Study On The Development Of The Pine Needle Drinks And Its Antioxidant Activity In Vitro

With fine varities and large stocks, Pine trees, as a natural renewable resource, are widely planted in China.Rich in carbohydrates, amino acids, fat, vitamins and mineral elements in pine needles. In addition, pine needles also contains a variety of water-soluble flavonoids, including in the human body has extremely strong activity, biological utilization high proanthocyanidin, catechin and a variety of unsaturated fatty acid, function and value of these elements are higher, the lower the blood pressure,blood lipid, protecting blood vessel, and anti oxidation and scavenging the free radicals effect confirmed. Determination of a series of indexes, antioxidation experiment of extract of pine needle and fermentation liquid, and provide a theoretical basis for the development of pine needle beverage. And then to the flavonoids content as index, the optimal processing technology of pine needle beverage, with chitosan agent, were studied to clarify the conditions on the pine needle beverage, the free radical scavenging ability and reducing power determination of pine needle beverage, the anti oxidation ability of pine needles beverage.Determination of a series of index of antioxidant extract for two kinds of pine needles and fermentation liquid, and provide a theoretical basis for the development of pine needles beverage and fermented beverage. Research shows that:(1) extract of pine, cedar and fermentation liquid had strong reducing power, and compared with the Vc solution, the reduction ability.(2) extract of pine, cedar and fermentation liquid on the removal effect of DPPH, superoxide anion radical scavenging effects are strong, and the added quantity was positively associated with. Two kinds of pine needle extract than the fermentation liquid of·OH scavenging ability, ability and cedar scavenging·OH strong than Masson pine.(3) removing effect of extract, two kinds of pine needles from the fermentation liquid on NO2-were, and extract, two kinds of pine needles from the fermentation liquid scavenging ability on NO2-more than Vc solution.(4) pine, cedar fermentation changes before and after oxidation is antioxidation fermented liquid extract is slightly lower than.The development of the pine needle beverages. With cedar and pine as raw material, after the initial treatment, chopped extraction. With the extraction amount of flavonoids as indexes respectively to determine the optimal extraction process. Masson Pine in the extraction temperature is90℃, extraction time120min, ratio of material to water is1:24, the extraction rate of flavonoids was the highest; cedar in the extraction temperature90℃, extraction time100mim, ratio of material to water1:21extraction was the highest. Using chitosan as clarifying agent, measuring the transmittance to determine the optimum clarification process in640nm by spectrophotometer. The results showed that, adding amount of Masson Pine drink in chitosan clarification is0.2g/L, temperature40℃, time to clarify50min better clarification. Cedar drinks the addition amount of chitosan clarification of0.3g/L, temperature40℃, time to clarify60min better clarification. Clear liquid through a fine filter deployment sterilization into finished products, finished products by the sensory evaluation was the best formula. Pinus massoniana pine needle juice beverage formula: adding pine needle juice of70%, sugar amount of10%, acid amount of0.1%has the best taste. Cedar beverage formula:adding pine needle juice of60%, sugar amount of12%, acid amount of0.15%.The development of the pine needle fermented beverages. With cedar and pine as raw material, through adding different content in pine needle juice in sugar and ethanol fermentation strains was developed to study the beverage, fermentation time, inoculation quantity, initial sugar concentration of3single factor orthogonal alcohol fermentation experiment, the contents of flavonoid, polyphenol content as index, the optimum fermentation conditions of Masson Pine and cedar. Pinus massoniana in0.1%inoculation quantity, initial sugar concentration of6%,fermentation time is high antioxidant content of7d, were measured at an optimum level condition, flavonoid content was8.87mg/g, polyphenol content was1.62mg/mL. Adding pine needle juice of80%, sugar amount of8%, acid amount of0.3%has the best taste. Cedar in0.1%inoculation quantity, initial sugar concentration of10%,fermentation time is high antioxidant content of7d, were measured at an optimum level condition, flavonoid content was15.49mg/g, polyphenol content was3.86mg/mL. Adding pine needle juice of80%, sugar amount of8%, acid amount of0.3%has the best taste.Study on the antioxidant properties of cedar, pine beverages and fermented beverage, research shows that:the pine needles beverage than antioxidant content not fermented beverage flavonoids and antioxidant properties of low, relatively weak,but the pine needles beverage taste better, which containing alcohol and ester compounds from carbohydrate, protein, the original mineral elements, with flavonoids functional activity and microbial metabolism produce. From the main effective components and antioxidant performance comparison, cedar beverage nutritional value than Masson Pine drink high.