Research On The Release Characteristics And Storage Stability Of Gastrodia Elata Enzyme Gel

Gastrodia elata has high medicinal value and abundant resources,but its derivative products are few.With the inclusion of Gastrodia elata in the list of pilot production and operation of traditional food and Chinese medicinal materials,Gastrodia elata will also appear in the public view in the form of more abundant products.Relevant studies have shown that after fermentation of Gastrodia elata into enzymes,the content of some active substances will increase,such as total phenolic content,total flavonoid content,gastrodin content,etc.Gel is a kind of polymer material,also known as polymer or polymer.With the research of drug controlled release system,polymer materials are widely used in drug-loaded materials.In this paper,in order to explore the sustained release characteristics of active substances in Gastrodia elata enzyme gel,gastrodin was used as the index and carrageenan was used as the gel carrier.Through static release experiment,the content of gastrodin in the release solution was determined by high performance liquid chromatography and the release kinetics of Korsmeyer-Peppas model was analyzed.The effects of different enzyme solution addition,different temperature pure water release solution,different volume pure water release solution,different pH value pure water release solution,different gel concentration and different release solution on the release of gastrodin in Gastrodia elata enzyme gel were investigated.The release characteristics and rules of gastrodin in Gastrodia elata enzyme gel were analyzed,and the relationship between interaction constant and release constant was discussed.Then the four factors of enzyme solution,carrageenan,white granulated sugar and citric acid were used to explore the production process of Gastrodia elata gel.The single factor experiment analyzed the effect of different enzyme solution addition on the sensory score of Gastrodia elata gel,the effect of different white granulated sugar addition on the sensory score of Gastrodia elata gel,the effect of different citric acid addition on the sensory score of Gastrodia elata gel,and the effect of different carrageenan addition on the sensory score of Gastrodia elata gel.Finally,Box-behnken analysis was carried out by Design-Expert 10.0 software to obtain the best processing technology of Gastrodia elata enzyme gel.The preparation of Gastrodia elata enzyme gel was carried out with the best processing technology and stored at 4,25 and 37℃.The sensory evaluation,gastrodin content,total phenol content and total flavonoid content were used as quality indicators.The kinetic equation was established by combining the first-order chemical reaction equation and Arrhenius equation to predict the shelf life of Gastrodia elata enzyme gel,which provided a theoretical basis for the research and development of Gastrodia elata enzyme gel products.The main conclusions of this study are as follows:(1)The release characteristics of gastrodin in Gastrodia elata enzyme gel are as follows:In the analysis results of gastrodin release characteristics,the release changes of gastrodin under different conditions follow the Korsmeyer-Peppas model and the fitting correlation coefficient R2 is above 0.9.Under the conditions of different enzyme liquid addition,different carrageenan concentration,different temperature pure water release liquid,different volume pure water release liquid and different release liquid,the diffusion constant n is greater than 0.45 and less than 0.89,which conforms to the non-Fick diffusion mechanism.Under the condition of different pH pure water release solution,when the pH value is 6.0,the diffusion constant n is less than 0.45,which conforms to the Fick diffusion mechanism.When the pH value is 5.0,7.0 and 8.0,the diffusion constant n is greater than 0.45 and less than 0.89,which conforms to the non-Fickian diffusion mechanism.(2)Gastrodia elata enzyme gel processing,response surface optimization results are as follows:On the basis of single factor,the response surface optimization test was carried out on the sensory influencing factors of Gastrodia elata enzyme gel.The optimum processing technology of Gastrodia elata enzyme gel was obtained as follows:enzyme liquid addition amount 23.93%,white sugar addition amount 5.71%,carrageenan addition amount 1.96%,citric acid addition amount 0.23%,and the sensory score was predicted to be 81.78.The sensory score of 83.4 was close to the predicted value.(3)The shelf life prediction model of Gastrodia elata enzyme gel is as follows:When the sensory score was used as the index,the shelf life prediction model of Gastrodia elata enzyme gel was:When gastrodin was used as an index,the shelf life prediction model of Gastrodia elata enzyme gel was:With the total phenol content as the index,the shelf life prediction model of Gastrodia elata enzyme gel is:When the total flavonoid content was used as the index,the shelf life prediction model of Gastrodia elata enzyme gel was:In summary,the analysis of the sustained release characteristics of Gastrodia elata enzyme gel can provide a theoretical basis for the development of Gastrodia elata enzyme gel products,and its shelf life prediction model can provide a theoretical basis for the shelf life prediction of Gastrodia elata enzyme gel products.