The Study On Changes Of Polyphenols And Carbohydrates Contents Of Phyllanthus Emblica In Browning

Objective: The browning mechanism of Phyllanthus emblica was explained by studying the relationship between the content changes of polyphenols,carbohydrates and relevant factors of browing during the Phyllanthus emblica browning process.The content,chemical component changes of carbohydrates and polyphenols were respectively determine by UHPLC-ELSD and HPLC.Determine the early indicators of quality control Phyllanthus emblica by the activity of PPO,total phenols,p H,titratable acid and the changes of polyphenols and carbohydrates contents.Method: 1.To determine the optimum extraction conditions of ployphenols from response surface methodology.2.Establish an effective method that determinatin of carbohyrates.Comparison of two methods,HPLC-ELSD and UHPLC-ELSD,find the differences to help us chioce the best way in different situation.3.Determination the changes of polyphenols,carbohydrates and others factors three days a time.The fresh Phyllanthus emblica should be sealed in dark and away from light,what's more,the temperature is 5 ?.To determine the index of browning,activity of PPO,total phenols,p H,titratable acid by related methods.Determination the changes of polyphenols contents to study the chemical component changes and process of browning by HPLC.Through the response surface methodology to decide the the optimum extraction conditions of ployphenols.Determination the changes of carbhydrates contents by the optimun method one of HPLC-ELSD and UHPLC-ELSD,and data processing and analyzing.Result: 1.To determine the optimum extraction conditions by response surface methodology.Gallic acid(GA): the fluxing tempertaure is 75 ?,the fluxing time is60 min,the solid-liquid is 1:25.Tannic acid: the fluxing tempertaure is 55 ?,the fluxing time is 60 min,the solid-liquid is 1:75.?-PGG: the fluxing tempertaure is65 ?,the fluxing time is 30 min,the solid-liquid is 1:50.2.The changes of GA content is increasing Phyllanthus emblica in browning.It has a wave trend at the time that store the Phyllanthus emblica in 3~7 days and the maximum content of GA has appeared at No.13 day.The maximum content of tannic acid has appeared at No.11 day and presented earlier increase and later decrease trend.At the same time,the content of tannic acid has sudden drop at No.13.The maximum content of ?-PGG has appeared at No.13 day as same as GA.3.With the index of brwning increased,the changes of glucose and fructose contents are not obviously and the content of sucrose is very low.The maltose has a wave trend at the time that store the Phyllanthus emblica in 3~7 days.4.The activity of PPO has increase trend in 3~7 days and the maximum content has appeared at No.7 day.5.The maximum content of p H has appeared at No.7 day and the value is p H=3.3.The trend is not obviously and increased acidity latterly.Titratable acid has a wave trend at the time that store the Phyllanthus emblica and the maximum content of it has appeared at No.9 day.Conclusion: The experimental results suggest that,1.The GA can be uesd as the browning of substrate to promote the work of PPO and enhance the Phyllanthus emblica in browning.So the GA can be one of early indexes of Phyllanthus emblica in browning.At the same time,the activity of PPO play an importent role of Phyllanthus emblica in browning especially the enzymatic browning.2.The carbohydrates can become acidic material to effect the value of p H and the maltose maybe is one of quality control indexes of Phyllanthus emblica in browning with the index of browning and activity of PPO.3.Titratable acid can become one of early detection markers of Phyllanthus emblica in browning.4.According to the experimental results that the storage time of Phyllanthus emblica,3~7 days,can became the key times of Phyllanthus emblica in early browning quality control.