Composition Analysis Of Dendrobium Officinale And Development Of Its Yoghurt Product In Xiangxi Autonomous Prefecture

Dendrobium officinale is a traditional Chinese medicinal herb with multiple physiological functions.In recent years,the nutritional value and health care function of Dendrobium officinale have been recognized and accepted by the public.However,there are also problems such as unclear molecular mechanism of pharmacological action,lack of comparative analysis of functional components and unscientific functional evaluation methods,etc.The main purpose of this study is to systematically measure,analyze and compare the content of its functional components,and to develop functional foods based on this.In this paper,the basic components of dried stems of Dendrobium officinale in Xiangxi autonomous prefecture were measured according to the method of " Chinese Pharmacopoeia",which provided a basic data for the formulation of local standards of Dendrobium officinale in Xiangxi autonomous prefecture.Five batches of Dendrobium officinale samples were collected from Langshan in Hunan,Wenshan in Yunnan and Yandangshan in Zhejiang,which are the three main producing areas of Dendrobium officinale in China.The contents of the five active ingredients of Dendrobium officinale were measured and compared with those of Dendrobium officinale in Xiangxi autonomous prefecture.And analyze and find out the quality advantages of Dendrobium officinale in Xiangxi autonomous prefecture,and develop relevant products accordingly.Finally,using Dendrobium officinale from Xiangxi autonomous prefecture as raw material,a product combining rich nutrition of Dendrobium officinale and health-care function of yogurt was developed,which provided a thought and method for the application of Dendrobium officinale in food.The specific results are as follows:(1)The moisture content,ash content,extract content,polysaccharide content and mannose content of Dendrobium officinale from Xiangxi autonomous prefecture are 11.0%,5.29%,7.11%,35.06% and 20.21% respectively.The contents of As and Hg were 17.536 and0.057ug/kg respectively.Cu,Cd and Pb were not detected,and five pesticide residues werenot detected.The test results showed that the chemical composition of Dendrobium officinale in Xiangxi autonomous prefecture met the relevant national quality standards.(2)The contents of the five active ingredients of Dendrobium officinale from different habitats are significantly different.The total phenol content of Dendrobium officinale in Xiangxi autonomous prefecture was 5.352 mg/g,which was the highest among 6 batches of samples from 4 producing areas.The content of polysaccharide,mannose and flavonoid in Dendrobium officinale from Xiangxi autonomous prefecture was 402.396mg/g,208.325mg/g and 1.627 mg/g respectively,all are second only to Zhejiang Yandangshan no.1 sample.Overall,Dendrobium officinale has certain quality advantages.(3)The acidity,viscosity,total number of lactic acid bacteria and sensory score of Dendrobium officinale yoghurt are used as indicators to select the three optimal levels of each single factor test.The optimum processing conditions of Dendrobium officinale yoghurt were obtained by orthogonal test and fuzzy mathematics evaluation results: Dendrobium officinale juice 6%,sugar 7%,inoculation 0.05%,fermentation time 7 h.Finally,a product combining the rich nutrition of Dendrobium officinale and the health care function of yogurt was obtained.