| In this paper,Xichang wild phyllanthus(Phyllanthus emblica L.)was used as raw material to study the processing key unit operations of phyllanthus beverage and the effect of formula additives on the antioxidant activity in the processing key unit operations.The main research results obtained are as follows:(1)Ultrasonic extraction and microwave-assisted extraction are used to extract the active constituents in phyllanthus.Through orthogonal optimization,the best ultrasonic extraction process is obtained: material-liquid ratio is 1:20,extraction temperature is 70?,ultrasonic power is 300 W,extraction time is 50 min.The best microwave-assisted extraction process is: microwave power is 640 W,microwave treatment time is 3 min,material-liquid ratio is 1:20,extraction temperature is 50?,extraction time is 6 min.Under this condition,the total phenol and flavonoid content is 49.93 mg GAE/g,54.66 mg RE/g,DPPH free radical scavenging ability and FRAP iron reducing ability is 99.62 and 93.47 mg Vc/g,respectively,which are slightly higher than ultrasonic extraction,so microwave-assisted extraction is the best way.The extraction effect of the main phenols in the extraction process was studied in this experiment.In the ultrasonic extraction,the extraction temperature was increased from 40 to 80?,the content of chlorogenic acid and chebulinic acid decreased by39.27% and 51.95%,and the content of gallic acid and corilagin increased by162.45% and 269.78%;the extraction time was extended from 20 to 60 min,and the content of gallic acid and corilagin increased by 16.79% and 35.60%,while the contents of harilic acid decreased by 24.31%.In microwave-assisted extraction,high temperature,high microwave power and long time microwave treatment were all beneficial to the extraction of rutin,gallic acid and corilagin.(2)The effects of thickeners(CMC-Na,carrageenan,agar,xanthan gum),acid and base,white granulated sugar and ?-cyclodextrin on the antioxidant activity of beverage were studied during the blending process.The results show that CMC-Na is the most suitable thickener,the beverage has the lowest loss rate of total phenol,DPPH free radical scavenging ability and FRAP iron reduction ability after addition,and the lowest centrifugal precipitation rate is 0.22% when the addition amount is0.06%;the addition of 0.10% sodium bicarbonate is conducive to the retention of antioxidant activity,with the highest antioxidant activity,the total phenol and FRAP iron reduction capacity increased by 1.91% and 0.92%,flavonoids and DPPH free radical scavenging capacity only decreased by 7.37% and 0.33%;the addition of white granulated sugar will cause loss of antioxidant activity;the appropriate addition of ?-cyclodextrin is conducive to the retention of antioxidant activity.(3)The homogenization process was optimized and the effects of formula additives on the antioxidant activity of beverage during the homogenization process were studied.Through orthogonal optimization,the best homogenization conditions were obtained: homogenization pressure is 40 MPa,homogenization time are 3 times,homogenization temperature is 40?,centrifugal precipitation rate under this condition was 0.99%,total phenol and flavonoid content is 52.40 mg GAE/g and55.76 mg RE/g,DPPH free radical scavenging ability and FRAP iron reducing ability is 102.31 and 95.60 mg Vc/g,respectively.The effect of homogenization conditions on the main phenolic substances was studied,and the effect of homogenization pressure and homogenization frequency on the phenolic substances was slight;the homogenization temperature was increased from 20 to 60?,chlorogenic acid,corilagin,rutin and ellagic acid increased by 30.19%,26.86%,26.89% and 55.55%.During the homogenization process,the addition of CMC-Na and white granulated sugar are not conducive to the retention of antioxidant activity;with the addition of0.05% citric acid is the loss rates of total phenol,flavonoids,DPPH free radical scavenging ability and FRAP iron reducing ability are the lowest,which were 18.84%,17.01%,13.32% and 16.31%,respectively;the addition of ?-cyclodextrin is conducive to the retention of antioxidant activity.The addition of CMC-Na is not conducive to the retention of phenolic substances;with the addition of 0.10% sodium bicarbonate,the contents of gallic acid,ellagic acid,and chebulinic acid increased by48.73%,22.19%,and 68.39%,respectively;with the addition of 0.05% citric acid,the contents of chlorogenic acid,corilagin and rutin increased by 59.71%,131.42% and24.17%,respectively.The retention of gallic acid without the addition of granulated sugar was unfavorable;The addition of ?-cyclodextrin was beneficial to the retention of most phenolic substances.(4)The sterilization process was optimized and the effects of formula additives on the antioxidant activity of beverage during the sterilization process were studied.By optimizing the sterilization temperature and sterilization time,the best sterilization conditions are obtained: sterilization at 80? for 6 min,under this condition,the total number of colonies is 40 cfu/m L,the total phenol and flavonoid content is 39.36 mg GAE/g,51.82 mg RE/g,DPPH free radical scavenging ability and FRAP iron reducing ability is 91.35 and 90.09 mg Vc/g,respectively.The effect of sterilization conditions on the main phenolic substances was studied.The content of chlorogenic acid,corilagin,rutin,ellagic acid,chebulinic acid and quercetin are the highest when the sterilization temperature was 70?;the sterilization time was extended from 3 to15 min,and the gallic acid content increased by 22.39%.In the sterilization process,the addition of CMC-Na is not conducive to the retention of antioxidant activity,the addition of ?-cyclodextrin and a certain amount of certain acids and white granulated sugar were conducive to the retention of antioxidant activity.with The addition of0.06% of CMC-Na,the contents of corilagin,rutin,ellagic acid,and chebulinic acid increased by 28.95%,16.73%,29.26% and 9.98%;with the addition of 0.10% sodium bicarbonate,the contents of gallic acid,corilagin,ellagic acid,and chebulinic acid increased by 47.31%,131.83%,96.73% and 316.84%,the addition of 0.05%citric acid is conducive to the retention of chlorogenic acid and rutin;the addition of6% white granulated sugar is conducive to the retention of chlorogenic acid,corilagin,rutin,ellagic acid,and chebulinic acid;the addition of ?-cyclodextrin is conducive to the retention of gallic acid,chlorogenic acid,corilagin,rutin,ellagic acid,and chebulinic acid. |
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