| Alpiniae oxyphyllae fructus,the dry and mature fruit of Alpiniae oxyphyllae Miq.of the ginger family.It is mainly produced in the south of the Yangtze River.Together with betelnut,Amomum villosum and Morinda officinalis,it is called by one of "Four Southern Medicines" in China,which is a famous medicine and food resource.At present,relevant research mainly focuses on small molecular compounds in the volatile oil of A.oxyphyllae fructus(such as separation,identification and functional activities of terpenes,diarylheptanoids,etc.).And the research on the non-volatile substances of A.oxyphyllae fructus is still in the traditional extraction process optimization and simple chemical analysis,however,there are few studies of biological active components of A.oxyphyllae fructus.Because of this,the current application of A.oxyphyllae fructus is limited to the Chinese medicinal materials,and cannot be processed in depth for high-value utilization.In this paper,the non-volatile components of A.oxyphyllae fructus were extracted and their chemical properties were analyzed.The main contents of this paper are as follows:1.The effects of different extraction solvents on the physicochemical properties and antioxidant properties of polysaccharides from A.oxyphyllae fructus was explored.The three polysaccharides was separately extracted by hot water,acid and alkali,namely as AOP-HW,AOP-AC,and AOP-AL.The basic composition,apparent morphology,antioxidation and ?-amylase activity inhibition of the polysaccharides were studied.The results showed that AOP-HW and AOP-AC are mainly composed of glucose,and AOP-AL was mainly composed of arabinose and galactose.There were certain differences in the appearance of the three polysaccharides.Through the three experimental models of DPPH free radicals,hydroxyl free radicals,and ABTS free radicals,it is found that AOP-AL had the best antioxidant activity,and the result of inhibition of ?-amylase activity showed that AOP-AC had the best inhibitory effect on?-amylase.2.The substance identification and anti-oxidation research on the polyphenols from A.oxyphyllae fructus was conducted.The macroporous adsorption resin D101 was used to separate and purify the polyphenols of A.oxyphyllae fructus.After the content of total phenols and total flavonoids were determined,the structure identification,quantitative analysis and antioxidant properties of A.oxyphyllae fructus phenols were carried out.The results showed that the content of total phenols and total flavonoids of the polyphenols of A.oxyphyllae fructus was 29.590 mg GAE/g DW and2.764 mg RE/g DW,respectively.Then,29 kinds of compounds were detected by UHPLC-ESI-Q-TOF-MS/MS technology,which including 5 kinds of procyanidins,9kinds of phenolic acids,10 kinds of flavonoids and their derivatives,2 kinds of oxidized lipids,etc.Among them,proanthocyanidins,vanillic acid-4-?-D-glucoside,morin,anacardin,and chrysin were all discovered for the first time.It was found that the content of rutin,vanillic acid,protocatechualdehyde,epicatechin was relatively high in quantitatively test.Antioxidant experiments show that the polyphenols of A.oxyphyllae fructus have good free radical scavenging activity.3.The method of preparing the microcapsules of A.oxyphyllae fructus essential oil by spray drying was established,and its basic properties were characterized.The parameters of the microcapsules were obtained through single factor experiments,and the water properties,solubility,color,functional group type,particle size distribution,thermal stability of the microcapsules were determined under this suitable condition.The results showed that the protein concentration was 1%,the maltodextrin concentration was 20%,and the air inlet temperature is 140 °C.Under this formula,the embedding efficiency was 89.61%.The solubility of microcapsule powder was 92.45%,and the average particle size was 0.84 ?m. |
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