Research On Gecko Baking Technology And Quality Evaluation Of Baked Products

Gecko,the dried population of Gekko swinhonis Guenther.,Gekko japonicus Dumeril et Bibron.,Gekko subpalmatus Guenther.,which are also known as Shougong and Tianlong.The flavor is salty,cold,and poisonous.Gecko processing has a long history.Its processing methods in the past material medica included cleansing,cutting,stir frying,baking,stir frying with wine and so on.It is believed that gecko is a very important anti-cancer animal medicine.With the development of modern science and technology,the medicinal value of gecko is being continuously developed and used to treat various diseases.Gecko medicinal materials have not been included in Chinese pharmacopoeia,and the 2020 edition of the Pharmacopoeia of the People’s Republic of China has not been included.The processing methods are specified in some provincial and municipal processing standards.It including processing terms,though lack of specific processing technology and quantitative indicators.So the quality of the gecko’s products is unstable,which will lead to the insecurity of clinical medication.Therefore,this paper uses a combination of modern analytical instruments and multiple statistical methods to study the processing technology of gecko.Optimizing the best process technology of gecko,and formulate the processing process of gecko,explore the change of material basis before and after processing.With a view to providing a reference for the rational clinical use of geckos.Research objectiveThe optimum extraction process of gecko protein and polysaccharide was optimized.The baking process of gecko was studied and the indexes with great influence were discussed.The HPLC fingerprint and UV fingerprint of Gecko medicinal materials were studied to establish the fingerprint of Gecko baking products.To explore the changes of the index components before and after baking and to formulate the draft of quality evaluation for drying gecko.Research methods1.Study on optimization of protein extraction process.Based on the single-factor extraction test,the ultrasonic extraction process of water-soluble protein from Gecko was optimized by Box-Behnken response surface method.The pH,extraction temperature,extraction time and ratio of material to liquid was as independent variables and protein extraction content as indicator.2.Study on the optimization of polysaccharide extraction process.Based on the single-factor extraction test,the ultrasonic extraction process of polysaccharides from Gecko was optimized by Box-Behnken response surface method.the alcohol concentration,alcohol precipitation time,extraction time and solid-liquid ratio was as independent variables and polysac.charide extraction content as indicators.3.Study on optimization of gecko baking process by multi-index principal component analysis.By L9(34)orthogonal test,the gecko to bake temperature,thickness and time three factors was studied,with moisture content,water-soluble extract content,protein content,polysaccharide content,crude fat content,color,crispness,adhesion and chewiness as evaluation index,using principal component analysis method to calculate comprehensive score.The optimum baking process of gecko was optimized and the indexes which had great influence on drying were analyzed.4.Establishment of fingerprint of gecko products.The fingerprint of 10 batches of gecko products was established by HPLC.The gecko products were classified and distinguished by UV fingerprint.5.Comparative study on the index components of gecko before and after baking.The moisture content,water-soluble extract content,protein content.polysaccharide content,crude fat content,color difference change,fragility,adhesion,chewability and ash content of 10 batches of gecko and baked products were measured,and the differences were compared by mathematical statistics.The quality of gecko products was evaluated.Research results1.The extraction process of gecko water-soluble protein was optimized by the method of single-factor investigation and response surface method.The extraction process was 1:70 with a liquid-solid ratio,84 min extraction time,pH 14.The results show that the regression model obtained by the response surface method fits well with the actual situation and can predict the protein extraction content of gecko very well.2.The extraction process of gecko polysaccharides was optimized by using a single factor study combined with the response surface method.The results showed that the extraction process was 1:60 solid-liquid ratio,the extraction time was 80 min,and the alcohol concentration was 80%.The results show that the regression model obtained by the response surface method fits well with the actual situation and can predict the extraction content of gecko polysaccharide very well.3.Using the method of orthogonal experiment to optimize a gecko baking process.The principal component analysis method to extract 11 indexes composition research,finally extracted four principal component factor,the calculation of main component composite scores,the results obtain the best baking process of the gecko for condition 100℃,70 min,3cm.The primary and secondary influence of three factors on gecko baking process was the baking temperature>time>thickness.The greater influence on the process of indicators is the color,soluble protein content,crude fat content.4.The fingerprint of gecko products was established,and different sources of gecko were classified and analyzed.The results showed that the similarity of gecko products was between 0.643 and 0.969,and the similarity of baked products was between 0.614 and 0.976.The data obtained by UV fingerprints were processed with the second derivative,and the gecko and processed products could be obviously divided into two categories by principal component analysis and partial least square analysis.5.The quality of gecko baked products is evaluated.The moisture content of gecko temporarily proposed should not exceed 2%.The water-soluble extract content of gecko temporarily proposed should not less than 5%.The ash content of gecko should not exceed 18%.The crude fat content of gecko should not exceed 25%.The protein content of gecko should not less than 120 mg·g-1.The polysaccharide content of gecko should not less than 1.7 mg·g-1.The gecko is charred after baking.The color difference of powder a*and b*increases,L*decreases.The proteins and polysaccharides in gecko herbs and baked products can inhibit the proliferation of cancer cells.However,there was no significant difference in tumor inhibition before and after baking.Research conclusion and significanceThe optimized gecko protein extraction process is accurate and reliable,and has certain operability and practical value.The optimized extraction process of gecko polysaccharides is accurate and reliable,which can be used for the determination of polysaccharide content.Performing principal component analysis on multiple evaluation indexes,and the optimized baking process is scientific.The fingerprint of HPLC at a single wavelength could not identify the original medicinal materials and processing products.However,the whole wavelength analysis of UV fingerprint could be used to identify the gecko,which indicated that the inner quality of gecko was changed by baking.Through the analysis of multiple index data before and after baking,the evaluation draft of gecko baked products was developed.Although there was no significant difference in the anti-tumor activity of gecko before and after baking,the baked gecko has the advantages of crisp texture,less fishy taste and easy to swallow.To sum up,this experiment used modern scientific analytical instruments and multivariate mathematical statistics to transform the traditional processing terms of gecko into processing parameters,and developed the quality evaluation indexes of baked products,so as to provide reference for the processing methods and modern applications of gecko.