Study On Extraction And Separation Of Flavonoids From Pericarp Of Passion Fruit And Its Preservation Effect On Lemon Fruit

Passiflora Edulis is a genus of Passiflora,which has been growing passion fruit for a long time in Hainan,Taiwan,Guangdong and other places in China and has also formed a certain scale.Fruit juice of passion fruit is 35%³8%,seed 5%⁸%,peel 50%⁵5%.The peel of fruit contains abundant flavonoids,which have antibacterial and antibacterial activity.Therefore,the comprehensive utilization of flavonoids in the fruit peel residue not only helps to protect the environment,but also helps to improve the added value of passion fruit industry.During storage,lemon fruit will undergo many changes,such as evaporation of water,oxidative decomposition of ascorbic acid,and transformation of glycolic acid.These physical and chemical changes have important effects on taste,flavor,quality and commodity value of fruit.The water play an important role in the metabolism of fruit and vegetable.There is the relation between the water content and the decay of lemon.If it can control the water mobility in the fruit and vegetable,it will has positive significance for improving the product stability and shelf life.LF-Nuclear Magnetic Resonance?LF-NMR?&Magnetic Resonance Imaging?MRI?is an effective technology that explore the diffusion of molecules such as the water,fat and carbohydrate in food..Based on passion fruit peel as the raw material,the use of organic solvent combining response surface fruit passion fruit flavonoids extraction process optimization,using macroporous resin to extract and purification,and study its storage of fruit preservation effect.Combined with the chemical method,using the LF-Nuclear Magnetic Resonance?LF-NMR?&Magnetic Resonance Imaging?MRI?can study the influence of principal chemical components on the magnetic resonance parameters during the storage of lemon,and explore the mechanism of decay in lemon from the microscopic point of view.The main research contents and conclusions are as follows::Flavonoid yield as the index,obtained by single factor and response surface experiment passion fruit the optimal extraction technology of flavonoids are as follows:material liquid than 1:20g/mL,80%ethanol concentration,extraction time is 3 h,leaching temperature 90?.According to the static adsorption test,the best macro porous resin was HPD-722,with an adsorption rate of 85.84%and a desorption rate of 64.67%,which was significantly different from other resins?P<0.05?.The effect of HPD-7220 was better.Mass spectrometry analysis has demonstrate that the extraction contains the apigenin,luteolin,hesperetin,Scutellaria barbata flavonoid and other flavonoid compounds.The preservation effect of purified flavonoids on lemon has indicated that the flavonoids can delay the water desorption and the decline of the firmness and the content of ascorbic acid and titratable acid on lemon fruit.It also can inhibit the increase of malondialdehyde content,and maintain the POD activity of lemon.The rate of membrane lipid oxidation in the sample group was lower than that in the control group during storage.The weight loss rate was significantly correlated with total sugar and firmness?P<0.01?.The weight loss rate was significantly correlated with POD?P<0.05?.The activity of POD was significantly correlated with malondialdehyde?P<0.05?,which also indicated the internal moisture migration movement is one of the important factors affecting the quality f r u i t..The LF-Nuclear Magnetic Resonance?LF-NMR?is a tool that study the relationship between the change of moisture and quality on lemon.The result indicated that the flavonoids processing lemon has the lower relaxation time,including T₂₁,T₂₂ and T₂₃,and the flavonoids can inhibit the water mobility and transformation.The water mobility in lemon is the main cause of quality change.There were correlations between the water relaxation parameters T₂₁,T₂₂2 and T₂₃ in the lemon fruit and the main chemical components.T₂₁ and T₂₃ were significantly correlated?P<0.01?,and T₂₂2 was significantly correlated with T₂₃?P<0.05?.T₂₁ was positively correlated with total sugar and malondialdehyde,and T₂₂ was significantly correlated with total sugar?P<0.05?.It indicate that the maturity of the fruit can be judged by the relationship between the magnetic resonance relaxation time and the physical and chemical index values..Throughout the Magnetic Resonance Imaging?MRI?images of lemon fruit during storage.With the prolongation of storage time,the internal water loss of lemon become more serious,the peel gradually rotted,and the magnetic signal became weaker.From the perspective of plant tissue structure,the structure was not strong,and the valve was between the loss of fiber support,autolysis occurs,and the ulcerated tissue gradually migrates from the inside to the surface of the fruit.From the changes of magnetic resonance parameters T₂₁ and T₂₂,the corruption of lemon is mainly due to the degradation of macromolecular substances into small molecular substances.The peel loses water holding capacity.The main factor is that the generation of free water is greater than the consumption of free water..