| The body’s aging, inflammation, autoimmune diseases and so on were about radicals(Free Radical), and therefore the development of antioxidant foods to prevention of disease and aging had important significance. And soup had an important role in people diet. In this paper, "Guizhou Sanbao" and Sansui duck were used as raw material to study the effects of different extraction methods on the antioxidant activity of traditional Chinese medicine, and optimization of extraction technology of Polysaccharides for“ Guizhou sanbao ”by Response Surface; In temperature 37 ℃,different p H, different the amount of salt antioxidant activity measured the antioxidant activity of polysaccharide, and obtained optimum p H and the amount of salt added in subsequent processing; then we explored the best process of medicated duck by orthogonal experiment. The main contents and conclusions are as follows:In the study of the impact of different extraction methods on the antioxidant activity of Gastrodia elata, and the different extraction methods were included traditional hot water extraction, microwave assistant extraction, ultrasound extraction and microwave assistant extraction combined with ultrasound extraction, were used to prepare Gastrodia Elata polysaccharide with the raw materials of Guizhou Gastrodia Elata which were prepared with griddles with 60 meshes and 200 meshes respectively.The characteristics of the antioxidant activities were compared. The results showed that the extraction yield of polysaccharides by microwave assistant extraction combined with ultrasound extraction of 200-mesh Gastrodia Elata reached 70.91%, which was 7times higher than that by traditional hot water extraction. But the polysaccharide extracted by microwave assistant extraction exhibited the highest antioxidant activity.The polysaccharide with the concentration of 500μg/m L showed that DPPH scavenging ability was 67.58%, ultra oxygen anion inhibition rate was 29.03%, hydrogen peroxideinhibition rate was 27.94% and hydroxyl radicals inhibition rate was 76.32%. This part determined the selection method of ultrasonic extraction of traditional Chinese medicine polysaccharidethe in follow-up study.In order to study the concentration of Chinese medicine polysaccharides which is more suitable for people to eat, We chose the powder of Ganoderma lucidum,Gastrodia elata Blume,Eucommia ulmoides Oliver selected by the griddle with 200 meshes as materials. The polysaccharides was extracted as follows the best ratio of water to solid,ultrasonic power, extraction temperature and ultrasonic extraction time were:1:60,178.23 W, 64.93℃, 26.72 min, respectively. The clearance rate of DPPH was detected by ultraviolet Ultraviolet Spectrophotometer, the ultra oxygen anion, hydrogen peroxide and hydroxyl radicals were detected by BPCL. The results showed that DPPH scavenging ability reached as high as 63.91%, ultra oxygen anion inhibition rate reached 62.95%, hydroxyl radicals inhibition rate reached 58.76% and hydrogen peroxide inhibition rate reached 85.33% when polysaccharide concentrations were at100μg/m L. This part determined that the best of compound polysaccharide concentration was 100μg/m L in the follow-up studies, and the amount of Chinese medicine was the most economical used in food, and had most powerful antioxidant at this time.We studied the impact of different conditions on antioxidant activity of "Guizhou Sanbao" polysaccharides, in order to explore the conditions of "Guizhou Sanbao" in food processing, "Guizhou Sambo" was used as raw material, under the temperature of37 ℃, p H was 0.5, 1.0, 1.5, 6.0, 6.5, 7.0, 7.5, salt concentration was 0%, 0.5%, 1.0%,1.5%, 2%, 2.5%, 3.0%, the polysaccharide of "Guizhou Sambo" was measured free radical scavenging capacity. The results showed that: when the presence of salt, Chinese medicine polysaccharide had various scavenging rate, and at different p H, when salt concentration was 2.0%, radical scavenging had higher clearance. So we can see that processing in the lower p H, the antioxidant of "Guizhou Sambo" did not be affected;and in human gastric p H and body fluid environment can also be good use of Chinese medicine polysaccharide.In the processing, the antioxidant of "Guizhou Sanbao" polysaccharide was affected by external factors, on the basis of previous experiments, we designed the appropriate orthogonal experiment level and inquiried the processing of "Guizhou Sambo"duck soup. "Guizhou Sanbao and Sansui duck were used as raw materials,different temperature and cooking time and the amount of salt impacted the antioxidant activity of broth diet, and orthogonal experiments were used to determine the best processing and uniform design was used to explore the best recipe of different spices. The results showed that:from the sensory evaluation, the visual analysis can be obtained that factors affected the quality of duck soup : the cooking time >salt >cooking temperature; the amount of salt significantly affected the antioxidant of "Guizhou Sambo" duck soup. From the analysis of variance shows that duck sensory analysis was significant at 0.05 <p <0.1, and showed that cooking time had influence on the experimental results, but the difference was not significant; salt had biggest influence on the antioxidant of duck soup, in the95% confidence interval was significant(P <0.05). According to the results of the experiment the best combination of factors was A2B2C3, namely salt concentration was1.5%, cooking temperature was 80 ℃, the cooking time was 100 min. |
PDF Full Text Request