Food Safety Standards And Development Of Health Food Of Clove

Eugenia caryophyllata Thunb.(clove)is a kind of medicinal and edible medicine.It is rich in pharmacological activity,and has great potential values in food,medicine,spices industries and so on.Clove was chosen as research material to explore its nutrient components,food security,inclusion process of clove essential oil,heat stability of inclusion complexes,extraction process and antioxidant activities of the non-volatile components of clove,preparation method of compound health food.The results were as follows:Based on the national food safety standards,the nutrient components of clove were assayed.The results showed that the content of water,ash,fiber,protein,carbohydrates,grease were 9.63%,5.36%,9.64%,6.06%,8.26%,59.3%,and the pigment was 52.3 mg/100 g.As for vitamins,the content of VA(177.21±3.25 mg/100 g),VB3(173.26±2.33 mg/100 g)and VB6(134.18±2.49 mg/100g)proved to be high among 7 kinds of vitamins.And clove was rich in mineral elements,especially for Mg(3036.5490 mg/kg),Mn(858.0334 mg/kg),Fe(1292.3490 mg/kg),K(14784.9167 mg/kg),Na(4143.1667 mg/kg)and Ca(6302.1667 mg/kg).The contents of heavy metal elements just like Pb,Cr,Hg,As,Pd,Ni met the requirements of national standards.There were 12 kinds amino acids in clove,taking up 83.02 mg/100 g.And there were 7 kinds of 8 essential amino acids in human body,accounting for 55.64%of the total amino acids.The microorganism limitation of colony forming units,coliform bacteria,mould,Staphylococcus aureus,Salmonella,?-Hemolytic streptococcus and shigella also met the requirements of national standards.Overall,clove was rich in nutrients,and no harmful substances or little of harmful substances,which had high edible value and food safety.?-cyclodextrin was used as wall materials and the inclusion complex of clove essential oil was prepared by saturated water solution method.The optimal experimental parameters for preparation process of inclusion complex were carried out using single-factor experimentation combined with response surface methodology(RSM).The inclusion temperature,inclusion time and the ratio of ?-cyclodextrin to clove essential oil as independent variables were employed to determine the yield of inclusion complex and the encapsulation efficiency of clove essential oil.The retention rate of inclusion complex under different temperature(30,50,70,90,110 ?)heated for 6 h were 99.01%,98.64%,96.68%,95.22%and 93.87%.The 2,2'-diphenyl-l-picryhydrazyl(DPPH)scavenging capacity,2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonicacid)(ABTS)scavenging capacity,anti-lipid peroxidation capacity and ferric reducing antioxidant power of inclusion complex,which was heated for 6 h under 110 ?,was 74.91%±0.67%,51.34%±0.52%,32.8%±0.44%and 1435.21±23.56 ?mol FeSO4/g.The heat stability and antioxidant activities of inclusion complex is pretty good.The non-volatile components of clove were extracted by microwave-assisted extraction(MAE),ultrasonic-assisted extraction(UAE)and Soxhlet extraction(SE).The optimal extraction method was chosen by the comparison of the content of total flavonoids and phenols and antioxidant activities.Meanwhile,the microstructure of clove powder was observed by scanning electron microscope.On the basis of single factor experiment,response surface methodology was designed to optimize the extraction process.The results showed that:the MAE was the best method,and the optimized conditions were 248 W,52 ?,72%ethanol,23.5 min.Under the above conditions,the content of total flavonoids and phenols were 309.62±4.41 mg/g and 701.34±8.64 mg/g,respectively.The results were consistent with the predictive values.The DPPH-scavenging activity was 99.78%±0.73%,the ABTS-scavenging activity was 99.07%±0.84%,the ferric reducing antioxidant power was 3.61 ±0.21 mmol/L,the Fe2+ chelating capacity was 32.92%±1.12%and the anti-lipid peroxidation activity was 82.67%±2.46%.The non-volatile components of clove had excellent antioxidant activities.Chose spirulina,clove,semen amomi amari and walnut kernel as the main raw materials to prepare a kind of health food with antioxidant and auxiliary memory function.Through the optimization of granule forming process,the final proportion of the raw and supplementary materials is determined.Raw materials:Micro Crystal Cellulose:Maltodextrin:Soluble starch:Xylitol=4:1:2:2:1.The health food is a kind of ink green granules with lightly sweet-smelling,and it has the delicate fragrance of the spirulina and the aromatic smell of the clove and the semen amomi amari.And the taste is slightly sweet.The average score of the sensory evaluation of 20 people was 81 points.In the test of antioxidation in vitro,the health food showed good antioxidant activity.After the treatment of artificial gastric juice and intestinal juice,the highest DPPH scavenging rate was 95.31%and 97.22%;the highest ABTS scavenging rate was 95.31%and 97.22%.It's the 2-4 times of 100 ?g/mL BHT or VC.The highest ferric reducing antioxidant power was 3425 mmol FeSO4/g and 2338 mmol FeSO4/g.The ferric reducing antioxidant power of the health food was very strong.It's almost the 10?14 times of 100 ?g/mL BHT or VC.The highest Fe2+ chelating capacity was 4.2%and 56.93%.The anti-lipid peroxidation capacity of the health food was increased,with the longer time treatment of the artificial gastric juice and intestinal juice.The maximum value reached more than 50%.