Compositions Analysis And Products Investigation Of Opuntia Milpa Alta

In 1998, Nation Agriculture Department introduced Opuntia Milpa Alta(OMP) from Mexico, jt was paid attention to by its production and its nutritional and functional components. The nutritional and functional components of each part of OMP, the bioactivities of OMP were investigated in this paper. The producing process of OMP′s wine and the application of OMP′s powder in baking food were also evalates in this paper.(1) OMP was divided into three parts ,they were OMP′juice, OMP′powder and its residue. The nutritional and functional compositions of each part of OMP was analyzed. The result showed that Opuntia Milpa Alta was a kind of vegetable which contained high concentration Potassium (K) and low concentration Natrium (Na), the ratio of K and Na in peel, residue and juice was 56.1:1,36.5:1 and 13.4:1, respectivly; peel and residue have plenty of flavonoids and polysaccharide, the flavonoids concentration of peel and residue was 2.31mg/g, 1.64mg/g, the polysaccharide was respectively 256.3mg/g and 263.2mg/g;According to the result of GC-MS, we could see among all components of volatility, the comparatively content of acidic components was 41.99%, aldehyde and alcoholic was both about 20%, ester and ketone was also both 3~4% in OMP′powder ,secondly there were a spot of amine and furan; The superoxidedimutase (SOD) in the fresh Opuntia Milpa Alta juice reached 213.06 units per milliliter, the content of polysaccharide was 196mg/mL, the flavonoids concentration of juice was 0.302mg/mL,total phenolic compounds was 0.699mg/mL;According to the result of HPLC, we could know that the primary acids were citric acid and malic acid, the content of them was 1.74 g/L and 2.95g/L, respectively in OMP′juice; Oxalic acid was not detected.(2) The different extraction of OMP exhibited antioxidant activities in a series of in vitro test. Including reducing power test,anti-lipid peroxidation of linoleic acid and lecithin liposome,1,1-diphenyl-2-picrylhydrazyl(DPPH) radical and superoxide radical scavenging assays, with butylated hydroxyanisole (BHA) and ascorbic acid as positive control. The results suggested that the different extraction of OMP might play roles as radical scavenger and antioxidants.(3) With single factor and orthogonal test, the optimal decolorant was confirmed as 0.03%Vc+0.01% Na2SO3,temperature 85℃and time 3 min, time of decolorant 0.5h. Corresponding response surface analysis were used to obtain the optimal parameters of processing. The optimum conditions of extraction were as follows: 0.14g/l adding pectase , reaction time 1.8h, 0.215g/L adding CaCl_ 2,temperature 50℃,pH 4.5, the final juice had a transmittancy 94.2%. using this kind of juice, a series of abundant nourishment, unique flavor wine of OMP(38°,42°,46°) were developped.(4) Effect of OMP' powder on the characteristic of bread and walnut cake, the result showed...