Study On Extraction Of Total Flavonoids In Sarcandra Glabra And Production Technology Of Grass Coral Beverage

In China,the resource of Sarcandra glabra is abundant and which is mainly distributed in Sichuan,Jiangxi,Anhui,Guizhou,Fujian and other places.Sarcandra glabra which is used as traditional Chinese medicine has a long history,moreover,Sarcandra glabra possesses some efficacy,such as clearing heat,detoxication,invigorate the circulation of blood and so on,and mainly used for treatment the illness of rheumaticpain and traumatic injury.Meanwhile,some previous studies showed that the flavonoids in Sarcandra glabra possesses altitudinal bioactivity,such as antisepsis,antiphlogosis,antihypertensive and other effects,and it also has remarkable effect of antioxidantion and inhibition of lipoxidase.In July,2006,the State Ministry of Health instructedthat Sarcandra glabra should be treated as limited raw materials for new resource food,and this instruction has provided legal basis for the Sarcandra glabra entrying into the food field as raw materials.Traditionarily,the roots and stems of Sarcandra glabra are used as medicine,whereas,the rate of multipurpose utilization of abandoned leaves is not high.It is an important research value to improve the added value of Sarcandra glabra by developing a health drink which is beneficial to the human body.In this paper,the extraction technology of flavonoids from Sarcandra glabra,the identification and retention of volatile substances in beverages,and the key technology of pilot test of Sarcandra glabra beverages were studied.The main results are as follows1.The extraction process of flavonoids in Sarcandra glabra was based on crushing extraction experiment.The effects of particle size of Sarcandra glabra powder,water content,temperature,and the ratio of solid to liquid were researched by taking leaves of Sarcandra glabra as raw materials.The extraction conditions were optimized by orthogonal experimental method using absorbance as target.The extraction rate of flavonoids in Sarcandra glabra can reach to 8.68%when the Sarcandra glabra powder particle size of was 0.12-0.15mm(100 mesh),the moisture content was 2%,extraction temperature is 100? the ratio of solid to liquid was 1:20.2.In the pilotscale experiment,the effects of the extracting temperature,extracting time,and the ratio of solid to liquid on the extraction rate of total flavonoids,the color and flavor of beverage were studied.In combination with the production practice and sensory evaluation,the optimal conditions for the extraction of the beverage were that the ratio of solid to liquid was 1:30,the extraction temperature was 100? and the extraction time was 30min.3.The sensory characteristic of Sarcandra glabra beverage,the changes of total bacterial count and E.coli group were studied under different temperature conditions.Selecting six sterilization emperatures,they were 75?(Mo),80?(M1),85?(M2),90?(M3),95?(M4),100?(M5),and the effects of different sterilization conditions on the microbiology testing and sensory analysis of of the beverage were carried out.The experimental results show that:the higher the temperature was,the deeper the color of the beverage was.When the temperature reached to 90?,the beverage can meet the requirements of microbiological hygiene standards.4.The steam distillation was used to exact the volatile constituents of Sarcandra glabra in the study on the extraction and identification of volatile substances of the beverage.Single factor experiment was designed based on the ratio of solid to liquid,the dosage of salting-out NaCl,and the extraction time.Then optimum extraction conditions was selected by orthogonal experimental method.The components of the volatile constituents of Sarcandra glabra were analyzed by gas chromatography mass spectrometry(GC-MS),and the characteristics of components were determined.The optimum extraction conditions were that the extraction time was 1h,the ratio of solid to liquid was 1:2,and the mass fraction of salting-out NaCl was 2%.It was preliminary determined that there were 31 chemical components in the volatile constituents of Sarcandra glabra by gas chromatography mass spectrometry.5.The experimental research was carried out based on the main contents of sensory requirements,physical and chemical indicators and microbial indicators using odern analysis technology,and the study will provide experimental basis for the subsequent establishment of product quality standards.