Effects Of Species And Pulping On Polyphenol And Qualities Of Jujube-wines And Study On Polyphenols And Polysacharides Of Its Residue

Jujube （Zizyphus Jujube Dates） is a kind of healthiness fruit, can be involves in the thefunctions of drugs, food and tonic. It contains polysaccharides, cAMP, saponins, flavonoidsand some other active ingredients, with strong physiological activity. It is grown on large areain China. At present in China different type of varieties are under cultivation. Jujube and itsproducts are commonly used by the consumers. There is a large scope for research andtechnology development for the jujube-wine, since it is not fully developed until now.In this study, seven varieties of jujube from main production areas of China were used asa raw material. The taste, color, nutrition, and antioxidant properties of jujube-wine ofdifferent varieties with different pulping methods were studied. Sources of jujube,jujube-wine, and its residue were used to establish and optimize the extraction condition, andanalyze the differences among in vitro antioxidant activity and components of the extractedpolyphenols and polysaccharides. The results showed that:1. Seven varieties and two pulping methods were used to make fourteen different kindsof jujube-wines. The sensory score sorting for dried-crushed-pulping jujube-wines: GT₁＞TH₁＞LB₁＞JS₁＞RZ₁＞LL₁＞HT₁, and the polyphenol content sorting were: GT₁＞TH₁＞LL1＞LB1＞RZ1＞JS1＞HT1; The sensory score sorting of7direct-pulping jujube-wineswere: GT₂＞RZ₂＞TH₂＝LB₂＞LL₂＞JS₂＞HT₂, and the polyphenols content sorting were:GT₂＞LB₂＞RZ₂＞TH₂＞LL₂＞HT₂＞JS₂. The sensory scores and polyphenols contents ofdried-crushed-pulping jujube-wines were generally higher than the direct-pulping ones.2. The in vitro antioxidant results showed that:（1） Scavenging DPPH·capacity:pomegranate-wine> grape-wine> apple-wine> peach-wine≈jujube-wine; for the differentjujube-wines, TH₂was the strongest one （IC50=4.92%）, and JS2was the weakest（IC₅0=7.71%）.（2） Scavenging ABTS+ability: jujube-wine≈pomegranate-wine≈grape-wine>apple-wine> peach-wine; for the different jujube-wines, GT₁, LL₁, and TH2was strongest （IC₅0=1.00%）, and LB₂the weakest one （IC₅0=1.53%）.（3） Total antioxidant capacity: forthe different jujube-wines, RZ₁、GT₂、GT₁was strongest，and HT2and HT1was weakest. Thetotal antioxidant capacity of dried-crushed-pulping jujube-wines are generally higher than thedirect-pulping ones.（4） For the different jujube-wines, the reducing power of RZ1, GT1, LB1,GT₂, LB₂, TH₁, JS₂and JS1in turn higher than that of pomegranate-wine, and the weakestreducing power of jujube-wine was HT and TH3. HPLC analysis showed that:（1） The chlorogenic acid and frolic acid were not detectedin14kinds of date wine; the Gallic acid content of jujube-wine was less as compared topomegranate-wine and grape-wine, and higher than apple-wine and peach-wine; while thecoumaric acid of jujube-wine was less than grape-wine, and higher thanapple-wine/pomegranate-wine and peach-wine; there was no significant difference betweenthe jujube-wine and other wines in protocatechuic content; the caffeic acid and coumaric acidcontent of7dried-crushed-pulping jujube-wines was higher than the direct-pulping ones.（2）The obvious peaks in retention time of20.4min and34.8min was existed in the14kinds ofjujube-wines but almost not in other wines; for the peaks in retention time of12.2min and26.2min, dried-crushed-pulping jujube-wines was generally higher than the direct-pulpingones.4. Through the single factor experiment and response surface analysis, we found that theoptimal conditions of ultrasonic extraction polyphenols from jujube-wine residues was with61℃extraction temperature in liquid-solid ratio of42（mLg^-1）, concentration of ethanol60%,then the polyphenols average yield is11.92mg/g.（2） In vitro antioxidant function results:Scavenging DPPH·capacity: ZWPP <ZPP <ZRPP <Vc; Scavenging ABTS+capacity: Vc <ZRPP <ZWPP <ZPP; Reducing power capacity: Vc> ZRPP> ZPP> ZWPP; totalantioxidant capacity: ZPP> ZWPP> ZRPP> Vc.（3）HPLC results show that: chlorogenicacid and ellagic acid were not detected in ZPP, ZWPP, ZRPP; in ZPP of gallic acid and rutincontent was highest; in ZWPP of catechin content was highest; while as in ZRPP ofprotocatechuic acid, caffeic acid and coumaric acid content was highest.5. Through the single factor experiment and response surface analysis, we find out thatthe85℃extraction temperature with liquid-solid ratio of4.9:1, in47min, was the optimalconditions of ultrasonic extraction polysaccharides from jujube-wine residues, then thepolysaccharide average yield is12.52mg/g.（2） In vitro antioxidant function results: halfinhibitory concentration of hydroxyl radicals: ZWPS＜ZPS≈Vc＜ZRPS; scavengingDPPH· capacity: Vc＜ZRPS＜ZWPS＜ZPS; Scavenging ABTS+capacity: Vc <ZRPP<ZWPP <ZPP; Reducing power capacity: Vc＞ZRPS＞ZPS＞ZWPS.（3）TLC results showthat: the main polysaccharide in ZPS、ZRPS and ZWPS was mannose. In addition, a small amount of arabinose and rhamnose also exist in ZWPS and ZPS, which is similar for the twosamples, while the composition of ZRPS was single.