| Okra is a kind of vegetables with very broad prospects for development,the current study focused on exploring the planting method and nutritional benefits,but relatively little research on the identification and analysis of the comprehensive utilization of okra functional components.In this paper,the extraction process of the polysaccharide and the fat of okra was optimized by the deep processing and resource utilization of okra,and the structural properties were identified.At the same time,the extracted by-products were made into biscuits,and the comprehensive utilization of okra was realized.The main research and results of this experiment are as follows:(1)The optimal extraction scheme of polysaccharide was studied by single factor experiment and orthogonal experiment.The optimum pH was 8,the ratio of material to liquid was 1∶50 and medium fire microwave for 3 minutes.The ratio of material to liquid was 1∶40,pH 9,50 ℃ultrasonic shock for 30 minutes is the ultrasonic assisted extraction of polysaccharide optimization program.Compared with the infrared extraction method,it can be seen that the microwave-assisted extraction of polysaccharides has the characteristics of less time-consuming and less additional peaks of polysaccharides,but the extraction rate is low.The time of ultrasonic extraction is relatively long,extracted polysaccharides with much impurities,but the extraction rate is high.(2)The sugar,which is after the removal of impurities by Sevage and dialysis,was determined its water-soluble substance,insoluble in organic solvents,This polysaccharide is non-acidic polysaccharide,free of phenols,tannins and starch.The composition of okra polysaccharide was 40.52% mannose,23.23% glucose,1.73% fructose,15.38% xylose and 19.14% rhamnose which tested by high performance liquid chromatography.Sephadex G-100 gel column chromatography was used to determine the presence of binding proteins.The binding protein had no effect on the basic properties of the polysaccharide but had a significant effect on the antioxidant properties.The β-elimination reaction indicates that the glycopeptide bond of the sample is O-glycopeptide bond.(3)The optimum extraction method of oil extraction by Soxhlet extraction is 1∶50 of material to liquid and the 50 water bath for 9 hours,the extraction of fat ℃up to 32.86%.The acid value of the oil was 15.99 mg/g,the peroxide value was 3.91 mmol/kg,and the iodine value was 115.03 g/100 g.According to the above results,it is found that okra oil contains unsaturated fatty acids and the oil extracted by Soxhlet extraction is not damaged.Gas chromatographic tests showed that okra oil contained 26.81% palmitic acid,2.99% stearic acid,11.96% oleic acid,50.14% linoleic acid and 8.09% linolenic acid,and more than 60% unsaturated fatty acids.(4)The optimum formulation of okra biscuits by single factor experiment and orthogonal experiment is as follows: flour and okra 9∶1 ratio of powder,sugar powder,salt and oil were 12.5%,1.5% and 30%.And the detection of its safety indicators are in line with GB7100-2015 "food safety national standard biscuits" requirements. |
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