Study On The Preparation Of Functional Vinegar Powder Based On Tartary Buckwheat And In Vivo Function

In a busy modern society,more and more people suffer from chronic diseases unknowingly,and they are becoming younger.How to prevent these problems in daily life has become the focus of people's attention,and some functional foods with excellent nutritional properties have entered the public's field of vision.This project researches the use of tartary buckwheat,eucommia leaves,seabuckthorn pomace,oat bran and other medicinal and food homologous ingredients as raw materials,using traditional Shanxi old vinegar brewing technology,after alcohol fermentation,acetic fermentation,and smoked mash,the obtained Cupei.The vinegar powder is obtained directly by vacuum freeze-drying and grinding.Determine its components and analyze its possible functional properties;evaluate its blood pressure and antioxidant functions through animal experiments,and the conclusions are as follows:1.The tartary buckwheat is used as the basic raw material,and the traditional solid-state fermentation method used in the old vinegar is used for fermentation.The auxiliary materials such as eucommia leaves,sea buckthorn pomace,oat bran,etc.are added during the fermentation process,and the vinegar mash is obtained after the smoking stage is completed.Take it out and directly perform vacuum freeze-drying and powder making to obtain the functional vinegar powder expected in the experiment.Design single factor and response surface experiments,and use the total acid and drying rate of dried vinegar as the evaluation index of the drying process.The optimal process conditions are: pre-freezing temperature-40 ?,sublimation temperature 29?,analytical temperature 33?,the material thickness is 3cm,under this condition,the drying rate of vinegar powder is 3.67±0.11%/h,and the total acid content is 8.71±0.23g/100 g.2.The component content of the prepared functional vinegar powder,aged vinegar powder,and functional vinegar powder added with ?-aminobutyric acid were measured separately.Data analysis showed that the basic ingredients except for protein are not far behind.The possible reason is that the functional vinegar powder is made.The raw material itself has a very rich protein content;the functional substances,polyphenols,ligustrazine,flavonoids and pinoresinol diglucoside vinegar powder have obvious differences,among which pinoresinol diglucoside is unique to the functional vinegar powder.3.After establishing a hypertensive rat model by L-NNA,the rats are administered in groups,and the blood pressure,body weight,heart weight,heart rate,liver weight,and the index levels of rat serum and liver are measured to assess the rat ' s condition.The results show that functional vinegar powder can significantly reduce the blood pressure of rats(P<0.05);it has a significant alleviating effect on the abnormal increase of rat body weight,heart rate and liver weight(P<0.05);it can significantly stabilize rat serum The content of nitric oxide,endothelin-1 and tumor necrosis factor-?(P<0.05);for the abnormal changes of catalase,malondialdehyde and glutathione peroxidase in the liver of rats very significant relieving effect(P<0.01).It has a significant relieving effect on the reduction of liver total antioxidant capacity and total superoxide dismutase level caused by hypertension(P<0.05).It shows that functional vinegar powder can lower the blood pressure of rats and enhance the antioxidant capacity of rats.