The Study On Complex And Functional Condiment Made From Changbai Mountain's Genuine Fructus Schizandrae And Haichow Elsholtzia Herb

The best technology for extracting Chinese magnoliavine fruit and elsholtziae herba's functionality ingredient by supercriticalCO₂exrtaetion and alcohol extraction.were determined.the best technology was determined by two methods of extracting Chinese magnoliavine fruit and elsholtziae herba's functionality ingredient and GC-MS method was used to detect its functionality ingredient methoxyl amine was found in changbai elsholtziae herba by supercritical CO₂ exrtaetion,its content was 62.06%,there was no report in literature about thisTwo functionality ingredient were embeded by microencapsulation,and its technology and parameter were studied,the best technonlogy of microencapsulation was determined.Meanwhile,Chinese magnoliavine fruit and elsholtziae herba's functionality ingredient were material,the functionality sapid substance and a series of natural sapid substance were developed by scientific match.Chinese magnoliavine fruit and elsholtziae herba's functionality ingredient by supercritical CO₂ exrtaetion and alcohol extractions and microencapsulation's orthogonal empirical factor and level were determined by single factor and the best technology was determined by orthogonal experiment1.The optimal conditions of extraction of elsholtziaeherba by supercritical CO₂ exrtaetion:separation cauldron I pressure 6MPa,temperature 60℃,separates the cauldronâ…¡pressure 5MPa,temperature 35℃;The extract pressure is 25MPa,the temperature 40℃,CO₂ current capacity 25kg/h,time 2.5h,the extraction yield is 2.86%. The emulsifier is the single glyceride and the sugar cane sugar ester(proportion is 1:3), the amount used is 0.3%,the wall material is the maltodextrin,the gelatin,xanthan gum (the gelatin:xanthan gum 2:1),heartwood:the wall material 1:4,the spray drying enters the wind temperature for 155℃,leaves the wind temperature 85℃,the embedding rate is 85%.2.The optimal conditions of extraction of elsholtziae,herba by ethanol,ethanol concentration is 90%,ethanol additive is 900ml,temperature 90,time 6h,extraction ratio is 11.2%,soybean extraction protein:maltodextrin:xanthan gum 4:5.8:0.5,proportion of heart materal and wall materal is 1:4,dry matter concentration is 15%,proportion of uni- gluco- ester and tween 80 is 1:3,inlet drying spray temperature is 155℃,outlet temperature is 85℃,feed material is 20r/min,embed rate is 88%.3.The optimal conditions of extraction of Chinese magnoliavine fruit by supercritical CO₂ exrtaetion:separation cauldron I pressure 6Mpa,the temperature 60℃,separates the cauldronâ…¡pressure 5 MPa,35℃;The extract pressure is 25MPa,the temperature 50℃, CO2 current capacity 15kg/h,time 1.5h,the extraction yield is 3.04%.The emulsifier for the single glyceride and the sugar cane sugar ester(the proportion is 1:2),the wall material forβ-cyclodextrin and the arabic gum(the proportion is 4:1),heart wall ratio of material 1:4, the solid shape density 20%,emulsifier amount used to always expect the fluid 0.3%,the spray drying enters the wind temperature for 155℃,leaves the wind temperature 85℃, the embedding rate is 80%.4.The optimal conditions of extraction of Chinese magnoliavine fruit by ethanol:ethyl alcohol density 85%,volume dose 700ml,the temperature 80℃,time 6 h,the extraction rate is 11.5%,Beta - link dextrin:The gelatin,xanthan gum is 15:1 for the best wall material allocated proportion,heart wall ratio of material 1:3,does the material concentration 20%,the spray drying enters the wind temperature 155℃,leaves the wind temperature 85℃,input 20r/min,this time the microcapsule embedding rate reaches 90%.