Study On The Compound Beverage Of Burdock

Burdock is an edible and medicinal herbaceos plant,which has many special functions such as lowering blood preasure,blood lipid,anti-virus,etc.A compound beverage with good flavor and healthy functions was developed in this thesis,using burdock,liquorice root and Chinese wolfberry as main materials.In this thesis,the optimum parameters of extracting burdock roots are determined by the single-factors test and response surface optimization experiment.Moreover,the formula of compound beverage are also optimized through the D-optimal mixture design and the fuzzy comprehensive evaluation among burdock extract,medlar extract,licorice extract,sucrose solution.On this basis,polyphenol compounds in the compound beverage are identified using Ultra Performance Liquid Chromatography-tandem Mass Spectrometry?UPLC-MS/MS?.The aroma components from the self-made and commercially available burdock beverage are detected and analyzed through Gas Chromatography-Mass Spectrometry?GC-MS?.The shelf-life prediction model of Arrhenius predicting the shelf-life of the product is applied,which provide theoretical basis for the development and production of compound beverage.The main research results are as follows:1.The effect of ratio of material to solvent,extracting time,extracting temperature and ultrasonic power on the yield of inulin in burdock had been studied.Moreover,the extraction process of inulin was optimized by response surface optimization experiment,and the analog regression equation had been established as follow:Y=12.26+0.25A-0.083B-0.44C+0.31D-0.062AB-0.31AC+0.001AD+0.13BC-0.44BD-0.25CD-0.55A²-0.92B2-2.39C²-1.77D²Comprehensive analyzing this analog regression equation,the optimum parameters of extracting inulin from burdock were obtained as follows: ratio of material to solvent was22:1?L/g?,extracting time was 30 min,extracting temperature was 80 ?,ultrasonic power was 95 W,Under this condition,the yield of inulin was 12.16?g/100g?.2.According to the D-optimal mixture design,with the fuzzy comprehensive evaluation sensory value as appraising index,the value of sensory was fitted through Scheffe incomplete polynomial and equation analysis of sensory value is established as follow:Y=-23.93137A-117.21175B-25.37888C-31.78700D+341.72506AB+196.54674AC+119.54485AD+547.64820BC+1026.34113BD-4785.03089CD-1571.14596ABC-2735.25992ABD+7817.56411ACD+5785.37325BCDComprehensive analyzing this analog regression equation,the optimal formula of compound beverage is as follows: the burdock extract is 56.20%,medlar extract is 20.30%,licorice extract is 18.00%,sucrose solution is 5.50%.Under this condition,sensory value is8.7854.3.The polyphenol compounds in burdock compound beverage was identified by ultra high performance liquid chromatography-tandem mass spectrometry?UHPLCMS/MS?,and 4 compounds were characterized.They were chlorogenic acid,caffeic acid,rutin,dicaffeoylquinic acid in burdock compound beverage.4.According to the method of GC-MS and odor activity value,it can be founded that39 and 26 kinds of volatile components were detected from the self-made and commercially available burdock beverage.Most of the volatile components are mainly composited of aldehydes,ketones,esters,alkanes,alcohols,Furan compounds,Pyrazine compounds.Moreover,there are 9 and 4 kinds of volatile components in dominantly self-made and commercially available burdock beverage.5.The acidity,inulin content and sensory value of compound beverage were detected periodically during storing period while the compound beverage were placed at 17?,27?,37? and 47? respectively.The order of reaction of three characteristic indexes were determined by calculating the change rate k at different temperature.The characteristic indexes of Acidity and inulin accord with first-order recreation.The characteristic index of sensory value accords with zero-order recreation.Three shelf-life prediction models of acidity(SL_Acid),inulin content(SL_Inul)and sensory value(SL_SV)are established combined with Arrhenius equation and accuracy of models is evaluated.The results shows that the predictive accuracy of shelf-life prediction models SL_Acid?average relative error = 6.5%,relative error =2.8%?)is highest in the temperature of 320.15K?47??.