The Research Of The Microencapsulation Of Flavones Of Okra’s Flowers And Its Application On Preservation Of Chilled Meat

The okra, Abelmoschus esculentus(L.),is an annual herbal which is both food and medicine and belongs to the malvaceae family. Okra is a kind of nutrient-rich vegetable whose roots, stems, leaves, flowers and fruits can be eaten and it also has a numerous medicinal properties.Nowadays the applications of okra are all about its fruits and seeds but few about its flowers or the flavones in its flowers.The flowers of okras are abundant in flavones which have great value of application.The subject used the okra flowers as materials, identified the flavones in flowers and explored the microencapsulation of the flavones and its applicaion.(1)Ultrasonic method was used to extract the flavones in the okra flowers.On the base of the single-factor experimental results, a response surface design of four factors and three levels was generated by the Design-Expert software and experimental data obtained were subjected to analyze and to predict the optimal extraction condition which was extracting for24.6min under64.7℃with liquid-to-solid ratio1:35and ethanol concentration57%.Validation experiments were carried out at these optimum conditions and the results indicated that the best flavones yield of flowers is3.12%.(2)Chemistry methods,HPLC and HPLC-ESI-MS technique were used to analyze and identify the flavones which was purified by AB-8macroporous resin.It turned out that there was little difference about the constituent of flavones in okra flowers before and after its purification and there may be flavonols, dihydroflavone,Dihydro flavonol and Anthocyanins through colour identification.On the basis of the MS analysis,there may be malvidin-3-glucoside,Patuletin,Quercetin-3-O-glucoside,Quercetin-3-O-glucoside and other flavones in flowers in okra through molecular weight comparison according to some reseaches.(3)New biological embedding technology was used to get the optimum condition of the microcapsules with yeast cells as wall materials and the flavones of okra flowers as core materials with orthogonal experiment.The result showed the better microencapsulated efficiency could reach64.2%with51.396mg/g flavones under the condition of the ratio of core to wall materials4:1,the vibration time8h and the vibration temperature30℃.The flavones of okra’s flowers exhibited high stability in microcapsules under the condition of high temperature,UV and room-temperature long-time conservation compared with its pure powder. The flavone microcapsules showed the better antioxidant activity and slow-release properties in oil antioxidant experiment. All the researches lay a good foundation on the application of flavones microcapsules of okra flower compared with the pure flavonoid and BHT.(4)The chitosan,the flavonoid abstracts of okra and its yeast microencapsulation were applied on cooled pork to research on its preservative effects through the juice loss ratio, aerobic bacterial count,TVB-N,pH and its sensory evaluation.The result turned out that,compared with the control,different preservative solution had different preservative effects on cooled pork.The flavones can kept them fresh for7days,the flavones microencapsulation for9days and the chitosan for over9days.The result proves the antioxidant activity and antibacterial activity of the flavones in practical application and establishes a foundation for the further application on flavones.