Study On Extraction And Application Of Arbutin From Pear Blossoms

Pear Blossoms,which are originated in China,have a long history and great variety of nutritional ingredients.However,Pear Blossoms are difficult to be stored for a long time,and tend to go bad easily because of high water content and rich phebolics content.Therefore,this study is mainly focus on the control process of Pear Blossoms' quality by Heat Pump and Far-infrared combination drying,and the optimization of extraction process of Pear Blossoms' Arbutin and the preliminary antioxidant activity research.Finally,a Pear Blossoms wine with health care function was producted based on the Arbutin best extraction process.The main results are as follows:(1)Heat Pump and Far-infrared combination drying was applied to dry Pear Blossoms.Different Heat Pump temperature levels,radiation heater's temperature levels and the conversion of moisture content levels were investigated,which were considered to reflect the drying and quality characteristics of Pear Blossoms.The results showed that three factors all had significant influence on product quality,radiation heater`s temperature levels > Heat Pump temperature levels > the conversion of moisture content levels.The optimal parameters for the combination drying were Heat Pump temperature 39.1?,the conversion of moisture content 50.9%,and radiation heater`s temperature 99.1?.At this point,the dried Pear Blossoms`comprehensive evaluation 24.947 and has a better quality of strong aroma,little shrinkage and high content of active ingredients.(2)The method of ultrasonic assisted ethanol extraction was adopted to extract Arbutin of Pear Blossoms,based on ethanol concentration,solid-liquid ratio,ultrasonic power,ultrasonic time of single factor experiment,using Design Expert 7.0 Response surface design.The results showed that the best process was 70% ethanol,solid-liquid ratio 63mL/g,ultrasonic power 271 W and the ultrasonic time is 50 min,the extraction of Arbutin rate reached a maximum of 2.5753%.The preliminary study results showed that in the experimental concentration range,the capacity of Arbutin extracted from Pear Blossoms scavenging Hydroxyl radical and 1,1-two phenyl-2-three picrylhydrazyl(DPPH)radical were increased with the increase of the mass concentration and reached the maximum values of 38% and 61% at the mass concentration of 0.4mg/mL and 0.1mg/mL.They all showed that Arbutin extracted from Pear Blossoms had strong antioxidant effect.(3)The Arbutin extraction liquid of Pear Blossoms was tracted as raw material,based on the fermentation temperature,fermentation yeast,fermentation PH of single factor experiment,obtained the optimum fermentation process of Pear Blossoms wine by orthogonal experiment.The results showed that the best process was fermentation temperature 25?,fermentation yeast 0.2mg/mL,fermentation PH3.5.At that time,the content of Arbutin reached a maximum of 0.399%.The color-protecting study results showed that the best color-protecting rate reached 19.2% with the combination of 2.0mmol/L L-cysteine,0.4mmol/L glutathione(GSH)and 0.5mmol/L EDTA-Na2.The clarifying study results showed that the best effect on optical transmittance up to 97% was observed in Pear Blossoms wine treated with the concentration of 1.0mg/mL chitosan and 1.0mg/mL bentonite.Under this experimental condition,the Pear Blossoms wine was high content of arbutin,pale yellow,clear,transparent,and high stable.