Study On The Flavor Of Choerospondias Axillaris Fruit And Preparetion Of Nutrition-enriched Pastilles

Choerospondias axillaris were used as raw materials for drinks and pastilles dueto good nutritional values and processing properties. Choerospondias axillaris pastillshave a pecular taste, which are very appreciated in China. In the study, the organicacids and volatile compounds of Choerospondias axillaris and its pastilles werestudied; and the influence of processing on the content of Choerospondias axillarispastilles. A novel Choerospondias axillaris pastilles using Choerospondias axillarispeel was prepared. The moisture state, distribution and migration process ofChoerospondias axillaris pastilles during drying was investigated using nuclearmagnetic resonance (NMR) and magnetic resonance imaging (MRI) techniques.The content and analysis of organic acids of Choerospondias axillaris and itspastilles: the organic acids of Choerospondias axillaris pulp and peel were extractedby water. All samples presented a similar profile composed of7organic acids. Citricacid and malic acid were the main component. The content of organic acids inChoerospondias axillaris pulp and peel were148.306mg/g and129.996mg/g,respectively. The content of organic acids of blanched pulp and Choerospondiasaxillaris pastilles were measured. Blanching process have lost14.8%total content oforganic acid, but drying process has little effect on organic acids.Study of volatile compounds of Choerospondias axillaris and its pastilles:Response surface analysis was used to optimize the extraction of volatile compoundsfrom Choerospondias axillaris pastilles. The best extraction condition was: NaCl10%, extract temperature50℃, equilibriumon time40min, extract time30min.17and30volatile compounds were obtained by headspace solid-phase micro-extractionin Choerospondias axillaris and its pastilles. Caryophyllene and β-Copaene were themain component. The relative content of these in Choerospondias axillaris and itspastilles were57.79%and42.19%, respectively. Processes effect both on relativecontent and types of volatile compounds.Preparation of nutrition-enriched Choerospondias axillaris pastilles andcharacterization of water mobility and distribution in Choerospondias axillaris pastilles during dry: Several factors, such as peel, sugar and pectin were taken intoaccount in this study since their important role in the quality of Choerospondiasaxillaris pastilles. Consequently, The optimal processing technology of the novel C.axillaris pastilles was determined. The result showed,6g peel,20g pulp, sucrose45g, malt syrup22.5g and1.5%pectin was the optimum processing condition.Experiment was carried out through the analysis of free relaxation time, spin-spinrelaxation time of NMR and the images of MRI during the drying process. The resultsshowed a linear relationship between moisture content of Choerospondias axillarispastilles and proton density of system with R2reaching0.9906, therefore, moisturecontent can be measured with NMR by establishing a standard curve of moisturecontent and proton density. There were two kinds of water state of Choerospondiasaxillaris pastilles: bound water and free water, The bound water of Choerospondiasaxillariss pastilles was gradually reduced with the extended of drying time, while thefree water mobility increase first and decreased later in the drying process. As a result,the image was gradually darkened in the MRI. The internal relaxation signal ofChoerospondias axillaris pastilles stronger than external relaxation signal, whichproved that the drying process of Choerospondias axillaris was a non-uniform dryingprocess.