New Resources Of Food—The Research And Development Of Bud In Lonicera Macranthoides Hand.-Mazz.

BackgroundThe planting area of Lonicera macranthoides already amounted to301000mus and has become the first pillar industry of Xiushan County. The benefit of22villages and towns of more than7households to about300000farmers. It has become the first national second honeysuckle planting and processing base.The honeysuckle industry has brought tangible benefits to farmers in Chongqing, but at present the basic to the original material as the terminal product, self digestion serious inadequacy, market value and anti risk ability is extremely low. The problem is how to further expand the Lonicera macranthoides economic value, make full use of resource of the medicinal material and increase farmer income. It become the urgent problems.This study is support strongly by the special fund of the National Science and Technology Support Program topics (2006BAC01A16) and the "Eleventh Five-Year Plan" program of Chongqing Municipality (It was funded by Xiushan government).ObjectiveThis study intends to Lonicera macranthoides bud development become Lonicera tea.To define the preparation process of Lonicera tea and to assay its ingredients, and preliminarily investigate its safety and anti infection effect. In order to declare the registration of new resources of food to provide the main research technique basis.Methods1Processing techniques (1)The choice of picking timeIn the morning of8-11and14-17afternoon random picking suitable Lonicera bud. Through determination of contents of chemical components in fresh shoots and comparison the determination results,we obtain a better picking time.(2)Research on fixing technologyUse single factor experiment and orthigonal test to determind the weight of buds.fixingTime.fixing temperature on microwave fixing.blanching fixing and steam fixing.Sensory evaluation and POD enzyme inactivation as the indicators of the effect of fixing,identify the best fixingtechnology.(3)Research on drying technologyTo guarantee the quality of Lonicera bud which containing high water.and make them easy to save.there has been used a appropriate drying method to reduce the moisture content of these leaves to6%.(4)Packaging technologyUsing PE reclosable for inner packing iron listen for outer packing and PE bag for packaging carton packaging. Determination moisture content of tea in different packaging on the storage.2Related componentsTo determine the content of water、taste compounds、active ingredients、 nutritional ingredient、composition of amino acids and trace elements in Lonicera tea. We determine the products stored at room temperature for0months,3months.6months when the contents of the main components of variation to ensure the quality of Lonicera tea during storage.3Safety evaluationPb、Cr、Ni、Cd、As were determined by flame atomic absorption spectroscopy: Gas chromatography was used to measure the several pesticide residues (666. DDT. deltamethrin. fenvalerate. chlorpyrifos. armor, dichlorvos, fenvalerate, methamidophos. acephate. cis-cypermethrin) in Lonicera bud. The maximum tolerated dose on mice was tested by using the maximum dose within24h with repeated intragastric administration (i. g.). The chronic toxicity of Lonicera bud on rats was tested by intragastric administration for30days. During the experiment the animals reflection was recorded, and at the end of the experiment, rats were sacrificed for autopsy with hematological indexes, biochemical indexes of blood and organ coefficients detected. 4Preliminary research on the effect of anti infectionThe antibacterial activity of the extract against six common bacteria was assessed by measuring its MIC and MBC by the disk diffusion method and the microporous dilution method. The analgesic effects of Lonicera bud were assayed by the formaldehyde test and the writhing test in mice. The anti-inflammation effects of Lonicera bud were tested by the mouse’s both ears edemata caused by dimethylbenzene and rat’s foot swelling caused by carrageenan. The antipyretic effects of the Lonicera bud extract was tested by using the animal heating method caused by yeas.Results1Processing techniquesWe use the morning of8-11and14-17afternoon random picking suitable Lonicera bud as the better of picking time. The Unit area investment and bud quantity of2.0g/cm2. fixing time90s.In this study, the leaves thickness is1cm, dried temperature is one hundred degrees, dried time is sixty min(airing fifteen min for each twenty min drying), such an operation can make the Lonicera bud miosture content achieve the storage requirements of6%.There is little difference of two kinds of packaging during the storage, good stability. So using these two kinds of packaging are feasible.2Related componentsThe content of water was5.9%. water extract was59.56%, free amino acids was1.16%, soluble sugars was7.32%. Total flavones was35.99%, Chlorogenic acid was7.93%. Tea polyphenols was18.42%. Vc was0.86mg·g-1; Chlorophyll a was0.38%, Chlorophyll b was0.13%, Total chlorophyll content was0.51%, Carotenoid aggregates was3.36%. It contains17kinds of amino acids and four kinds of trace elements in Lonicera tea.The result showed that main nutrition component can be preserved well during six months. It was proved that the technique is better.3Safety evaluationAll kinds of pesticide residues were not detected in Lonicera bud. The maximum tolerated dose of mice was15g·kg-1·BW. There was no difference of behavioral characteristics in the acute toxicity test. There was no significant differencein weight, hematological indexes and biochemical indexes between the experimental groups and the control group in the30-day feeding test. It show no pesticide residues and obvious poisonous side effect in Lonicera tea.4The result of study on anti infection Lonicera tea extracts in vitro on the6kinds of bacteria has significant bacteriostatic effect. The respectively of MIC is375mg·mL-1、187.5mg·mL-1、93.75mg·mL-1、187.5mg·mL-1、187.5mg·mL-1、187.5mg·mL-1.MBC is1500mg·mL-1、750mg·mL-1、375mg·mL-1、1500mg·mL-1、750mg·mL-1、1500mg·mL-1. Extctra from Lonicera bud (15g·kg-1)significantly increased the pain threshold of mice in the formaldehyde test compared to the control, and reduced the writhing number, and obviously inhibited edemata of the mouse’s ears caused by dimethybenzene by36.62%and that of the rat’s tarsus caused by para-carrageenin as well as reduced the elevated body temperature induced by yeast.ConclusionsWe use the morning of8～11and14～17afternoon random picking suitable Lonicera bud as the better of picking time. The Unit area investment and bud quantity of2.0g/cm2. fixing time90s.In this study, the leaves thickness is1cm, dried temperature is one hundred degrees, dried time is sixty min. The preparation technology of Lonicera tea is stable and feasible:Lonicera tea does not show overt toxicity and Low pesticide residues:Extract from Lonicera tea have a bacteriostatic. anti-inflammatory and analgesic antipyretic effect to some extent.