| Preserved Fruit is a kind of traditional leisure snacks which is made of fresh fruit with pickled, candied dried. With the development of the Preserved Fruit maket and the requirements of the health and function, therefore developing the new health preserved fruit snacks which have certain functionality is an urgent need. The phenomenon of throat problems often occurs because of modern living conditions in recent years, so the research on Preserved Fruit with clearing the throat effection has a broad market prospect. On the other hand, shuanghua plum is a raw materials of Preserved Fruits, and were mainly processed into Preserved Fruits products, and usually treated to sulfur shelf in order to facilitate storage, but if the production process is not improper, it will lead to the SO2 content seriously excessive. Based on the above analysis, with Shuanghua Plum being used as experimental material, on the basis of the desulfurization process, then develop a functional Shuanghua Plum preserved fruit which combined with four natural herbs(include honeysuckle, licorice, Panda Hai, mint). The research contents and results are as follows.Shuanghua Plum was used as raw materials with effect of desulfurization and quality of fruit embryos(including color, hardness) as index and the effects of citric acid concentration, temperature and time on desulfurization were studied. Then orthogonal test was used to obtain the best desulfurization conditions. The results showed that 4% citric acid solution concentration, temperature 90 ℃, 15 min were the best desulfurization conditions. In this optimal condition, the sulfur dioxide content of sulfited Shuanghua Plum decreased from the initial 1.49 g/kg to 0.27 g/kg, the removal rate reaches to 88.59% and the fruit still maintain a good appearance of texture and performance. When Shuanghua Plum initial sulfur content under 1.57 g/kg, it can reach the national standard provision(0.35 g/kg) after the optimal desulfurization conditions.With inhibition zone size as index, extraction temperature, the extraction temperature, solid-liquid ratio, time on vitro antibacterial activity of staphylococcus aureus, streptococci and pneumococci were studied. Then orthogonal test was used to obtain the best extraction conditions. The results showed that the optimum extraction conditions of honeysuckle was: temperature 80 ℃, solid-liquid ratio 1:30, time 3h; optimum extraction conditions of licorice was: temperature 70 ℃, solid-liquid ratio of 1:30, the time is 5h; fat sea optimum extraction conditions: temperature 70 ℃, solid-liquid ratio 1:30, time 3h; optimum extraction conditions of mint was: temperature 60 ℃, 1:20, time 3h. Under optimum conditions, the four herbs extracts against three kinds tested bacterias in vitro inhibition zone diameters were within 10 ~ 14 mm range, based on susceptibility testing criterion, they belong to moderately sensitive.Under optimized optimum extraction conditions, prepared the mother liquor of herbal extracts, and then evaluating the complex synergistic antimicrobial activity by response surface method tests. The results showed that the four herbs optimal complex concentration is: Honeysuckle 87 mg/m L, licorice 92 mg/m L, Panda Hai 52 mg/m L, peppermint 89 mg/m L. In this condition, the weighted average score of bacteriostatic effect of the herbs extracts against three kinds tested bacterias was 91.63. In consideration of the impact on the processing of preserved fruits, selected the other two groups of optimum complex ratio into preserved fruits processing, these complex ratios were: Honeysuckle 56 mg/m L, licorice 59 mg/m L, Panda Hai 61 mg/m L, peppermint 105 mg/m L; honeysuckle 95mg/m L, licorice 59 mg/m L, Panda Hai 52 mg/m L, peppermint 116 mg/m L. And their weighted average score of bacteriostatic effect were 88.62 and 86.62.With fruit embryo shape as the index,studied the effect of different embryo hardening and color protection solution, then studied the optimized method of total sugar by anthrone sulfuric acid method. According to the three best herbal complex ratio from RSM and combine with preserved fruit processing to obtain three kinds sample of Shuanghua Plum preserved fruit(group 1、2、3)and analysis the product quality. The results show that the composition of hardening color protection solution is: 0.5% Na Cl、0.2% citric acid、0.5% Ca Cl2. The optimal conditions of anthrone sulfuric acid method for the sugar content was: water bath time 10 min, bath temperature 90 ℃, cooling time 20 min, anthrone amount of 5ml, under optimum conditions,the content of fruit embryo total sugar was 8.97%. The analysis of three sample groups showed that they were both belong to moderately sensitive on the the antibacterial activity in vitro inhibition; The total sugar content of group 1 were both significantly lower than group 2 and group 3 on the total sugar content and sensory scores,but there was no significant difference between the sample group 2 and group 3; In terms of texture and color, the color of the group 1 was slightly deeper than group 2 and group 3, but there is no significant difference between the three groups on texture(p> 0.05).LPS-induced RAW264.7 macrophage inflammatory model was adopted to determine the anti-inflammatory activity of there Shuanghua Plum preserved fruit groups using inflammatory cytokines(TNF-ɑ, IL-lβ, IL-6, PGE2, NO) as indicators. The results showed within the concentration of 200mg/ml of group 2 and 400mg/ml of group 1,the two groups of Shuanghua Plum preserved fruits have no toxic on cell growth; In the inflammatory response, there was a significant increase between LPS-induced macrophage controls and the control group on inflammatory cytokine secretion(p<0.05), two sample groups can both make inflammatory cytokines(TNF-ɑ, IL-lβ, IL-6, NO) decreased significantly(p<0.05), while there is no significant effect on PGE2 secretion(p<0.05). In summary, the inhibitory effect of group 2(Honeysuckle 56 mg/m L, licorice 59 mg/m L, Panda Hai 61 mg/m L, peppermint 105 mg/m L) was stronger than group 3. |
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