Analysis Of Active Components In Plant Leaves For Food Packaging

Plant packaging refers to a kind of packaging that takes natural plants as raw materials and is non-toxic and harmless to human beings after certain processing.Leaves packaging materials in addition to their own leaves fragrance,but also has a flexible,shaping,low cost characteristics.At present,there are few studies on the active components of leaves of food packaging plants.Therefore,in this study,the leaves of eight kinds of plants,including Smilax china L.,Quercus aliena Bl.var.acuteserrata Maxim.ex Wenz.,Quercus dentata Thunb.,Nelumbo nucifera Gaertn.,Paulownia fortunei(Seem.)Hemsl.,Firmiana simplex(Linnaeus)W.Wight,Vernicia fordii(Hemsl.)Airy Shaw and Cercis chinensis Bunge,were used as the research objects.Fourier transform infrared spectroscopy(FTIR)analysis,gas chromatography-mass spectrometry(GC-MS)and high performance liquid chromatography-mass spectrometry(UPLC-MS)were used to systematically analyze the components of leaf extracts of food packaging plants and analyze the active components of leaves of food packaging plants.The results are as follows :By FTIR analysis,eight kinds of food packaging plant leaves have similar absorption peaks,indicating that they have similar functional groups,including alcohols,carboxylic acids,ethers,esters and other substances.The positions of absorption peaks were roughly the same after steaming,indicating that the species of main substances had little change before and after steaming.Through GC-MS and UPLC-MS analysis,it was found that vitamin E,vitamin K,valine,tryptophan and other human essential nutrients were found in the leaves of eight kinds of food packaging plants,which contained a variety of active molecules such as terpenes and flavonoids that were beneficial to the human body.In addition,a variety of components such as peach aldehyde,β-damascone and isopulegol were also found to be used as flavors.After steaming,the types of volatile substances in ethanol and petroleum ether extracts of leaves of eight kinds of food packaging plants decreased,while the types of non-volatile substances in hot water and ethanol extracts changed little and the types of substances in some leaves increased.Steam processing has a greater impact on volatile substances,but less on non-volatile substances.Combined with GC-MS and UPLC-MS detection,Quercus dentata Thunb.leaves were suitable for food packaging with fresh leaves,but not suitable for high-temperature steaming of packaged food.Paulownia fortunei(Seem.)Hemsl.leaves,Firmiana simplex(Linnaeus)W.Wight leaves,Vernicia fordii(Hemsl.)Airy Shaw leaves are suitable for food packaging with fresh leaves,and can be used to package food for high-temperature steaming and other operations,which will not produce substances that cause adverse effects on human body,and can also make the flavor components immersed in food and increase its flavor.Smilax china L.leaves and Nelumbo nucifera Gaertn.leaves are suitable for food packaging after steaming,and steaming treatment can remove substances that have toxic and side effects on the human body.Quercus aliena Bl.var.acuteserrata Maxim.ex Wenz.leaves and Cercis chinensis Bunge leaves are not suitable for food packaging,and steaming cannot remove the high toxic components.