Dissertation > Excellent graduate degree dissertation topics show

Study on Application and Development of Osmanthus Fragrans Resources with Enzymatic Hydrolysis Method

Author: JinXiZuo
Tutor: WangHaiBo
School: Wuhan Polytechnic University
Course: Food Science and Engineering
Keywords: Osmanthus Enzymatic hydrolysis Osmanthus Concrete Total flavonoids Antioxidant activity
CLC: TQ654
Type: Master's thesis
Year: 2010
Downloads: 69
Quote: 0
Read: Download Dissertation

Abstract


In this study, the sweet-scented osmanthus as raw material, try using the enzymatic hydrolysis technology to improve product yield and product quality of the sweet-scented osmanthus fragrance, and the sweet-scented osmanthus residue after the extraction spices as raw materials, preparation of total flavonoids their natural antioxidant ingredients in order to achieve full use of existing Osmanthus resources, processing enterprises to improve economic efficiency and reduce environmental pollution multi-purpose. In the comparison of three different hydrolase Osmanthus Concrete yield impact based on the final choice of beta-glucosidase hydrolase; determined by single factor experiments spraying beta-glucosidase hydrolysis of sweet-scented osmanthus extract the most good conditions: the amount of enzyme 0.5g/15g dry osmanthus raw materials, enzymatic hydrolysis system pH 5 enzyme hydrolysis temperature 50 ° C, enzymatic hydrolysis time 2h, extracted anhydrous ether amount of 300mL, reflux extraction time of 2 h, extraction temperature 40 ° C Under this condition, sweet-scented osmanthus extract yield of 6.02%. Compared with the traditional extraction method, spraying beta-glucosidase hydrolysis of osmanthus fragrance precursor hydrolysis, releasing the traditional extraction method is difficult to extract the fragrance substance, not only the osmanthus extract product yield was improved by 50% (the traditional extraction method osmanthus extract yield of 2.95%), in the extract product absolutes content, the content of the effective volatile components were also significantly increased, to achieve the desired purpose of the experiment. To extract sweet-scented osmanthus spices osmanthus residue as raw materials were extracted by conventional ethanol extraction and ultrasonic assisted extraction with natural antioxidant activity of the total flavonoids residue, in order to improve the efficiency of resource use of the sweet-scented osmanthus. Determined by single factor experiments and orthogonal test of conventional ethanol extraction and ultrasonic assisted extraction optimum extraction conditions: 50% ethanol concentration, solid-liquid ratio 1:80, extraction time 2h, extraction temperature 60 ° C; ultrasonic power 60W, ultrasonic extraction temperature 50 ℃, solid-liquid ratio 1:80, ultrasonic extraction time 30min. Compared with conventional ethanol extraction, ultrasonic assisted extraction process has a higher rate of extraction process faster and easier, and other significant advantages in the production of lower energy consumption, is an ideal extraction method. Determination of the ability to restore clear the Determination of DPPH ability and inhibit linoleic acid Determination of oxidizing ability experiments, systematic analysis of the sweet-scented osmanthus total flavonoids in vitro antioxidant activity of crude extracts. The results show that the sweet-scented osmanthus total flavonoids crude extract better antioxidant activity in vitro and in vitro antioxidant activity close to Vc antioxidant activity in vitro, especially inhibit the oxidation of linoleic acid also far stronger than the VC. The osmanthus residue after extraction of sweet-scented osmanthus spices in the field of natural antioxidants have the potential development value. More research foundation, the crude extract of the sweet-scented osmanthus total flavonoids were graded and osmanthus flavonoids oxidation resistance component for the first time to conduct a preliminary structural identification. By silica gel column chromatography method to obtain 3 fractions were measured by its antioxidant properties, it was found that Fraction 1 and fraction 3 having a good antioxidant activity. LC-DAD-ESI/MS analysis showed that fractions 1 to the glycoside class composition fractions of substances may more than double flavonoids.

Related Dissertations

  1. Haihong Fruit Vinegar Processing Technology,TS264.22
  2. Drought Stress on the Osmanthus Growth and Physiological Ecology Effect,S685.13
  3. The Research on the Comprehensive Modification Technology of Rice Protein Enzymatichydrolysis and Graft Copolymerization,TS201.2
  4. Cellulose Pretreatment with Ionic Liquid for Enzymatic Hydrolysis,TQ352.1
  5. Study on Extraction, Isolation and Antioxidant Activity of Lignans of Sesame Cake,TS229
  6. Isolation, Purification and Antioxidant Activity of Proteins from Chinese Yam,TS255.1
  7. Studies on the Extraction of Total Flavonoids from Momordica Charantia L. and the Production of Alcohol by By-product,TQ914.1
  8. Study on the Processing Technique of Food about Lotus Root Filled with Sweet_Scented Osmanthus, Sugar and Sticky Rice,TS255.5
  9. Study on Extraction Process and Properties of Collagen Witch Extract from the Skin and Swim Bladder of Bighead Carp,TS254.9
  10. Density Functional Theory Calculation on Principle Vitamin Eliminating Free Radicals,TS201
  11. The Marrlid Reaction of Chitosan Oligsccarids and the Antioxidant Activity of It’s Derivatives,R285
  12. Biosynthesis of Polyphenols of Inonotus Obliquus in Submerged Cultures and Biological Activity,TQ920
  13. High yield and quality of lettuce cultivation system in nutrient solution aerosol control technology research,S636.2
  14. Studies on Producing Corn Peptide by Germ Hydrolysis Zein,TQ929
  15. Exteaction and Separation of Flavonoids from Pueraria Lobata,TQ461
  16. Study on Processing Technology of the Microencapsulated Heme-chip,TQ464.5
  17. Study on Extraction, Separation and Purification, Antioxidant Activity of Polysaccharide from Pyrus Bretschneideri Rehd,TQ461
  18. Study on Extraction Technology of Polyphenols from Longan Pericarp and Its Antioxidant Properties,TQ461
  19. Imidazolium Ionic Liquids in Synthesis and Application of cellulose hydrolysis,TQ353.1
  20. Dirhamnolipid Enhanced Enzymatic Hydrolysis of Lignocellulose in Compost,TQ352.1

CLC: > Industrial Technology > Chemical Industry > Spices and cosmetics industries > Natural spices
© 2012 www.DissertationTopic.Net  Mobile