Multi-Exploitation Of Crataegus Pinnatifida Bge.War.Major N.E.BR

In this dissertation, three questions are studied: The first is how to degrade the organic acids of hawthorn fruit juice and how to produce hawthorn dry wine, second is how to extract and purify flavonoids of hawthorn from leaves, And third is separating and identifying compounds of the nut.[1] The extracting technology of hawthorn fruit juice was ascertained and the components of the juice were analyzed.The soaking process by enzyme was ascertained as the best technology to extract the juice by comparing it with intenerate and refrigerated technology. The parameters of the technology : fruit: water =1:1, adding pectinase 16U/mL, soaking 4h at 50 C, then centrifugating 12 min at 3500r/ min. The recovery yield of soluble solids was 82.5%, the recovery yield of the flavonoids was 84.1%The main component of the juice: Content of total acids in the juice was 19.60g/L by titration. Citric acid was confirmed as the main organic acids in the juice by thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). The content of citric acid was 16.37g/L, as 83.5% of total acids, so the juice sourness was because of citric acid. The Other components: the content of soluble solids being 10.60Bx, flavonoids being 9.53g/L, tannin being 5.6g/L> reducing sugars being 64.2g/L.[2] Study on deacidification of the juice (I)-resin deacidification By comparing the results of three kinds of resin (strongly basic anion exchange resin, weakly basic anion exchange resins, and macroporous absorptive resin) to treat the juice, weakly basic anion exchange resin was confirmed as the best deacidification resin for absorbing flavonoids and organic acids more. By comparing different weakly basic anion exchange resin, D301G was suitable to treat the juice for absorbing flavonoids little and best volume. The first significant factor to affect absorbing flavonoids and organic acids of the juice was resin regeneration. The D301G used three times absorbing content of flavonoids and organic acids still kept as 0.256g/g and 0.066 g/g. The second is velocity of flow, otherwise, the temperature was no significant influence.Content of citric acid in the juice treated by resin decrease distinctly and it proved by HPLC.[3] Study on deacidification of the juice (II)-yeast deacidification Screening yeast: Six strains of yeast named as Y05, Y19, Y21, Y28, Y32, Y3 were obtained by samples collected, enriched, separated, purified, and screened,Identification: Six strains were identified to "The Yeasts, A Taxonomic Study" , their names were Candida kruisii(YQ5), Candida sorboxylosa(Y21), Candida parapsilosis(Y36), Pichia ohmeri (Y19), Pichia farinosa(Y28), Issatchenkia orientalis(Y32) respectively. According to "yeasts characteristics and identification", Pichia ohmeri was considered as aim strain.The process of batch fermentation was investigated by culturing P. Ohmeri (Y19) in 7L-tank reactor. P. Ohmeri(Y19) was incubated in the juice for 3d, at 20 C, DO 34%~40%, the total acids content in the juice decreased from 19.60g/L to 3.52g/L, citric acid was degraded completely, meanwhile, the change of flavonoids content was not significant, content of reducing sugar decreased from 64.2g/L to 42.3g/L, content of glucose decreased from 25.0g/L to 9.0g/L. Content of tannin decreased from 5.61g/Lto 3.92g/L.[4] Screening hawthorn dry wine yeast and studying on fermentation condition Study on fermentation condition: The juice with 8g/L organic acids was added in 176g/L of sugar twice, 100mg/Lof SO2, stirred sufficiently, inoculated with 4% of the suspension of cells from young actively growing cultures, fermented at 25 癈 for 16d.Stability of the wine: Heat, cold treating and adding glutin reduced the tannin of wine efficiently, increased the stability and improved the taste.Analysis of component of the wine showed: Galacturonic acid and the flavonoids were the main substances to affect determining the content of reducing sugar (fermentable sugars). During the fermentation Vc was used up. According to the component, hawthorn dry...