The Comprehensive Development And Utilization Of Puerariae Radix Powders

Puerariae radix which rich in flavonoid compounds,possess functions of expelling pathogenic factors from muscles,out-thrust measles,relieving fever and engendering body fluid,invigorating splenic yang and relieving diarrhea,known as“Asian ginseng”.Puerariae radix was respectively studied from the boiling granulation process of Puerariae radix powders,the new products development and application of HACCP system in the manufacture of puerarin flavonoids oral liquid in this paper.The results obtained were as follows:1.Optimization of boiling granulation process of Puerariae radix powder by response surface methodology and detection of instant Puerariae radix powders:taken the dissolution rate and the flavonoids preservation rate of Puerariae radix as the index,the binder concentration,the peristaltic pump frequency,the inlet air temperature and the atomizing pressure as the research objects,based on the results of the single-factor experiment,the response surface method was used to the optimization of the boiling granulation process of Puerariae radix powders.The best boiling granulation conditions in theory were:binder concentration 13.42%,peristaltic pump speed 3.75 rpm,inlet air temperature 60.27?,atomizing pressure0.17 MPa,the predictive dissolution rate and flavonoids preservation rate respectively was 83.95%and 87.32%.Considering the operability of the actual production conditions,which were adjusted to binder concentration 13%,peristaltic pump speed 4 rpm,inlet air temperature 60?,atomizing pressure 0.17 MPa.the dissolution rate was 80.39%,deviation of it was 4.43%;the flavonoids preservation rate was 84.88%,the relative deviation of it was 2.87%;The difference was not significant,which showed that the boiling granulation conditions of Puerariae radix powders were reasonable.The results of variance analysis showed that the influence of inlet air temperature on the dissolution rate of Puerariae radix powders was very significant,while the others factors were significant.Which effect the dissolution rate from strong to weak were inlet air temperature,binder concentration,peristaltic pump speed,atomizing pressure.And the four factors had very significant effect on the preservation rate of flavonoids,Which effect the flavonoids preservation rate from strong to weak were inlet air temperature,atomizing pressure,binder concentration,peristaltic pump speed.Response surface analysis showed that the interaction between the four factors had no significant effect on the dissolution rate of Puerariae radix powders;The interaction between inlet air temperature and atomizing pressure had very significant effect on the flavonoids preservation rate,while the others were not.The total flavonoids content of instant Puerariae radix powders which was obtained by boiling granulation was 32.04±0.01 mg/g;the aerobic bacterial count of it was 300 CFU/g??3×10⁴ CFU/g?,in accordance with national standards of food safety GB4789.2-2010.2.The development of pueraria flavonoids oral liquid:taken Puerariae radix for the main raw material,polygonatum,yam,lily,jujube,wolf-berry as accessories?accessories ratio 3:5:3:5:4?,sugar addition,citric acid addition,raw material ratio as independent variable,sensory evaluation of puerarin flavonoids oral liquid as dependent variable.Based on the results of the single-factor experiment,according to the Box-Behnken design method,the response surface method was used to the optimization of the formula of puerarin flavonoids oral liquid.The best formula in theory were:sugar addition 4.49%,citric acid addition 0.14%,raw material ratio 5.01,the predictive sensory evaluation was 4.28.Taking into account the maneuverability of the actual production conditions,which were adjusted to sugar addition 4.5%,citric acid addition 0.14%,raw material ratio 5.The average sensory evaluation of oral liquid which was formulated according to the best formula was 4.24,the relative deviation of it was 0.94%.The difference was not significant,which showed that the model can be used for puerarin flavonoids oral liquid formula theoretical prediction.Response surface analysis showed that sucrose addition had very significant effect on sensory score,followed by citric acid addition,while the effect of raw material ratio was not significant,and the interaction between them was not significant.The total flavonoid content of pueraria flavonoids oral liquid which was mixed in the best formula was 7.49±0.01 mg/mL,which was about 5.11 times of Qixuekang koufuye and 8.06 times of fermented broth of Antrodia camphorata;The DPPH·clearance rate of it was 92.89±0.08%,which was 26.71%higher than that of Qixuekang koufuye and 37.06%higher than fermented broth of Antrodia camphorata;Whose raw materials and packaging costs of about 0.38 yuan/10mL;The total number of colonies was 136 CFU/mL(?10³ CFU/mL),and which was in line with the national food safety standard GB4789.2-2010.3.On the basis of GMP?Good Manufacturing Practice?and SSOP?Sanitation Standard Operating Procedure?,HACCP system was applied in the production and processing of pueraria flavonoids oral liquid,which determined its industrial production process and the critical control points?raw material acceptance,packaging materials,acceptance,sterilization and light inspection?which were confirmed by the analysis and assessment of the potential hazards in the process of raw material inspection,production and processing,packaging and storage,formulated the corresponding control measures which is in order to eliminate all hazards.Verification results show that after the application of the HACCP system,the microbiological indicator?mainly refers to the total number of colonies and coliform?of all the processing steps of pueraria flavonoids oral liquid were decreased;Compared with the quality defect rate of the product before the HACCP system application,it was fall by 58%,the product quality has been significantly improved.