Developing A Novel-health Wine From Lotus Leaves And Setting Corresponding Quality Standard

Lotus leaves have rich flavonoids and alkaloids, and their characteristics oflowering blood fat and blood pressure, antibacterial and antiviral, antioxidant and so onis precisely the medicinal nemesis of the current high cholesterol, hypertension andother high diseases incidence rates. Currently, there are some single and compoundpreparations of lotus leaves flavonoids or alkaloids in the market. Meanwhile, lotusleaves distribute with wide rang and is an abundant resources in our country. On theother hand, with the improvement of living level, people are increasingly keen on healthwine. Thus, the health wine with functions of lowering blood fat and blood pressure andantioxidant form lotus leaves has a promising market. This thesis first investigated thealcohol extraction methods of flavonoids and alkaloids from lotus leaves, and theprotection methods of primary liquid to improve the quality of lotus leaves originalwine. Then, the stability of finished wine was investigated to identify the main indexesof the produced finished wine. According to the above results, the quality standards ofhealth wine from lotus leaves were established. Here, the main works were listed as thefollowing.①The single factor and response surface expriments were respectively utilized toimprove the extraction yield of both of the flavonoids and alkaloids according to theevaluation indexes of primary liquid (flavonoids and alkaloids) and improve theprocessing technique of primary liquid by using lotus leaves as materials. The optimalextraction conditions were obtained, including the base liquor concentration75%,solid/liquid ratio1:25(g:mL), ultrasound time80min, cellulase dosage15mg/g,collecting9folds of percolate at a rate of3mL/min. And the maximal yields offlavonoids and alkaloids were6.774%and0.782%, in the primary solution from lotusleaves were respectively observed with a deviation around3%between observed andpredicted values. The results indicated that the extraction methods of flavonoids andalkaloids were feasible.②According to evaluation indexes of primary liquid stability, the stability offlavonoids and color quality of primary liquid from lotus leaves were explored toprovide an effective protection methods for composition and color quality. Theprotecive projects of flavonoids contenting in primary liquid of lotus leaves wereachieved by using orthogonal optimization, and the results show that the optimal stability of primary liquid of lotus leaves could be obtained at β-cyclodextrin dosage0.75g/100mL, ascorbic acid dosage0.5g/100mL, D-glucono-δ-lactone dosage0.3g/100mL. Meanwhile, the retention rate of flavonoids in original wine was up to90%in30days, and the color was still bright yellow under these conditions. In addition,primary liquid should be stored away from light and temperature above40℃. It showedthat this protection methods of primary liquid of lotus leaves were effective.③The accelerated stability of health wine made from lotus leaves was conductedin this work according to these evaluation indexes of sensory, functional ingredients,physicochemical charateristics and hygiene. The results reveals that yellow was alwayskept for this wine within90days without color change and precipitate formation andfunctional ingredient content of flavonoids and alkaloids didn’t change. Meanwhile,contents of alcohol, total acid and suspended solid substances were almost constant. Asfor hygienic index, the concentrations of methanol, fusel oil (isobutanol and isoamylalcohol counts) decreased in90days, which could help to improve the taste and theoverall quality of wine. The experiment also indicates that content of heavy metal waslower than that of the national standards.④On the basis of accelerated stability experiment, and according to writing rulesGB/T1.1of national product standard, combined with the relevant national, and theother national or corporate standards, a quality standards on nutrition health wine madefrom lotus leaves was drafted out. This standard detailly provided the requiremtns of theraw materials and environmental facility, key points of processing technique, as well asthe indexes of sensory, physicochemistry and hygiene.