| Linze jujube were produced in Linze county of ZhangYe City, Gansu Province.It is one of used as medicine and food varieties of high quality which can be fresh and dried,as well as has good process ability. It is researched that the basic nutrients of six towns jujube were determined, and the difference of bases between the Linze jujube and other22 kinds of jujube with principal component analysis were compared by SPSS 18.0 in this paper. Combined single factor with response surface optimization method are used to study the jujube polysaccharide extraction of Linze town of Banqiao simultaneously,crude polysaccharide purified by DEAE-52 cellulose column and Sephadex G-100 gel column respectively, and studied physics-chemical property, structure, antioxidizability of primary elution curve.On this basis, developed red Chinese wolfberry drink and formulated relevant standard, provide theoretical basis for the development of Linze jujube. The main results are as follows:(1) The basic nutrients content of six Linze jujubes were that the range of ash content is 2.18% to 2.88%, the range of fat is 1.21% to 1.58%, the range of protein is2.20% to 2.54%, the range of total sugar is 60.51% to 68.20%, the range of crude fiber is 2.36% to 2.36%, the range of mineral content was that zinc is 6.09 mg/kg to 6.87mg/kg, iron is 48.02 mg/kg to 54.50 mg/kg, calcium is 785.16 to 980.06 mg/kg, sodium is 56.34 mg/kg to 64.82 mg/kg, potassium is 9644 mg/kg to 10228 mg/kg, copper is2.22 mg/kg to 2.61 mg/kg, flavonoid content is 8.5 mg/g to 10.01 mg/g. Through six Linze jujubes and other variables of 28 jujubes conducted principal component analysis with six variables which included water, ash, fat, protein, total sugar, crude fiber were studied conclude that the basic nutrition content of jujube can be expressed with three kinds of main components, namely the first principal component mainly a combination of the variation of moisture, ash content and fat information, the second principal component mainly combined the variation information of total sugar, the third principal component mainly integrated the variation information of protein and crude fiber, These main components constituted jujube nutritional characteristics and of each and principal component scores showed that Linze jujube more suitable for further processing than others. Cluster analysis showed that the quality of Linze jujube was closer with regional.(2) Based on single factors and response surface test to determine the best conditions of water extract and alcohol precipitate with polysaccharide extraction yield as the index, namely material and water ratio is 1:20, extraction temperature is 80 ℃,extracting time is 90 min. Polysaccharide obtained were deproteinized by the Sevage method,Polysaccharide(LZJP) at a rate of 65.53%.LZJP were purified by DEAE-52 get four peaks, respectively named LZJP1, LZJP2, LZJP3 and LZJP4, recovery rate of LZJP3 and LZJP4 were purified by Sephadex G-100 again have one peak and recovery rate were 81.7% and 89.2% respectively, they were judged single polysaccharide preliminary and showed light yellow filaments.Antioxidant properties in vitro experimental results showed that the LZJP3 and LZJP4 had certain reducing power,they clearance rate were lower than Vc and BHT, LZJP3 antioxidant ability gradually increased with the increase of concentration, DPPH · reach maximum clearance rate33.42% in the 1.0 mg/mL, H2O2 clearance rate reached 15.55%. Infrared spectrum scanning results concluded that the polysaccharide is a kind of β-pyran polysaccharide,which had many polysaccharide of typical structure characteristics of absorption at1016cm-1, 1049cm-1, 1103cm-1 and 914 cm-1. Atomic force microscopy showed that LZJP3 molecules were gathered, the molecules were close and had different size and shape, It has a large number of molecules to spherical micelles and a small amount of dispersion.Electron microscope scanning results showed that the LZJP3 threadiness staggered extension and surface topography was smooth. molecules were rod-shaped state of aggregation when resolution ratiois100 nm, the space between the molecules was large, high degree of molecular aggregation.LZJP3 weight-average molecular weight(Mw) is 9.766 x 104g/mol, and number-average molecular weight(Mn) is 5.412 x 104 g/mol, its molecular weight distribution was concentrated.(3)Through the single factor experiment design combined with orthogonal experiment to determine best formula of the red Chinese wolfberry drink was:jujube juice 80 mL and wolfberry juice 20 mL in 100 mL the red Chinese wolfberry drink in addition granulated sugar of 3%, citric acid of 0.15%,sodium carboxymethyl cellulose of 0.15%, pectin of 0.15%, acesulfame of 0.03%, honey of 2%, jujube of 0.3%. This drink is in line with national standards GB/T 10789-2015, and is relatively stable Q/ZYYL0003S-2014 were enacted. |
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