicine unique to China. panax notoginseng which has been widely applied in industry, the main industrial applications have medicine products, daily necessities, cosmetics, food and health products, etc. But the fresh panax notoginseng is easily rotten, so greatly increases the cost of industry application about panax notoginseng products and limit the industrial development of panax notoginseng. Therefore, spoilage microorganisms in panax notoginseng were separated and identified in this study firstly, then different antisepsis and preservation technologies were used to prolong the panax notoginseng shelf life, on one hand, select essential oils that showed high antimicrobial activity against six common harmful microorganisms by using inhibition zone and gas phase fumigation methods, than increasing the antimicrobial effect of essential oils by combine two essential oils; On the other hand, the bactericidal effect of intermittent microwave was studied; finally combines essential oils and microwave to sterilization for optimize the sterilization effect. Then develop an effective low-temperature preservation methods, and detect residual components of essential oils in panax notoginseng that after microwave combine with essential oils sterilization treatment for ensure the properties of medicinal and edible food quality of panax notoginseng. It could provide a theoretical basis for industrial production of fresh panax notoginseng. Main contents and results were as follows:1. According to the results of the isolation and identification, they were cocci, bacillus, mucor, rhizopus, penicillium, yeasts. To investigated the microorganisms that commonly used in preservative and antibacterial experiments through literature survey. Finally determine six modes microorganisms:escherichia coli, staphylococcus aureus, mucor racemosus freseniusa, penicillium cyclopium, rhizopus nigricans ehrenberg, and saccharomyces cerevisiae.2. The tested strains are extremely sensitive to thyme oil and cinnamon oil, the diameter of the inhibition zone diameter was>20mm in the zone of inhibition experiments. The comprehensive antimicrobial activity size in gas fumigation experiments are:thyme oil> Cinnamon oil> clove oil> basil oil> ylang oil> marjoram oil> cumin oil> citronella oil, sage oil> Tea tree oil> Eucalyptus oil> nard oil> coriander seed oil. There was no strong synergistic effect shown after combined with cinnamon oil and thyme oil, some showed additive effect and indifferent effect. After considering, the composite that cinnamon oil constitution was 20% be chosen to do the next experiments. The minimum inhibitory concentration of rhizopus nigricans ehrenberg, penicillium cyclopium, mucor racemosus freseniusa, saccharomyces cerevisiae, escherichia coli, staphylococcus aureus were:75μL/L, 75μL/L,50μL/L,25μL/L,600μL/L,125μL/L respectively.3. Microwave power had little effect on bactericidal effect after exclude the effect of thermal effects that using intermittent microwave treatment, actually microwave frequency play an important role in sterilization of non-thermal effects. Optimal sterilization time of intermittent microwave on rhizopus nigricans ehrenberg, penicillium cyclopium, mucor racemosus freseniusa, saccharomyces cerevisiae, escherichia coli, staphylococcus aureus were:150s,90s,180s,120s,210s,210s respectively. In addition, microwave bactericidal effect of bacteria better than fungi that judging from the overall trend.4. Optimal sequence of microwave technology combine with essential oils is first microwave treatment and then essential oils treatment. The optimized parameters of the experiment are as follows:microwave time is 120s, rhizopus nigricans ehrenberg (essential oil concentration 25μL/L, fumigation time 48h), mucor racemosus fresenius (essentialoil concentration 15μL/L, fumigation time 12h), penicillium cyclopium (essentialoil concentration 15μL/L, fumigation time 12h), saccharomyces cerevisiae (essentialoil concentration 15μL/L, fumigation time 4h), escherichia coli (essentialoil concentration 50μL/L fumigation time 2h), Staphylococcus aureus (essentialoil concentration 25μL/L, fumigation time 2h).5. Pollute fresh panax notoginseng with six mode microorganisms to optimal processing conditions of microwave combine with essential oils sterilization which was chosen by orthogonal experiment. The original amount of microorganism in panax notoginseng was decreased and the panax notoginseng shelf life prolong 2d under the condition of microwave time 120s, oil fumigation time 12h, oil concentration 50μL/L. And we have found there were thymol (54.37%), trans-cinnamic aldehyde (8.44%), y-terpinene (6.37%) after treatment of panax notoginseng.