Study On The Deodorization Test Of Philippine Leeches Freeze-dried Powder And Its Fishy Taste Evaluation Method

The freezing dried powder of Poecilobdella manillensis is the processed products of this animal.It's main efficacy is removing blood stasis and dredging meridian,and the treatment of hypertension,hyperlipemia,cerebral thrombus and other cardiovascular disease in modern clinical.Modern research has shown that the pharmacologically active substance of this Chinese traditional medicine is bufrudin and hirudin,which are thermally unstable,and hot,drying,frying and other processing methods with talcum powder will greatly reduce the activity.Modern processing technology of freezing makes the maximum retention of anticoagulant activity of leech medicinal material,but it also makes this medicinal smell more significant and take more difficult.The purpose of our study is screening the optimum processing method of Poecilobdella manillensis freezing dried powder by systematic experiments in removing fishy smell with smell score and anticoagulant as evaluation index.Meanwhile analysis the chemical composition of flavor ingredient in it combined with modern technology,exploring the powder evaluation methods,and providing theoretical basis for the development of pharmaceutical preparations.1.Screening methods of removing Poecilobdella manillensis freezing dried powder's fishy smell.Using physical methods(activated carbon adsorption,decompression spin steam and ring dextrin package buried),and chemical methods(acid,alkali,salt,organic reagents,oxidant,anti-oxidant and correct the flavor agent),and biological methods(yeast fermentation and dry yeast alcohol dehydrogenation enzyme rough mention liquid impregnated)and other methods(teas,Chinese medicinal material and spice extraction liquid impregnated)on Poecilobdella Manillensis freezing dried powder to investigate methods for removing fishy smell systematically,and optimized cyclic dextrin and extracts of Chinese medicinal treatment method for deodorization.On this basis,by compound methods of deodorization,optimized the deodorization effect with smell score and anticoagulant activity,determined the extract of safflower(50%containing acetone)and 7%of cyclic dextrin solution(including acetone 50%)3:1 mix,add 1:5 to feed,50 ? in the water bath 1h as the best technology.Samples treated in this condition score 2.5 points in sensory(unhandled Poecilobdella manillensis freezing dried powder sensory scores is 10 points),anticoagulant activity is 668.1U/g(unhandled Poecilobdella manillensis freezing dried powder's anticoagulant activity is 818.4U/g).Ethanol and acetone residue in samples were tested.Results shows that ethanol was not detected in samples,and acetone residue is in accordance with the provision of residual solvent in Chinese Pharmacopoeia ?,which prove this method is safe and reliable.2.Analysis main chemical composition of flavor ingredient in Poecilobdella manillensis freezing dried powder.Poecilobdella manillensis freezing dried powder volatile substances was analyzed by GC-MS for the first time,45 kinds of volatile compounds were identified,including acid(48.34%),hydrocarbons(21.47%),esters(20.27%),aldehydes(3.21%)and other compounds(6.71%).Analysis deodorization of volatile substances before and after,finding that after the deodorization there was 8 substances have been not detected:6-phenyl undecane,1,7,11-rimethyl-4-(1-diisopropylphenyl)cyclotradecane,diphenylacetylen,4-trimethyl ethylaminobenzoic acid,tetracosanoic acid,11-hexadecylenic acid,4-ethyl p-nitrobenzoate,1-aminoanthracene;Increased 14 components:1-nonadecnone,5-eicosene,1-hexacosene,nonylcyclopropane,n-pentadecane,hexadecane,cyclohexane,nonadecane,cyclododecane,tetracosane,hencicosane ester,dodecyl glycol,Philippines,oleic acid amide.In addition,nonanal,capraldehyde,17-octadecadienal,9-tricosene,(Z)-,valeric acid,tetradecanoic acid,n-pentadecanoic acid,n-hexadecanoic acid,heptadecanoic acid,9,12-octadecadienoic acid(Z,Z)-,di-n-octyl phthalate,etc 11 kinds of constituent contents decreased significantly.In General,after the deodorization,acids,fats,hydrocarbons and aldehydes change larger:acid decreased from 48.34%to 22.29%,and lipids from 20.27%to 11.4%,hydrocarbons increased from 21.47%to 52.52%,aldehyde has reduced from 3.12%to 1.02%.By comparing volatile components of different fishy score samples,combining with flavor activity value analysis,identified nonanal,capraldehyde,17-octadecadienal,n-Hexadecanoic acid are important contribution materials(ROAV>0.1).Although after deodorization,those 4 compositions of fishy smell have failed to remove completely,the relative contents were significantly reduced,and the total amount reduced from 21.76%to 7.19%,decline reached 66.96%,,and odor sensory score from 10 points,down to 2.5 points,decline of 75.00%are in good agreement.Through the analysis of the detected volatile substances in the frozen powder in Poecilobdella manillensis,explore the source of its smell.Commonly constituent of flavor substances found in seafood such as trimethylamine is not detected in the sample,what can be inferred is trimethylamine n-oxide does not exist in Poecilobdella manillensis Lesson.In addition,geosmin and 2-methylisoborneol produced by microbial metabolism.,also did not detected in the sample,Poecilobdella manillensis fishy flavor constituent in the cumulative effect has nothing to do with the environment.4 kinds of flavor constituents have close ties to fatty acids,concluding that smell of hirudinaria manillensis lyophilized substances may be related to lipid oxidation.3.Study on the evaluation method of Poecilobdella manillensis freezing dried powder's fishy smell.For the first time modeling of hirudinaria manillensis in lyophilized powder odor evaluation methods were studied.By using UV-visible spectrophotometer,electronic noses and gas mass spectrometer,research evaluation methods contact sensory score with recording data.Firstly,TBARS method using UV-vis spectrophotometer for measurements of TBARS and fishy score values for curve fitting,failing to get a better model.Also,Electronic nose method by multiplying linear regression model,the main constituent regression model,supporting vector machines regression model and regression nerve networks model,The results show that the model coefficient of determination(R2)is 0.75,0.11,0.27,0.27,models are bad.Finally,comparing the change of volatile constituents samples with different scores samples by gas mass spectrometer method,and analyzes the fishy score correlation between constituent,and regarding nonanal,9-tricosene,(Z)-,valeric acid,n-hexadecanoic acid,di-n-octyl phthalate as independent variables,sensory score as dependent variables,model fitting is excellent,which can be used to evaluate hirudinaria manillensis lyophilized powder smell.Eventually established the evaluation methods based on gas-phase mass spectrometric.