Purification Technique Of α-linolenic Acid From Perilla And The Development And Preservation Of Its Soft Capsule

Perilla is a cash crop, not only edible, but also can be used as medicine. Perilla leaves can be eaten and seed oil can be pressed. Perilla roots, stems, leaves, seeds can be used as medicine. Our country has a long history of planting perilla. In our central, south, north and southwest areas have a large number of wild and cultivated varieties of perilla. Recent studies have shown that perilla seed is rich in nutritional value and health function. Perilla seed oil is more and more popular with consumers because it is rich in unsaturated fatty acid. Perilla seed oil of α-linolenic acid content can reach more than 55 %. Therefore, in this paper, purification technique of α-linolenic acid from perilla and the development and preservation of its soft capsule was systematically studied. The main contents and results are as follows:(1) Purification technique optimization of α-linolenic acid: Purify the α-linolenic acid from perilla seed oil by urea inclusion method with response surface methodology. With α- linolenic acid purification rate as index, based on the single factor test, study volume ratio of mixed fatty acids and urea solution, concentration of urea- ethanol solution, inclusion temperature and inclusion time on α- linolenic acid purification rate.The results showed that the optimal parameters of purification of α-linolenic acid from perilla seed oil by urea inclusion method are: volume ratio of mixed fatty acids and urea solution is 1:50; concentration of urea- ethanol solution is 1.0 mol/L; inclusion temperature is-20 ℃; inclusion time is 18.5 h. Under the optimum conditions perilla oil α- linolenic acid purification was 77.23 %.(2) Production technique and quality indicators of α- linolenic acid soft capsule: Determine the α- linolenic acid soft capsule production technique of gelatin melting, contents preparation, capsules pressuring, stereotypes drying, capsules washing and secondary drying points. Gelatin melting is the most important process. When gelatin : water: glycerol ratio of 1 : 1 : 0.5 and the temperature at about 65 ℃, the melted gelatin is the best. Determin any of the three batches of α- linolenic acid soft capsules quality indicators. The results showed that the net content of error of less than 10 %,and physical and chemical indicators and health standards are in line with national health food standards.(3) Stability of α-linolenic acid soft capsule: Random sample of 45 α-linolenic acid soft capsules for high temperature, high humidity and light tests. Determine soft capsule quality, α- linolenic acid content, acid value and peroxide value. Take any three batches of α-linolenic acid soft capsules, every batch of 30 to simulation package. Test α-linolenic acid soft capsules were left at room temperature. Determine soft capsule quality, α- linolenic acid content, acid value, peroxide value, the total number of bacteria and coliform bacteria. The results showed that the α-linolenic acid soft capsules had no significant changes in the indicators and health standards are in line with national health food standards.