Subcritical Extraction Technology Of Extraction Yam Juice And Stability Study

Yam for annual or perennial twining vines. Iron yam is the best of with yam,it is one of the most famous specialty of henan Jiaozuo,having the characteristics of medicine food homology. According to the biological characteristics and the technology of high value added products,the experiment was made for the first time to prepare Chinese yam juice by using sub critical two methyl ether extraction technology. In this paper,the extraction of organic compounds from Chinese yam by sub critical two methyl ether extraction was studied, and the composition of the extracts was analyzed, and the stability of yam juice was studied under different conditions. The main results obtained are as follows:First of all, study on the extraction technology of yam juice. Select subcritical extraction solvent, and taking the dehydration rate of yam as the reference, study of yam juice extraction effect of extraction temperature, extraction times, material liquid ratio and yam slices slice thickness of single factor experiment. The optimal extraction process of yam juice was obtained: solid-liquid ratio is 1:30; the extraction temperature was 1:30; the extraction times were 6 times; yam slice thickness is 3mm.Secondly,the main components of the extraction of Chinese yam juice were studied. Extraction of yam with the best technological conditions, Determination of the composition of the extracts from yam juice by gas chromatography mass spectrometry, results showed that a total of 47 compounds were isolated, and 26 kinds of organic compounds were identified. It includes 10 kinds of acid compounds(9.98%)、5 kinds of alcohol compounds(8.07%)、4 kinds of carbonyl compounds(0.35%)、3 kinds of saccharide compounds(3.85%)、2 kinds of ester compound(4.11%)、6-Gingerol(0.78%)and Vitamin E(1.84%)。Determination as yams and mountain concoction with GB method crude fat, crude fiber and protein, respectively 4.495g/ kg, 28.689g/kg, 1.207g/kg and3.122g/L, 14.755g/L and 0.726g/L; HPLC determination of allantoin content and original yam yam juice was 6.884 mg/g and 2.717 mg/mL;diosgenin content by UV spectrophotometry and the original yam yam juice method were 0.644 mg/g and 0.368 mg/mL; the total polyphenol content was 0.223mg/g and 0.005mg/mL respectively;the total polysaccharide content was 115.7mg/g and 5.021mg/L respectively.Finally, The stability of yam juice was studied. By using the ultraviolet spectrophotometer to determine the absorbance and transmittance of the medicine juice, the best absorbance value and the transmittance of the yam juice were determined. The stability coefficient and light transmittance of different treatment conditions were determined. The best treatment conditions were as follows: the treatment temperature was 90 C, the treatment time was 20 min, and the best PH of yam juice was 5.