| Moringa oleifera Lam.also called drumstick tree,is a pan-tropical species and indigenous to northwestern India.In local place,Moringa leaves,seeds,roots and flowers are eaten for enhancing nutrition and health care.So,Moringa also known as“magic tree” and “mother's best friend”.Moringa leaves rich in protein,vitamins and minerals as well as balanced amino acids,is a full-nutrient functional food.In addition,Moringa leaves have the good abilities on anti-oxidation,anti-inflammatory,antidiabetic,anti-hypertensive and anti-tumor.Polyphenols,2-nitrile,phenol glycosides,?-carotene and p-sitosterol are the main active ingredients.Polyphenols with antioxidant effects can prevent a variety of chronic diseases,such as cardiovascular disease,cancer and aging.And the content of phenols in the leaves of Moringa oleifera is very high.Therefore,the current research and development of Moringa oleifera is a research hotspot.Introduction of Moringa in China was beginning from 1960 s.At present,they are planted in some parts of Yunnan,Fujian and Guangdong.Ministry of Public Health officially approved Moringa oleifera leaves as a new food ingredient in November 2012.New food ingredient refers to the non-toxic harmless food,newly developed in China,newly discovered,newly introduced non-eating habits in line with the basic requirements of food.Then they have a broder space for development in China,with greater research value.The first authoritative Moringa series published in May 2013,for the Chinese Moringa industry has laid a theoretical and technical basis.Moringa Powder,Moringa Tablet,Moringa tea and Moringa Liquor have been developed.China has many kinds of Moringa Liquor,but its processing technology is simple by directly soaking,not only lack of optimization extraction and active compounds content,such as the content of polyphenols,but also lack the analysis of stability of polyphenols.Therefore,exploring a new production process of Moringa Liquor,optimizing theextraction of polyphenols,identifying the content and developing the clarified liquor can provide certain guiding significance for development of Moringa oleifera Lam.The results are as following:1.The content of general nutrient components and active compound(polyphenols)of Yunnan Moringa oleifera leaves were analyzed.The results showed that Moringa leaves are rich in nutritional value,the average content of crude protein was 26.68±1.09mg/100g(wet basis)higher than the traditional grains such as wheat,corn,barley,oats and rice;and that of crude fat was 4.87±0.07 mg/100g(wet basis).Therefore,Moringa oleifera leaves have the character of high protein,low fat.Moringa leaves also contained abundant minerals,the contents of K and Ca are very high followed by that of Na.The content of Ca(800.83±1.30 mg/100g)is sixth times than that in milk.The character of high content of K(2920.14±0.17 mg/100g)and low content of Na(56.14±1.04 mg/100 g)was obvious.The content of phenolic compounds in the Moringa leaves is 41.13 mg/g dry weight,much higher than that in blueberries(1.20 mg/g dry weight)and apple(1.78 mg/g dry weight)and similar to that in grape seed(36.63mg/g dry weight),which is slightly lower than that in high quality green tea(66.03 mg/g dry weight).The results could provide a scientific basis for further exploitation and utilization of Moringa oleifera leaves.The determination of phenolic substances in the leaves of Moringa oleifera is beneficial to the research and development of Moringa wine with unique effects.2.UPLC-QTOF/MS was used to analyzed the composition of phenolic compounds in Moringa oleifera leaves.The results showed that 17 phenolic compounds were identified and they are guaolin,citrone lactone,gentisic acid,epigallocatechin(EGC),3'-hydroxy resveratrol,quercetin,acetophenone,(2G-?-L-rhamnosyl)-rhamnoside,gallic acid,violet saponins,chlorogenic acid,ferulic acid,rosin glyceride,gentian,lignoceryl ferulate,Niazimicin and Yakuchinone A.Some researches showed that quercetin,gallic acid and chlorogenic acid are the main active ingredients in Moringa leaves.The four substances with high levels in Moringa leaves are guaolin,citrone lactone,acetophenone and(2G-?-L-rhamnosyl)-rhamnoside.The study of their biological utilities needs to be further explored.3.Yunnan Moringa oleifera leaves powder was used as raw material and active compound was extracted by hot liquor.Moringa Liquor was prepared by filtration of extracting solution,microfiltration,modulation with liquor and canned with nitrogenfilling.Optimum extraction technology of active compounds in Moringa leaves powder was investigated by optimizing alcohol concentration,solid-liquid ratio and extraction time based on extracting yields of alkaloids and glucosinolates,and then quality and sensory quality were evaluated,as well as the content stability of alkaloids,glucosinolates and macamides were monitored.In order to study the extraction technology of polyphenols from Moringa leaves,liquor was used as the solvent,effects of the extraction conditions,namely liquor concentration,Moringa leaves/ liquor solution ratio,extraction temperature on the extraction rate of polyphenols were investigated.The optimum extracting conditions were as follows: the extraction temperature was 45?,the concentration of liquor was 45°,the Moringa leaves/ liquor solution ratio was 1:30(g:mL),the extraction time was 2.5h.Under these conditions above,the yield of polyphenols was 3.30±1.85%,and the extraction yield was up to91.40±1.34%.Filtration can improve the storage stability of Moringa liquor by removing protein,polysaccharide and other macromolecules in the extracting solution.In that way,turmeric oil turbidity of Moringa liquor are in line with the light-colored beer turbidity excellent requirements in GB4927-2008.Polyphenol is easy to oxidation in the storage process as a result of containing phenolic hydroxyl.The color of Moringa liquor turned to be brown in the storage to one year.The results showed that the content of polyphenols in Moringa liquor decreased significantly at the 5th month of storage at room temperature and decreased significantly at the 7th month of storage at 4 ?.In the6 th month of storage at room temperature and 12 nd month of storage at 4 ?,there are some white floc precipitate appeared in Moringa liquor.In analysis,they are protein,polysaccharides and other macromolecules.They are unstable in the wine and will condense into white floc.Moringa oleifera is rich in various nutrients: high protein,low fat,rich mineral content and so on.It has great potential for development in nutrition and health care,and its high content of phenols has a high utilization value.With the phenolic substances as a measure of the development of Moringa wine has high clarity,rich in phenolic substances. |
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