Studied On Bayberry Polyphenol Extraction And Application

This paper mainly studied the key extraction technique of polyphenol from bayberry juice. The antioxidate capacities of bayberry polyphenol were assessed by five antioxidate systems. The phase separation method was used to make bayberry polyphenols microencapsules to protect the stabilities of bayberry polyphenols. The properties of microencapsuled bayberry polyphenol were studied. What's more, a bayberry juice containing high polyphenols was prepared to increase the application of bayberry polyphenols.In order to get the bayberry polyphenol extract, the microwave and ultrasonic methods were used to extract polyphenol from bayberry (Myrica rubra) juice respectively. And their extraction conditions were established in the single facter and orthogonal design. The results showed that the optimal method is microwave extraction, the optimal conditions are as follows: alcohol density 80% (V/V), microwave power 500W,radiation time 25s,and 4:1 ration of liquid to material. The yield of polyphenol could reach 514.837mg/L.In order to assess the antioxidate capacities of bayberry polyphenol, the hydroxyl radical system, superoxide radical system, deoxidize activity, nitrite system and lecithin liposome system were used. The results showed that bayberry polyphenols had strong antioxidant activities.In order to protect the stabilities of bayberry polyphenol, the polyphenolic extracts were micro-encapsulated by a phase separation method using ethyl cellulose as a coating material. The results showed that bayberry polyphenols could effectively eliminate hydroxyl and DPPH radicals. The microcapsules were found to have a smooth surface shape with a particle size distribution of 97μm by light microscope and SEM observation. The bayberry polyphenols in microcapsules could effectively release in simulated intestinal fluid and the rate could reach 87.37%. The storage stability of bayberry polyphenols against adverse environment was also remarkably improved by microencapsulation.Bayberry polyphenols were added into bayberry juice to get the high polyphenol-contained bayberry juice. The results showed that the optimum concentration of polyphenols was 300mg/250mL; The optimum compound color fixatives is quercetin and glucose with the rate of 1︰2.; The optimum compound stabilizers is CMC-Na-sodium alginate-pectin with the rate of 1:2:1;...