Study On The Stability Of Pueraria Flavones And Its Development Of Functional Food

Pueraria is a kind of nutrient-rich medicine and food homologous plant,which is rich in nutrients that are beneficial to human health and pharmacological effects,and especially plays an important role in regulating the cardiovascular and cerebrovascular functions of human body.It is known as Asian ginseng.Flavonoids are the most important functional components in radix puerariae.During storage and processing,it is possible that under the influence of different factors,loss and unfavorable transformation between components can be studied,and the stability of the process can be studied to preserve its physiology.The active ingredients and the development of more diverse functional foods have great practical significance.In this paper,the total flavonoids in pueraria lobata powder were extracted by pueraria essence powder and pueraria whole powder as raw materials,and the stability of total flavonoids under different conditions of temperature,pH,oxidant,reducing agent and metal ion was studied.The two kinds of pueraria powder were used in the production of baked cakes and water chestnut cakes to explore the influence on the quality of baked cakes and water chestnut cakes.The development of functional pueraria cakes provided a certain technical basis for the promotion and utilization of pueraria products.The main findings of this paper are as follows:1.The stability of flavonoids in pueraria lobata powder showed that the flavonoids of pueraria whole powder had good stability below 50?,and the flavonoids of pueraria essence powder had good stability below 60?.The flavonoids of pueraria whole powder and pueraria essence powder are in the range of low acidity to neutral.A 4%glucose solution and a 4%sucrose solution had little effect on the flavonoids of pueraria whole powder and pueraria essence powder.Metal ions have a certain effect on the stability of flavonoids.0.1 mol/L Ca²⁺and 0.1 mol/L Fe³⁺have a relatively large effect on the flavonoids of pueraria lobata.0.1 mol/L Zn²⁺is the flavonoids of pueraria lobata.The stability of the substance has a relatively small effect,and 0.1 mol/L of K⁺and 0.1 mol/L of Na⁺are relatively stable.Among the allowable use range of 0-2%,the relatively high concentration of H₂O₂ has a greater influence on the flavonoids of pueraria lobata.In the allowable range of 0-0.05%,the lower concentration of Na₂SO₃ can have a significant effect on the stability of flavonoids in pueraria lobata,indicating that the flavonoids of pueraria lobata are more sensitive to such redox species.Vc has a dual effect on the flavonoids of pueraria lobata.The lower concentration of Vc has the effect of promoting the stability of pueraria flavonoids,while the medium and high concentration of Vc has a significant negative effect on the stability of pueraria flavonoids.2.Using pueraria essence powder and pueraria whole powder as auxiliary materials,we developed and produced functional bakery products such as pueraria bread and pueraria cake.On the basis of the single factor test,the better formulas of several products were determined by orthogonal test,and the main quality indexes of these kinds of pueraria functional baking products were determined.The results showed that the loss of total flavonoids in pueraria lobata was not obvious during the baking process.Among the same products,the total flavonoids retention rate in pueraria whole powder products was about 15%higher than that of pueraria essence powder.Comparing the texture parameters of several pueraria pastry,the parameters such as hardness,elasticity,adhesiveness and chewiness of pueraria essence powder products were lower than those of pueraria whole powder products.The quality of the four kinds of pueraria baked pastry developed and produced by the company has reached or exceeded the quality level of similar pastry.3.Using pueraria whole powder and pueraria essence powder as functional excipients,water chestnut starch,sugar and water as raw materials to make functional pueraria water chestnut cake.On the basis of single factor experiment,the formula of functional pueraria water chestnut cake was optimized by orthogonal test.The test results show that,based on the formula of traditional water chestnut cake,the quality of functional products obtained is the best when the total amount of pueraria whole powder is 25%and the amount of pueraria essence powder is 45%.The retention rate of total flavonoids in the water chestnut cake can reach 78⁸2%,and the texture characteristics of the water chestnut cake with pueraria powder have obvious improvement,the adhesion is decreased,and the elasticity,adhesiveness,chewability increased significantly.4.This article uses two kinds of pueraria powder to develop functional pastry products,in which the sensory quality of pueraria whole powder products is slightly worse than that of pueraria essence powder products,but the retention rate and texture characteristics of flavonoids in pueraria whole powder products are better than those in pueraria essence powder products.The pueraria whole powder product is excellent.Pueraria whole powder retains the functional components such as flavonoids and cellulose of pueraria,and the raw material price is low.Therefore,it is more reasonable to develop functional whole cake products using pueraria whole powder.