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Study on Extraction Process of Myricetin and Clarification Technique of Waxberry Wine

Author: YangPei
Tutor: DengDanZuo
School: Nanchang University
Course: Food Engineering
Keywords: Myricetin response surface methodology anti-oxidation ability bayberry wine chitosan
CLC: TS262.7
Type: Master's thesis
Year: 2013
Downloads: 100
Quote: 0
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Abstract


Myrica rubra is a kind of famous fruit in China which has bright color, sweet taste and high nutritional and economic value. In this study, we used myrica rubra as raw material to investigate clarified technique of bayberry wine, exaction process of myricetin, and its anti-oxidability.Firstly, we optimized the reflux extraction of myricetin from myrica rubra leaves using alcohol. The selection of extraction factors was investigated on the basis of one-factor-at-a-time (OFAT) experiments. Then, the significance of each factor and interaction analysis of dependent variables and independent variables were studied according to a three-variable, three-level central composite design. Computer generated response surfaces, canonical analysis and contourplot interpretation revealed that material/liquid ratio had an extremely significant effect on myricetin yield, volume fraction of alcohol significantly affect myricetin yield, whereas no significant effect on myricetin yield was observed from extraction temperature and extraction time. The extraction for1.5h at84.86℃with82.09%alcohol assistance at a liquid/material ratio of12.82:1resulted in a maximum myricetin yield of1.355%.Secondly, we used DPPH method for anti-oxidation experiments and found that myricetin had favorable DPPH radical scavenging effect. Myricetin IC50reached32.6mg/mL by calculating. Myricetin had better DPPH radical scavenging ability that BHT, but less than VC. In all, myricetin had strong antioxidant property.At last, we studied the clarified effect and quality effect of pectinase, chitosan, bentonite, diatomaceous earth, and the egg white processing on bayberry wine. And found that egg white processing had the maximum damage of bayberry wine quality. However, physical and chemical indicators in bayberry wine only changed a little after chitosan treatment. Moreover, the clarified effect reached best when the amount of chitosan was0.09g/L.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Wine, liqueur
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