Study On Extraction Of Flavonoids From Pleurotus Eryngii And Cookies And Beverage Processing

China is edible fungus production and export power,with an annual output of more than 200 million tons of Pleurotus eryngii,a huge output.In this study,the flavonoids of Pleurotus eryngii were extracted and purified,and the antibacterial activity,antioxidant activity and the initial processing technology of Pleurotus eryngii biscuits and beverages were studied.Pork mushroom to further develop and use to provide theoretical basis.The main research contents and achievements include:(1)The optimum parameters for extracting flavonoids from Pleurotus eryngii were: 16 min ultrasonic treatment,ultrasonic power 204.5 W,feed ratio 1: 40mL-1,ethanol content 72.4%,flavonoids in extract Rate of 2.92%.The total flavonoids of Ple?rot?s eryngii were p?rified from 7.56% to 30.37%,4.01 times of p?rity,and the total flavonoids of Ple?rot?s eryngii was highly resistant.(2)Oxidative activity,the effect of a certain degree of correlation between.The efficiency of scavenging DPPH free radicals in the total flavonoids of Pleurotus eryngii can reach 55.46%,and the hydroxyl radical scavenging can reach 70.18%,and the superoxide anion can reach 31.33%.The results showed that the total inhibitory concentration of total flavonoids of Pleurotus eryngii on pathogens in Erythrina was 40 mg / mL,the MIC of Staphylococcus aureus was 40 mg / ML,Salmonella typhimurium MIC of 20 mg / mL,Shigella flexneri MIC of 40 mg / mL,watermelon rot bacteria MIC 40 mg / mL,wheat scab for MIC 10 mg / mL,cotton withered bacteria MIC 20 mg / mL.Indicating that the total flavonoids of Pleurotus eryngii has a good antibacterial activity.(3)Pepper: 8%;soybean oil: 60%;peanut: 1.2%;sesame: 2.5%;pepper: 4%;peanut:;Salt: 4.5%;sugar: 1.6%;MSG: 0.8%;I + G: 1%;sorbic acid: 0.13%,thus developing a unique flavor of spicy apricot mushroom sauce.(4)Pleurotus eryngii Hawthorn compound beverage the best ratio: Pleurotus eryngii extract 70%,hawthorn extract 20%,8% sugar,citric acid 0.06%.Which developed into color,taste,smell and body is superb,with nutritional and health value of Pleurotus eryngii Hawthorn Beverage.