Gannan Bamboo Leaf Extraction Process And The Applied Research In The Preparation Of Alcoholic Beverage

The resources of bamboo of which the characteristics are rapidly growing, strongly reclaimed ability are considerable in our country. Therefore it has a broad prospect of development and utilization. The latest applications of bamboo are used as composite materials-making, viscose fiber-making, paper-making and raw materials of textiles, viscose fiber of bamboo pulp has realized industrialized production. At the same time, the production of bamboo fiber is forming a small batch production scale, too. Up to now, the researches on bamboo extraction are more while applications are less. The studies on bamboo extraction will have a postive effect if we can reduce pollutions and waste in making rational use of resources. The extraction techniques of flavonoids from bamboo leaves in Gannan area were studied. The optimal extraction parameters for total flavonoids from bamboo leaves were obtained as followed: extraction temperature 70℃, extraction solvent 60% ethanol, ratio of material to liquid 1 : 20 (w:v), extraction time 3 h. The results indicated that bamboo leaves total flavonoids content was 17.46 mg/g by analyses of rutin standard curve. The pure material obtained by sample solution through treatment of experiment, extracting column chromatography and removal solvent via rotary evaporation. The pure material has been synthesized its functional group structure by the infrared spectrum and characterized by HNMR.In the process of preparing the yellow wine with the participation of bamboo leaves and glutinous rice, the influence of different composition materials and their proportion were studied, such as the luster of bamboo fluid yellow wine, the fragrance, the taste and the effection of bamboo fluid yellow wine to human body's function. Also, I have obtained when the proportion of bamboo leaves and glutinous rice is 1:4, and when the plants are red jujube 0.25 kg, Chinese matrimony-vine 0.25 kg, shiitake mushroom 0.20 kg, orange powder 0.10 kg, safflower 0.10 kg, licorice 0.10kg, kudzu root 0.40 kg, poris cocos 0.40 kg, the bamboo fluid yellow wine is respectively best to human body. And the luster is pure, the fragrance is coordinated, the carriage is even, the taste is mellow and the physics and chemistry target is well. Four kinds of flavone C-glycosides were configured into different concentrations of standard sample solution. The standard curve was drawn by UV spectrophotometer, and then according to the standard curve equations, the concentration of substances in wine was gained.The process of producing one health-care drink by taking the bamboo leaves and the kudzu root as the primary materials were studied. Through the opposite experiment and the orthogonal experiment, I have obtained the best technique of production parameter of the bamboo leaves and kudzu root health-care drink. The bamboo leaves best amount used is 40%, Chinese matrimony-vine : Water = l g: 10 mL, and joins 0.1% citric acid and 0.1% different antiscorbutic acid sodium in 80℃, under soaking raises 30 min, decreasing temperature to 60℃, soaking again when it raises 20 min to be good. Kudzu root's best recruitment is 4%, by Kudzu root: Water = 1 g: 25 mL, in 55℃under soaking first raises 1 h, then in 80℃under soaking raises 30 min to be good. The compound stabilizer's amount used is 0.45% (acidproof CMC : Pectin : Huang Yuanjiao according to mass ratio 1 : 1 : 1 bonds becomes), the isotropic pressure is 30 MPa, the isotropic temperature is 50℃. The sterilization condition is 65 ~ 70℃water bathing sterilizes 25 min. And the active principle of bamboo juice drink was examined by GC-MS.