Research Of Extraction And GC-MS Component Analysis And Storage Characteristics Of Pepper Fruit Of Syringa Reticulata(Blume)hara Var.flowers Essential Oil

Syringa Reticulata（Blume）Hara var.belongs to oleaceae syringa family of plant.It’s bark、trunk、branch and flower are used as medicine with therapeutic effects of clearing lung,eliminating phlegm,relieving cough and asthma.It’s flower is full of fragrance and essential oil in essential oil,which not only was used as medicine and tea,but also was used to extract essential oil and process for used aromatherapy and also be used in lilac,jasmine and other essences.The essential oil from flower was used to store of fruits and vegetables.The abundance in flowers of Syringa Reticulata resources on Changbai Mountain in Jilin province just used as drink scented tea bubble,and also need further exploitation and utilization.The essential oil from flowers of Syringa Reticulata on Changbai mountain was extracted by ultrasonic ethanol reflux method.The four extraction condition were screened used single factor experiment as ethanol volume fraction,liquid-solid ratio,extracting temperature and distilling time.Response surface methodology of four factors three levels was used to optimize the extraction processing of essential oil from flowers of Syringa Reticulata according to Box-Behnken design principle based on the single factor experimental results.Through screening of factors and levels,and analysis of cross-interaction among factors.The best parameters of the extraction of the essential oil were optimized by used software of Design-Expert 11.The essential oil of Syringa Reticulata was extracted by ultrasonic ethanol reflux method and the components of the essential oil were qualitatively by GC-MS and relative content of each component was determined by area normalization method.The preservation effects of Syringa Reticulata flowers essential oil on post harvest pepper fruit also were studied.The main results were as follows:1. The optimum extraction condition of essential oil from flowers of Syringa Reticulata wasconfirmed by single factor experiments.The result was as follows:liquid-solid ratio of20:1（m L/g）,ethanol volume fraction of 75%,ultrasonic extracting temperature of 45℃and ultrasonic distilling time of 45 min.2. The mathematical model or regression equation of the response value（Yield）with ethanol volume fraction,liquid-solid ratio,ultrasonic extracting temperature,ultrasonic distilling time was set up according to Box-Behnken design principle.（1）Coded equation:Y_C =3.43-0.2625X₁ +0.1408X₂-0.0100X₃ +0.00983X₄ +0.0475X₁X₂-0.3200X₁X₃-0.1950X₁X₄ +0.0650 X₂X₃ +0.6250X₂X₄ +0.0550X₃X₄-0.3optimal727X₁²-0.3602X₂²-0.3514X₃²-0.2400X₄²（2）Actual equation:Y_A=-38.98802+0.725750X₁-0.094225X₂+0.525775X₃+0.223789X₃+0.000475X₁X₂-0.003200X₁X₃.-0.001300X₁X₄+0.000650X₂X₃+0.004167X₂X₄+0.000367X₃X₄-0.003727X₁2-0.003602X₂²-0.003514X₃²-0.002400X₄²R²=0.9617;R_Adj=0.923523. Response surface methodology was used to optimize the extraction processing of essential oil from flowers of Syringa Reticulata according to the Box-Behnken design principle based on the single factor experimental results.Through screening of factors and levels,and analysis of cross-interaction among factors.The optimal extraction condition for essential oil from flower of Syringa Reticulata were ethanol volume fraction of 69%,liquid-solid ratio of27.6:1（m L/g）,ultrasonic extracting temperature of 49℃,ultrasonic distilling time of 55min.The yield of essential oil was 3.601%under the optimal extraction conditions.According to effect extraction efficiency of essential oil,the primary and secondary sequence of these factors were ethanol volume fraction>liquid-solid ratio>ultrasonic extracting temperature>ultrasonic distilling time.4. The essential oil of Syringa Reticulata was extracted by ultrasonic ethanol reflux method and the components of the essential oil were qualitatively by GC-MS and relative content of each component was determined by area normalization method.The 220 chemical components were separated by GC-MSand were also identified.The main ingredients were as follow:Acids compound of 9.24%,Phenols compound of 6.33%,Alcohol compound of 5.66%,Aldehyde compound of 1.98%,Alkyne and alkanes compound of 1.26%,Aters compound of 0.04%etc.These compounds account for 26.36 percent of the total compounds.5. Treatments with essential oil of 30μL/L and 45μL/L from extraction under the optimal extraction conditions significantly reduced respiratory rate,weight loss and inhibited POD activities,keep the SOD,CAT activity higher levels,improved ability of removing active oxygen,maintained lower levels of membrane permeability and MAD content,higher levels of vitamin C,chlorophyll content,sugar content and protein content,the high amount of organic acid,inhibited decay incidence,delayed the senescence process,contributed to maintain better total quality,so prolonging the storage life of pepper fruits.6. The comprehensive index was built through the contents of chlorophyll,vitamin C,keeping ratio of the weight,（1-ratio of rot）given by different weight value evaluation the efficiency of pepper storage.For this purpose,the relationship of comprehensive index with concentration of essential oil from flower of Syringa Reticulata,soak time and storage temperature was studied by orthogonal experiment.According to effect storage efficiency of pepper,the primary and secondary sequence of these factors were concentration of essential oil>soak time>storage temperature.The optimum technical measures of preservative were as follows:concentration of optimum technical measures oil of 45μL/L soak time of 5min,storage temperature of 12℃.During the storage,the contents of chlorophyll,vitamin C,the ratio of loss weight and rot decreased slowly,The comprehensive index was 0.8361.