Research On Thetechnologies In Industrial Extraction Of Active Ingredients In Burdock Root And The Preparation Of Burdock Beverage

Burdock root has been used for a long time as a traditional Chinese herbal medicine in our country. Traditional Chinese medicine believes that burdock root pharynx,antipyretic,diuretic,anti-aging.In recent years,a growing number of experimental studies have confirmed that burdock root is rich in nutrients, such as inulin, cellulose,chlorogenic acid, protein and so on.This paper studied the extraction of active ingredients of burdock root,to further determine the industrialized extraction process technology of active ingredients of burdock root and develope the burdock beverage.The main contents are as follows:(1)Research of the extraction of active ingredients of burdock root.The ultrasonic assisted extraction was determined the best method for extracting inulin by single factor experiment,orthogonal experiment and response surface analysis.The best process and parameters:Liquid ratio was 1:25,extraction temperature was 85℃,the total extraction time was 90min,ultrasonic power was 800W,ultrasonic time was 10min,this method of inulin yield is about 41%;By single factor experiment and orthogonal experiment analysis to determine the best way to extract the chlorogenic acid is alcohol method,The best process and parameters:95% ethanol, ethanol precipitation time was 8h,this method of chlorogenic acid was about 1%;By single factor experiment to determine the best way to extract the dietary fiber is enzymatic,The best process and parameters:pH 7, solid-liquid ratio was 1:10,plus 10% of the amount of enzyme,the temperature was 50 ℃,hydrolysis 60min, this method of chlorogenic acid is about 50%.(2)Research of small-scale test.Determine the optimum parameters for the extraction process by small-scale test:optimum drying temperature was 50℃,drying time was 8h;optimal granularity was about 250μm;best ultrasonic power for ultrasonic extraction process was 800W,ultrasonic time of 10min;best early paste concentration of alcohol precipitation process was 30%;95% ethanol, best time for alcohol precipitation is 8h;optimal inlet temperature for Spray drying was 180℃,outlet temperature wais 60℃; the best drying method for chlorogenic acid is vacuum freeze-drying;(3)Established process and equipment parameters in pilot test:Van drying was the best equipment for drying,drying temperature was 60℃,4h;best pulverized mesh was 60;ultrasonic extraction equipment power was 800W,time was 10min;enzymatic treatment temperature in digestion tank was 50℃,enzyme dosage 10%, time was 60min; early paste concentration of alcohol precipitation process in ethanol settling out cans(4)was 30%,0～5℃,8h;inlet temperature in built fluidized spray drying equipment was 180℃,outlet temperature was 80℃;the best drying method for Chlorogenic acid extraction was vacuum freeze-drying;the best drying equipment for dietary fiber van drying equipment,drying temperature wass 60℃,time 3h.(5)Determine the new burdock beverages process on the basis of small scales and pilot tests:to investigate the effect of different solids content for the flour yield and determined the optimal content of 30%;to study different filtration and determined the best filtration equipment was ceramic membrane filter;to compare the different amounts of drying aids and determined the optimal addition amount of drying aids was1%.Con-trol the physicochemical indicators of products and make sensory appraisal.