Effects Of Fresh Keeping And Processing Of Areca Catechu On Its Active Components

The research studied Areca catechu and its processing products.This paper mainly investigated the influence of physicochemical indexes and sensory quality of Areca catechu storage,the changes of the active substances and process optimization in the extraction process of Areca catechu,the effects of processing technology of Areca catechu in whole fruit products and beverage products on active substances.The effects of storage temperature(10?,4?,-18?)on the sensory and physical and chemical indexes of Areca catechu were compared and analyzed.The experimental results show that: in the process of cold storage,Areca catechu was stored in 4? can reduce more respiration intensity than in 10 ?,delay the respiration peak time,thereby prolonging the preservation period of Areca catechu,but the loss of water is the most seriously,and it is not suitable for processing fruit products.The sensory quality and moisture content could be best preserved when Areca catechu was stored in 10?,but mildew phenomenon happened on the eighth days;when Areca catechu was stored in-18 ?,there was no respiration,the preservation period was prolonged obviously,but slight brown stain gradually appeared after30 days,the arecoline content of Areca catechu will not change with reducing the storage temperature and prolonging storage time,but it will lost with the loss of water.The content of phenols in Areca catechu will decrease with prolonging the storage time,the total phenols content of sample which was stored in-18? was the highest one.The correlation analysis showed that there was a significantly positive correlation between moisture content,arecoline content and total phenolic content when it was stored in 4 ? and 10 ?.There was a significantly positive correlation between moisture content and total phenolic content when it was stored in-18?.The influence of blanching and drying process on the content of active substance of Areca catechu dry products were analyzed.The results show that raising the blanching temperature(50~100?)or extending the blanching time(10~120 s),the content of arecoline and total phenols in Areca catechu will decrease.During the drying process,the content of arecoline will decrease with raising the drying temperature(50~100?)and prolonging the drying time(0~15 h).The retention rate of the total phenolic content was the highest when hedrying temperature is 70~80? and the drying time is 13 h,it was about 72.3%.In the process of areca beverage production,in order to extract the active substances from areca as much as possible,the effect of various factors on the active substances in the extraction process was investigated.The results show that the more water was added in extraction process,the better effect of extraction of active substances,but it is more difficult of dehydration in the production of beverages.When the extraction temperature higher and the extraction time longer,the effect of extraction of Areca catechu was better.With the increase of extraction temperature,the content of total phenols in the samples increased at first and then decreased,the most suitable extraction temperature was 70?.The smaller the size before Areca catechu were smashed,the effect of smashing was better,and more active substances dissolved out.Extracting twice was more conducive to extract active substances of Areca catechu.Using response surface methodology to optimize its parameters of extraction process,the test analyze the effect of the solid-liquid ratio(1:10~30),extraction temperature(60~80 ?),extraction time(20~60 min)and smashing time(20~40 s)on the products of arecoline and total phenols content,and using queuing analysis and entropy weight method to calculate the weight coefficient of each the index structure,to construct multi index comprehensive weighted scoring system.The results show that increasing the feed ratio will improve the arecoline and total phenolic content significantly.With the increasing of extraction temperature,arecoline content showed an increasing trend,total phenolic content increased at first and then decreased.Prolonging the extraction time will obviously increase the total phenol content in a certain rang of temperature.Prolonging the smashing time will significantly increase the arecoline content.Solid-liquid ratio and extraction temperature has significant interaction.The weight coefficient of arecoline content and total phenol content was calculated by entropy method were 0.376 and 0.624.Through regression analysis,the optimal technological parameters for solid-liquid ratio is 1: 20,extraction temperature is 70?,extraction time is 60 min,smashing time is 30 s.Under this condition,the index of active substances of Areca catechu beverage is as follow,the content of arecoline is 142.18 mg/L and the total phenolic content is 2153.57 mg/L,comprehensive score is 7.56,relative error of verification test and model predictive value is 1.95%.The effect of pH,sterilization and storage on the content of active substance of Areca catechu drinks products were analyzed.The results show that the content of arecoline was affected by alkaline conditions,the higher the pH value,the lower the content of arecoline in beverage samples.The total phenolic content of samples were affected by acid base,the lower or higher pH value would lead to the decline of total phenolic content.Alkaline conditions led to the more serious loss.During the sterilization process,the ordinary pressure sterilization had no significant effect on the content of arecoline,but raising the sterilization temperature and extending sterilization time would lead to the decrease the total phenolic content.The temperature and time of pressure sterilization has a significant influence on arecoline and total phenolic content.In the storage processing,light would cause a loss of active ingredients in Areca catechu beverage.