Production Process Optimization For Extruded Buckwheat Tea And Its Effects On Physiological And Biochemical Indices Of Caenorhabditis Elegans

Buckwheat is very little edible crop in nature, and it contains many kinds of nutrients and beneficial to human body chemical composition. The Buckwheat has a variety of pharmacological effects just as hypoglycemic, hypolipidemic, antioxidant, anticancer and cancer prevention. The current research on buckwheat mainly focused on the extraction of the biological active substances all over the world, it’s functional evaluation is also a mouse animal model. This research uses double screw extrusion technology production of buckwheat tea, optimizing the production process parameters. After determining a good production technology, optimization brewing parameters of buckwheat tea, then analysis determination the change of each active ingredient during storage; Finally, Using Caenorhabditis elegans as animal model organism to evaluate the buckwheat tea. Get the following main research results:1. Several one-factor-at-a-time experiments were conducted to preliminarily explore three process parameters including extrusion die head temperature, screw speed, and water content. Thereafter, we used response surface methodology to establish the optimum process conditions based on comprehensive consideration of flavonoid content and antioxidant capacity. The results show that the optimum process parameters were 79℃ for extrusion die head temperature,150 r/min for screw speed and 24% for water content. The predicted and observed comprehensive evaluation score of extruded buckwheat tea obtained under these conditions were 7.47 and 7.39, respectively, suggesting good agreement. The production of the buckwheat tea brewing good stability, tea liquor clear.2. This chapter studies the buckwheat tea brewing temperature, brewing time and brewing times on the effect of the dissolubility of flavonoids and protein, antioxidant capacity and tea extract content. Single factor experimental results confirmed the dissolubility of flavonoids and tea extract content as response values of the response surface experiments. The results show that the optimum brewing parameters were 91℃,27 min and 1 for the brewing temperature, brewing time and brewing times, respectively. The predicted and observed dissolubility of flavonoids and tea extract content of brewing buckwheat tea under these conditions were 2.48%.1.65g/1000ml and 2.37%,1.57g/1000ml, respectively, suggesting good agreement.3. With different ways of storage and packaging research buckwheat tea changes during the storage of various bioactive substances. The results showed that the flavonoids content during storage is raising trend, Antioxidant capacity and crude protein content decreased significantly during storage, Tea extract content decreased significantly during storage, free amino acid content began to decline significantly during storage and then tends to equilibrium state. The preservation effect is the best of the sample of vacuum packing at 4℃ refrigerator refrigeration. And the preservation effect is the worst of the sample of tin box at room temperature preservation.4. Using Caenorhabditis elegans as the model organism to study the effects of buckwheat tea on Caenorhabditis elegans physic indices including lifespan, spawning and movement, and biochemical indices including free radicals content and cell apoptosis. Results show that at the physiological level including C.elegans lifespan, fecundity, head thrashes and body heads increases with the buckwheat tea concentration increased. Therefore, increased the concentration of buckwheat tea on the design of biochemical experiment which is 200mg/L、400mg/L、600mg/L、800mg/L、1000mg/L. The experimental results show that free radicals content and cell apoptosis reduces with the buckwheat tea concentration increased. Fell to the lowest at the concentration of 600mg/L, and then slowly rising and then steady state.