Study On The Processing Technology And The Quality Standard Of Fernnel Processed By Yellow Wine

Objective:The present paper aims to develop a best processing technique, to establish quality standard on wine-fried fruits of Foeniculum vulgare Mill., and to compare the qualities of the wine-fried fruits with that of the dried fruits products. It will be beneficial in the quality control of the wine-fried products and its preparations, to ensure the safety and efficacy in its clinical use, and can be readily accepted in the applications and development of the wine-fried products.Methods:The best processing technique on wine-fried fruits of Foeniculum vulgare Mill. was optimized by orthogonal test L9(34), factors such as the moist time, frying time, frying temperature and wine quantity added were investigated, the volatile oil and trans-acomhole were determined for evaluation. The macroscopic and microscopic characters of the wine-fried products were studied by morphology observation and microscopic study on the transaction tissue as well as the powder of the products. TLC was conducted and anisaldehyde was taken as reference substance to compare the wine-fried fruits with the dried fruits. The separation conditions of TLC on wine-fried fruits were optimized when trans-acomhole was taken as reference substance. The impurity, water content, ash, heavy metal, arsenic salt, SO2 residue, and water extract of the wine-fried fruits were determined by impurities test, toluene method, ignition method, colorimetric method, Gutzeit method, acid distilled iodine titration and heating extraction on 15 batches of the products, and the test limits were established according to the results. The volatile oil was determined by steam distillation method on samples collected from 10 production area. Trans-acomhole was determined by gas chromatography, using HP-5 quartz capillary column( column length 30 m,diameter 0.32 mm,membrane thickness 0.25μm),FID detector. The column temperature was programmed as: starting temperature 100℃, heating rate 10℃?min-1 to 150℃; N2 was used as the carrier gas, split ratio 50:1, injector temperature 250℃, and detector temperature 280℃.Results:The optimal processing technique on wine-fried fruits of Foeniculum vulgare Mill. was developed. The macroscopic and microscopic characters were described. The TLC identification method was established by using petroleum ether(60-90℃)- ethyl acetate(17:2.5) as developer. It showed that clear spot of anisaldehyde could be seen in the samples of dried fruits, but no distinct ones for wine –fried fruits. Therefore, it could be used as a method to distinguish wine-fried fruits from dried fruits. The second TLC identification method, taking trans-acomhole as reference substance, and using cyclohexane- ethyl acetate(2:1) as developer, showed clear spots and good separation, could be used to identify wine fried fruits of Foeniculum vulgare Mill. The test limits of impurities, water content, ash, heavy metal, arsenic salt, SO2 residue, and water extract of the wine-fried fruits were set, respectively, as: impurities not more than 6.75%, water content not more than 4.83%, total ash not more than 10.74%, acid insoluble ash not more than 0.48%, heavy metal lead ≤ 10 ppm, arsenic salt ≤ 2ppm, SO2 residue ≤0.0062 mg?g-1, and heat extract not less than 24.73%. The volatile oil in dried fruits of 10 production area were showed as 1.78~2.28%, and that of wine fried fruits were 1.68~2.17%. The contents of trans-acomhole were showed as 0.25~2.496% in dried fruits, and 0.291~2.67 % in wine fried fruits.Conclusion:The optimal processing technique on wine fried fruits of Foeniculum vulgare was determined as: moist for 3h, stir fried for 16 min at 130-140℃. The macroscopic character of the wine-fried fruits showed some changes: the surface color was slightly deepened, carbonized spots were occasionally seen, slightly smell bouquet. The microscopic characteristic pericarpic cells and oil tube could be seen, but may be damaged. The volatile oil was decreased and trans –acomhole was increased after the dried fruits were fried with wine, the correlation between chemical composition change and synergy of wine-fried need further research.