Study On Extraction Separation Technology And Component Analysis Of Polyphenol And Theobromine In Theobroma Cacao(Hainan)

As important food raw materials,in the World food trade occupies an important position,because of its unique taste is the world's favorite food.Cocoa beans nutrition is very rich,taste and fragrance are very unique,is very important in agricultural crop.Cocoa is indispensable food ingredients in chocolate and some other foods.And cocoa also has a boost to the spirit,enhance the nerve excitability function,has the broad market.In the global cocoa market,cocoa is mainly produced in South America and Africa,the main import areas is Europe and North America,China also imports a lot of cocoa every year.Hainan introduced cocoa for the first time in 1954,but there is a certain gap between the production and the quality of the country and the foreign countries,which has practical significance for the exploration and research on Hainan cocoa.In order to make full use of the Hainan cocoa resources,the method of microwave-assisted extraction was used to optimize the extraction process of polyphenols and Theobromine.The NKA-9 macroporous resin was used for purification.The separation components were analyzed by TOF-MS and the components were determined.The extraction process of cocoa polyphenols from Hainan was carried out by microwave assisted extraction.The effect of extracting time,liquid ratio and ethanol concentration on the extraction of cocoa polyphenols in Hainan was studied by using ethanol as solvent.The orthogonal experiment was used to optimize the technological conditions and the results of variance analysis in the microwave extraction of cocoa polyphenols from Hainan.The results showed that the time of microwave treatment was 7 minutes,the ratio of material to liquid was 1:50,and the ethanol concentration was 80%.At the same time,the cocoa base of Hainan cocoa was tested by single factor.The Nk A-? and NKA-9 two kinds of macroporous resins were selected for adsorption and elution,and the separation and purification of cocoa polyphenols fromHainan were studied.Through the experiment analysis,finally chooses the NKA-9macroporous resin to do the follow-up experiment.The effect of temperature and ethanol concentration on the static adsorption of NKA-9 macroporous resin was investigated.The effect of the concentration of the extract of cocoa polyphenols from Hainan on the dynamic adsorption of NKA-9 macroporous resin was investigated in the dynamic experiment.The chemical constituents of the extract of cocoa polyphenols were analyzed by time-of-flight mass spectrometry.By qualitative analysis of the polyphenols from Hainan cocoa,the samples were analyzed by tof mass spectrometry,and the results showed that there were 6 kinds of substances in the main catechins of the cocoa polyphenols in Hainan.