Research And Development Of Polygonatis Pueraria Health Drink

Polygonatis and Pueraria were as raw materials of this article to develop a new t ype of Polygonatis Pueraria health drink,Polygonatis polysaccharide and Pueraria total flavonoids were used as quality indicators.The experiment used the sensory score as the standard to study the optimal formula of the beverage through single factor and r esponse surface design.The effects of different extraction conditions on the extraction yield of total flavonoids from Radix Puerariae were discussed.It is proved that the to tal flavonoids of Radix Puerariae and the crude extract of Polygonatis are positively c orrelated with antioxidant activity.And determined the ability of the beverage to resist oxidation in vitro.The pH,light transmittance and bactericidaleffect of the beverage were studied to determine the best sterilization method.The glycemic index of the be verage was measured to determine that the product was a low glycemic index beverag e.The research and development of the Polygonatis Pueraria health drink provided the theoretical data for the development and application of the medicine and food homol ogous food.Main research results were as follows:1.Optimization of ultrasonic assisted extraction of pueraria flavonoids.Pueraria w ere used as raw material and ethanol as extractant,the effects of ethanol concentration,ultrasonic temperature,ultrasonic time,ultrasonic power and ratio of material to liqui d on the extraction yield of flavonoids were studied.On the basis of single factor,the extraction process parameters of flavonoids in Radix Puerariae were optimized by ort hogonal experiment.The ultrasonic extraction temperature has the least influence on th e extraction effect.The optimal extraction parameters of flavonoids extracted from Rad ix Puerariae were ethanol concentration 70%,extraction temperature 50°C,extraction ti me 10 min,and ultrasonic power 300 W,material to liquid ratio 1?30.Under this co ndition,the total flavonoid content in Pueraria lobata was 8.79 mg/g.2.The technological process of the health beverage of Radix Pueraria lobata was determined.The specific effects of each component on the sensory of Polygonatis Pu eraria Health Drink were studied.On the basis of the single factor experiment,the res ponse surface method was used to optimize the ratio of Polygonatis Kudzu health drin k.The experimental results show that the best formula of beverage is Polygonatis 35.61 g/L,xylitol 25 g/L,citric acid 0.4 g/L.3.Study on Antioxidant property of Health Beverage.Vitamin C was used as a c omparison,the antioxidative activity of crude extract of Rhizoma Polygonati,total flav onoids of Radix Puerariae and health drink was determined by using hydroxyl radical scavenging ability and DPPH free radical scavenging ability as indicators.The antioxid ant activity of the extract of Polygonatis and the total flavonoids of Pueraria lobata w as positively correlated with the concentration.The rate of hydroxyl radical elimination by Polygonatis Pueraria health drink was 92.27%.The DPPH free radical elimination rate of Polygonatis Pueraria health drink was 83.33%.Beverage had good antioxidant activity.4.Comparison of germicidal efficacy of different germicidal methods and its effec t on beverage quality.The beverages were sterilized by pasteurization,microwave steri lization and ultra-high pressure sterilization methods,respectively.The total number of colonies,molds,yeasts and E.coli were recorded by plate counting.After analysis a nd research,it was found that the best sterilization method is ultra-high pressure steril ization.5.The blood glucose test was carried out to determine the glycemic index of the Huangjing Kudzu health drink.It is found that the product's glycemic index was 18.5,less than 55,so the drink is a low glycemic index drink.