Finger Citron Essential Oil Processing And Comprehensive Utilization Techniques Development

As a kind of valuable Chinese herbal medicine, Finger citron (Cilrus medica L Var.), the development value becoming more and more high because its significant medical value. In all plant essential oil, the Finger citron essential oil has its unique fragrance and wonderful antibacterial ability, has been widely applied in food, spices and medicine areas. However, the researches of finger citron essential oil in China are mainly limited on its effective component analysis, and there is few research about the oil processing and comprehensive utilization techniques development. This research is focuse on bergamot essential oil microcapsule preparation, process optimization, essential oil microcapsule release dynamics, and aim to provide certain theoretical on bergamot essential oil deep processing and comprehensive utilization technology development.There are five main outstretched functions developed.First of all, the laboratory preparation of Finger citron essential oil was used as raw material and β-cyclodextrin and gum-arabic as wall material. Using the single factor test and the response surface to determine the optimum conditions for spray drying of Finger citron essential oil microcapule. The optimization process conditions for wall material of β-cyclodextrin:the optimal inlet air temperature is169.11℃, the optimal air flow is604.59MPa, the optimal feed rate is17.88ml/min and the optimal feed concentration is26.40g. The β-cyclodextrin inclusion rate of Finger citron essential oil is also determined. The optimization process conditions for wall material of gum-arabic:essential oil ratio of17.5%, gum-arabic ratio of50%, wall material concentration of35%.Secondly, optimization of microcapsule preparation technology of bergamot essential oil and β-cyclodextrin based on support vector machines was studied in the paper. The SVM prediction model was constructed depending on orthogonal experimental data, which parameters were optimized by cross-validation statistical method. SVM analysis results showed that the data percentage of relative error below0.1%of product yield-SVM model (MSE=0.003, R2=0.9581) and embedding rate-SVM model (MSE=0.007, R2=0.9008) is100.00%and88.00%, respectively。 The SVM prediction agreed so well with the experimental data that constructed SVM regression model could predict microcapsule preparation process accurately, which resulting in more reliable optimal production.Thirdly, The aim of this work was to develop kinetic models of the embedding rate during storage of fingered citron essential oil microcapsules and evaluate the performance of artificial neural network to predict the kinetic parameters. Release kinetics of microencapsulated (by β-cyclodextrin) fingered citron essential oil was investigated under a series of temperature levels (10,25,40,55,70,85, and100℃). In addition, the model was training using a back-propagation algorithm and one-hidden-layer artificial neural network (ANN) was employed. The results indicated that the optimal ANN model was developed when the optimal number of neurons in the hidden layer was19. Additionally, the correlation coefficients between predicted k, t1/2or D-value and experimental values were greater than0.9971in all case. Thus, the overall results showed that ANN could be a potential tool for quick and accurate prediction of the kinetic parameters.Fourthly, the experiment was conducted in vacuum condition,with Finger citron slices as raw materials. The osmotic dehydration mechanism of Finger citron slices in different concentrations of sucrose+dextrose mixed solution, also at different temperatures and penetration time, were investigated. The results showed that as the concentration and temperature are increased, water loss increased at a considerable level. Water loss constant of Finger citron slices and temperature is proportional to the change when the penetrant concentration at constant, while the dry matter constant is inversely proportional.Accordingly, the study was to supply some new ideas for Finger citron essential oil processing and comperhensive utilization technologies, and was also reached the anticipated goal. It made a good basement for the development of Finger citron essential oil processing and comperhensive utilization technologies from theory to practice. Especially the application of SVM and ANN, it was widened to the area of Finger citron essential oil microcapsule preparation and storage technology. In addition, the research of Finger citron slices infiltration in Finger citron essential oil-sucrose solution at vacuum condition, which provide the theoretic basis of application of bergamot essential oil in spices and tea drink area.