Research On Reddening Compositions And Conditions Of Osmunda Japonica

Osmunda japonica Thunb is a medicinal and edible herb with high nutritional and commercial value. Boiled Osmunda japonica and dried ones are the two main products of Osmunda japonica, the quality of red dried osmunda is the best among dried Osmunda japonica. However, during the processing of dried Osmunda japonica, the obvious appearance of osmunda japonica such as black and green dried Osmunda japonica will affect the quality of it in vain. In this paper, The principal biochemical compositions of dried Osmunda japonica were determined, and pigment composition of four stages during the dried processing of of red and green stem Osmunda japonica were evaluated in order to understand the changes of various substances during the processing. On this basis, the reddening substrates were identified, and the redden mechanism was preliminarily elaborated. At last, using the products color as index, the influence of all factors were judged through the small simulation test for the osmunda’s reddening processing. The main results are as follows:1, The chemical components of dried Osmunda japonica were analyzed using the chemical methods.The results showed that there are proteins, organic acids, polysaccharides, polyphenols, flavonoides and proanthocyanidins in Osmunda japonica, as well some essential trace elements such as Ca, Mg, Zn, Fe, Cu and so on. The results of PMP-HPLC showed that the polysaccharides composition were complex,mannose,glucose,glu acid, galacturonic acid were the main monosaccharides, as well as three kinds of unknown monosaccharide composition.2, The pigment compositions of four stages during the processing of red and green stem Osmunda japonica were detected dynamically,the consequences indicated that the content of proanthocyanidins and anthocyanidin in red stem were much higher than that in green ones, while the content of polyphenols and flavonoides were lower than green ones. The content of polyphenol, flavones,and proanthocyanidins gradually declined during the dried proces-sing,while the anthocyanidin content began to straight up at the secondstage.The above results showed that proanthocyanidins could turn into anthocyanidin though anthocyanin reaction under certain conditions, and the secondstage is a critical stage for reddening.The trend conveys that proanthocyanidinsand anthocyanidin have something relations to the reddening of Osmunda japonica, and anthocyanidin is one of the main products of reddening.3, The reddening substrate of Osmunda japonica was identified by using the methods of color reaction and visible spectrum of extract in different pH, proanthocyanidins characteristic response and TLC of condensed polyphenols. The results showed that the red pigment of Osmunda japonica contained anthocyanidin, proanthocyanidins, polymeric, and polymeric may have composed of many types of monomeric which are procyanidin, prodelphinidin and gallotannins. But the polymeric degree and accurate monomeric of polymeric proanthocyanidins were needed to further study. The butanol reation showed that proanthocyanidins could be converted to anthocyanidin.4, The dried Osmunda japonica were made through the two factor experiments of different citric acid concentration and light treatment, then the chroma of various dried products were determined by colorimeter. Through the analysis, reddening of Osmunda japonica is greatly influenced by citric acid and light treatment. The reddening degree was the most obvious and a valure was the maximum when the citric acid concentration was to be0.4%. The reddening degree was not obvious by single filament lamp and ultraviolet lamp treating. The reddening effect of combined treatment of ultraviolet and filament lamp was not obvious than the ultraviolet and sun light, but its result is better. It can achieve in69%of positive control. So combined treatment of ultraviolet and filament lamp could be beneficial to the reddening of Osmunda japonica.